American · 390°F · 10 min
Air Fryer Salmon
Skin-on fillets in about 10 minutes: crisp edges, pink center, lemon at the end.
Air Fryer Panko Salmon
Panko gives salmon a light, crunchy top without deep frying. Pat the fillet dry, spread a Dijon, paprika and garlic glaze, then press on an olive-oil-tossed panko crust. Air fry at 380°F for 8-10 minutes until the coating is golden and the center is flaky.
Dry fillets
Wet salmon steams instead of crisping. Pat thoroughly before the Dijon goes on.
Press the panko
The mustard is the glue. Pack the crumbs onto the top so they do not slide off in the basket.
Watch the clock
Panko browns fast. Start checking at 8 minutes so the center stays pink.
Air Fryer Panko Salmon
Prep 5 min · Cook 10 min · Total 15 min · 1 servings
Crowding. One fillet per batch for even browning. Easy to double in two batches.
Basket liner (optional). Parchment or a light oil brush keeps the crust from sticking to the basket.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Prep
Pat the salmon dry. Season lightly with salt and pepper. Stir panko, parsley, salt and pepper in a bowl, drizzle with olive oil and toss. Mix Dijon, smoked paprika, garlic powder and cayenne in a small bowl.
Salmon fillet topped with Dijon and panko crust before cooking Spread the Dijon mixture over the top of the salmon. Press the panko mixture onto the glaze until it sticks.
Cook
Line the basket with parchment or brush lightly with oil. Place the salmon crust-side up in a single layer. Air fry at 380°F (193°C) for 8-10 minutes until the panko is golden and the salmon flakes easily.
Panko crusted salmon cooking in the air fryer basket Serve with a lemon wedge if desired.
