Go Back
Stroller Envy

Pesto Crusted Air Fryer Salmon

Basil pesto holds a crisp Parmesan-panko topping in place.
Print Recipe Pin Recipe
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
  • 2 tablespoons basil pesto
  • 3 tablespoons panko breadcrumbs
  • 1 tablespoon finely grated Parmesan
  • 1 teaspoon olive oil

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 panko, Parmesan and oil. Spread 1 tablespoon pesto over each salmon fillet, then press the crumb mixture gently onto the tops.
  3. Place skin-side down in the basket. Cook for 9–12 minutes, until the topping is golden and the thickest part of the fish reaches 145°F. Lower to 350°F if the crumbs brown too quickly.
  4. Use a spatula to lift the fillets out without dislodging the topping.

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.