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Crispy Air Fryer Parmesan Salmon

A crisp Parmesan-panko topping over tender salmon.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon mayonnaise
  • 1/8 teaspoon black pepper

Method
 

  1. Preheat the air fryer to 380°F for about 3 minutes, or follow its preheating instructions. Pat the thawed salmon dry with paper towels.
  2. Mix the Parmesan, panko and pepper in a small bowl. Spread the mayonnaise over the tops of the salmon fillets, then press the crumb mixture onto that side only.
  3. Place skin-side down in the basket and air-fry for 9–12 minutes, until the crust is golden and the fish reaches 145°F at the thickest point. Check at 8 minutes; lower the heat to 350°F if the crust browns before the center is cooked.
  4. Lift out carefully so the crust stays intact.

Notes

Equipment: air fryer with room for two fillets, instant-read thermometer.
Serving size: one 6-ounce salmon fillet with half the toppings.
Times assume two 6-ounce fillets in one layer with space between them. If they do not fit, cook in batches and allow extra time. Thickness and air-fryer models affect cooking time; use a thermometer.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.