First salmon attempt came out like a hockey puck, any tips?

Tried making salmon in my air fryer for the first time last Tuesday. Set it to 400 degrees for 12 minutes like a random recipe I saw online, and it came out so dry and tough I could have used it as a doorstop in Chicago. I think I skipped the oil spray and crowded the basket with two big fillets at once, which probably hurt the airflow. Anyone else had this happen and figured out a better temp or time for frozen vs fresh fillets?

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