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Crunchy Pistachio Air Fryer Salmon

A Dijon binder holds the crisp pistachio-panko topping.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 2 tablespoons pistachios shelled, unsalted and finely chopped
  • 2 tablespoons panko breadcrumbs
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • 1/8 teaspoon kosher salt

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 pistachios, panko, oil and salt. Spread 1 teaspoon Dijon over each fillet and press the crumb mixture onto the flesh side.
  3. Place skin-side down in the basket. Cook for 9–12 minutes, until golden and the center reaches 145°F. Check after 8 minutes; reduce the temperature to 350°F if the nuts darken before the fish is cooked.
  4. Lift the salmon out gently, keeping the topping on the fish.

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.