There’s something incredibly satisfying about a meal that’s both quick to prepare and bursting with flavor. That’s exactly what you get with this Air Fryer Parmesan Pesto Salmon. As someone who’s always juggling a million things but still wants a homemade dinner that feels special, this recipe has become one of my go-tos. It combines the rich, flaky goodness of salmon with the herbaceous punch of pesto and the savory finish of parmesan — all crisped to perfection in the air fryer.
I love that this recipe doesn’t require a long prep time or a sink full of dirty dishes. With just a handful of ingredients, the air fryer works its magic in under 10 minutes. Whether I’m cooking for myself on a weeknight or hosting friends for a casual dinner, this dish always gets compliments. It’s elegant without the effort, and it hits all the right notes: crispy, juicy, cheesy, and fresh.
What You Need To Make This Recipe
Salmon fillets: Go for skin-on, center-cut fillets if you can. The skin helps hold everything together and gets deliciously crispy in the air fryer. Fresh or thawed salmon works best here — avoid using frozen straight from the freezer as it may cook unevenly.
Pesto: Store-bought or homemade, pesto adds a vibrant, herby punch to the salmon. I love using a classic basil pesto with garlic and pine nuts, but you can also experiment with kale or arugula-based versions if you’re feeling adventurous.
Grated Parmesan cheese: This is what takes the topping to the next level. When it crisps in the air fryer, it creates a golden, slightly crunchy crust that contrasts beautifully with the tender salmon underneath.
Panko breadcrumbs (optional): If you like an extra-crispy topping, a small handful of panko gives the parmesan a nice texture boost without overpowering the dish.
Salt & black pepper: Simple seasoning goes a long way. You don’t need much because the pesto and parmesan already pack plenty of flavor, but a little salt and pepper help balance it all out.
Olive oil spray: Just a light mist over the salmon before air frying helps everything crisp up and ensures the topping doesn’t dry out.
Ingredients List
- 2 salmon fillets (about 6 oz each), skin-on
- 2 tablespoons pesto
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon panko breadcrumbs (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil spray
How to Make Air Fryer Parmesan Pesto Salmon
Step 1: Preheat the air fryer
Start by preheating your air fryer to 400°F (200°C) for about 3–5 minutes. This ensures your salmon goes into a hot environment and cooks evenly with that nice, crispy finish on top.
Step 2: Prepare the salmon
Pat your salmon fillets dry with paper towels. This helps the pesto and cheese stick better and prevents sogginess. Season lightly with salt and pepper.
Step 3: Add the pesto and topping
Spread a generous tablespoon of pesto over the top of each salmon fillet. Then sprinkle the grated Parmesan cheese over the pesto. If using panko breadcrumbs, add them now as well. Press gently to help everything stick.
Step 4: Air fry
Lightly spray the air fryer basket with olive oil spray to prevent sticking. Place the salmon fillets skin-side down in the basket, leaving a little space between them. Spray the tops lightly with olive oil. Air fry for 7–9 minutes, depending on the thickness of your fillets. The topping should be golden and the salmon just cooked through.
Step 5: Serve and enjoy
Carefully remove the salmon with a spatula. The skin may stick a little, so be gentle. Serve immediately with your favorite side — a simple salad, roasted veggies, or a lemony couscous all work beautifully.
Tips for Making this Recipe
- Use evenly sized fillets so they cook at the same rate. Thicker fillets may need a minute or two longer.
- Don’t overcook — salmon continues to cook slightly after it’s out of the air fryer, so it’s okay if it looks just shy of done when you take it out.
- Customize the pesto by trying sun-dried tomato, spinach, or even a spicy jalapeño version for a different flavor twist.
- Skip the breadcrumbs if you want it keto-friendly — the parmesan alone still gives a lovely crust.
- Let the salmon rest for 2 minutes before serving to let the juices redistribute.
FAQs
Can I use frozen salmon for this recipe?
You can, but it’s best to thaw it completely first. Cooking frozen salmon directly in the air fryer can result in uneven cooking and a watery texture.
What kind of pesto works best?
Classic basil pesto is ideal, but feel free to try other varieties. Just make sure it’s a thicker pesto, not too oily, so it doesn’t run off the salmon.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 125°F to 130°F for medium. If you like it more well-done, go up to 140°F.
Can I make this in the oven instead?
Absolutely! Just bake at 400°F for about 12–15 minutes, or until the topping is golden and the salmon flakes easily.
What sides go well with this dish?
Roasted vegetables, garlic mashed potatoes, quinoa salad, or even a simple green salad with lemon vinaigrette complement the richness of the salmon beautifully.