Crispy Dijon Panko Air Fryer Salmon

Crispy Dijon panko air fryer salmon pairs juicy, flaky fish with a golden, crunchy topping—without pan-frying or heating the oven. Preheat the air fryer to 400°F (204°C) for 3 minutes, then cook the salmon for 7 to 10 minutes. Keep the fillets topping-side up; there is no need to flip them.

Ingredients

• 2 salmon fillets, about 6 ounces each
• 2 tablespoons Dijon mustard
• 1/3 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Lemon wedges, for serving

How To Make It

1. Preheat the air fryer to 400°F (204°C) for 3 minutes. Lightly coat the basket with cooking spray or brush it with oil.

1. Pat the salmon fillets dry with paper towels. Place them skin-side down, if using skin-on salmon, and season lightly with salt and pepper.

1. Spread 1 tablespoon of Dijon mustard over the top of each fillet.

1. In a small bowl, combine the panko, olive oil, garlic powder, parsley, salt, and pepper. Stir until the crumbs are evenly moistened. Divide the mixture between the fillets and gently press it onto the mustard so it stays in place.

1. Arrange the salmon in the air fryer basket with space between the pieces. Air fry for 7 to 10 minutes without flipping. The exact cooking time depends on the thickness of the fillets and your air fryer model.

1. Check the thickest part with an instant-read thermometer. Salmon is safely cooked when it reaches 145°F (63°C) and flakes easily with a fork. Serve immediately with fresh lemon wedges.

Tips

• Choose similarly sized fillets so they finish cooking at the same time. Thick center-cut pieces work especially well.
• Pat the fish dry before adding the mustard. Removing surface moisture helps the Dijon and panko adhere.
• Mix the olive oil thoroughly into the breadcrumbs for more even browning. An extra light mist of oil can help pale spots crisp.
• Do not overcrowd the basket. Good airflow is essential for a crunchy topping.
• Begin checking thin fillets at 6 to 7 minutes. Very thick pieces may need an additional 1 to 2 minutes.
• If the topping browns before the center is ready, reduce the temperature to 375°F (191°C) for the remaining cooking time.
• Refrigerate leftovers in an airtight container for up to two days. Reheat at 350°F (177°C) for 3 to 4 minutes to revive the crust.

Serve this crispy air fryer salmon with roasted vegetables, rice, or a simple green salad for an easy weeknight meal.