Mustard Herb Air Fryer Salmon

Ingredients

• 4 center-cut skin-on salmon fillets (680 g total)
• 2 tablespoons smooth Dijon mustard (30 g)
• 1/2 cup coarse panko breadcrumbs (30 g)
• 1 tablespoon extra-virgin olive oil (14 g)
• 2 tablespoons finely chopped fresh dill (8 g)
• 1 teaspoon finely grated lemon zest (2 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/4 teaspoon black pepper (0.5 g)
• 1 lemon, cut into serving wedges (120 g)

Instructions

1. Mix. Combine panko, oil, dill, lemon zest, garlic powder, salt, and pepper. Rub together until every crumb is lightly coated and the loose mixture holds briefly when pinched.
2. Coat. Pat salmon dry. Brush flesh with a thin Dijon layer and press crumbs evenly on top. Keep the sides mostly clear so the coating does not slide during cooking.
3. Arrange. Place fillets skin-side down in one basket layer with 1 inch between pieces. Aim the thick ends toward the outside edge and keep every crumb-coated top exposed.
4. Cook. Air fry at 390°F (200°C) for 8 to 12 minutes. Check early; remove pieces when crusts are golden and thick centers reach 125°F to 130°F for medium.
5. Serve. Lift each fillet with a thin spatula, keeping skin attached. Plate immediately with lemon wedges beside the salmon so juice does not soften the crisp herb crumb topping. Inspect the thickest fillet first, then check pieces nearest the rear heating element. Remove each piece as it reaches the flake cue rather than holding the complete batch for identical color. Plate directly so the underside does not soften against the hot basket.

Notes

• Similar-thickness fillets finish closer together than equal-weight uneven pieces.
• The twelve-minute cook allowance includes checking and removing thinner pieces early.
• Refrigerate leftovers for 3 days and reheat briefly at 320°F. Keep ingredient sizes consistent for the most even finish. Refrigerate leftovers promptly in a shallow covered container.

Nutrition Facts