Add chopped shallots and garlic to a small bowl and toss with lemon juice and red wine vinegar. Set it aside while you set up your food processor.
Add basil, parsley and cilantro to the bowl of a food processor, then add the ground coriander and sea salt. Process until finely chopped.
Next, add the chopped shallots and garlic along with the liquid from the bowl to the food processor and once again, process until finely chopped.
With the food processor running on low, slowly add the olive oil in a thin stream until well-incorporated. Take care not to chop too finely. Chimichurri sauce should be slightly chunky. Taste and adjust the seasonings if necesaary. If you like more heat, add a pinch or two of dried chili pepper flakes.
Transfer the chimichurri sauce to a small bowl.
Spray or brush the air fryer basket and both sides of the salmon fillets with oil. Air fry for 6 - 8 minutes at 390°F. or until the internal temperature of the salmon registers 145°F. (a little less if you like it more rare.) Air frying time will depend on the type of air fryer you have. This recipe was tested with a Ninja air fryer.
Using tongs or a fish turner, carefully lift the salmon out, leaving the skin behind if desired. Transfer to a serving plate and immediately brush with chimichurri sauce. Serve extra sauce on the side and garnish with lemon wedges for an extra burst of flavour.
Notes
It's easy to overcook salmon. Check it at 6 minutes. The beauty of cooking salmon in an air fryer is that you can check it frequently and add a minute or two more cooking time if needed. Air frying time will depend on the brand of air fryer you have. They all seem to be a little different!If the salmon is beginning to flake when poked with a fork but is still slightly translucent in the center of the fillet, it is probably done. Remember to let it rest for 5 minutes after removing it from the air fryer. It will continue to cook a little on the counter.You can check the internal temperature with an instant-read thermometer. It should be 145°F.