Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons mayonnaise or Dijon mustard (to act as a binder)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Start by patting the salmon fillets dry with a paper towel. Removing excess moisture is the secret to getting a crispy crust. Season the fillets lightly with salt and pepper. In a small bowl, combine the Parmesan cheese, panko breadcrumbs, parsley, garlic powder, onion powder, and smoked paprika. Stir in the olive oil until the mixture resembles wet sand.
- Spread a thin, even layer of mayonnaise or Dijon mustard over the top of each salmon fillet. This acts as the “glue” to keep the cheese mixture in place. Generously press the Parmesan mixture onto the top of the fillets, ensuring it covers the entire surface. Press down firmly with your fingers so the crust adheres well during the air frying process.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly grease the air fryer basket with a high-heat cooking spray. Place the salmon fillets in the basket in a single layer, ensuring they do not touch. Cook for 8 to 10 minutes, depending on the thickness of the fish. The salmon is done when the internal temperature reaches 145°F and the crust is a beautiful golden brown.
- Carefully remove the salmon fillets from the air fryer using a spatula. Let them rest for 2 minutes to allow the juices to redistribute. Serve immediately with fresh lemon wedges on the side and your favorite roasted vegetables or a crisp green salad.
- Cook Time: 20 minutes