There are few things I love more than finding a recipe that’s both easy and wildly flavorful—and this air fryer garlic parmesan crusted salmon checks all the boxes. It’s the kind of meal that feels fancy without needing a single pot or pan, and the air fryer gets it just right every time: crisp on the outside, juicy on the inside, and bursting with garlic-parmesan goodness. The crust adds just the right amount of texture and flavor to the naturally rich salmon.
Honestly, this is one of those go-to recipes I turn to on busy weeknights when I want dinner done fast but still want something that feels satisfying and nourishing. It’s low-carb, high-protein, and doesn’t require a ton of clean-up. If you’ve been unsure about fish in the air fryer, trust me—this will change your mind. Let’s dive into everything you need to know to make this mouthwatering dish.
What You Need To Make This Recipe
Salmon fillets: Choose skinless or skin-on fillets depending on your preference. I like using center-cut portions for even thickness, which helps them cook uniformly in the air fryer. Fresh is great, but thawed frozen works perfectly too—just pat it dry thoroughly.
Mayonnaise: This might surprise you, but mayo is the secret to keeping the salmon moist and helping that crust stick like a dream. It melts beautifully and creates a creamy barrier between the fish and the topping.
Garlic: Freshly minced garlic brings a punch of savory flavor. It infuses the crust with warmth and depth. If you’re in a pinch, garlic powder can work, but fresh makes a real difference here.
Parmesan cheese: Grated parmesan (not the shredded kind) works best—it melts into the crust and gives that nutty, salty, golden crispness that’s irresistible.
Panko breadcrumbs: These light, airy Japanese breadcrumbs are key to a crispy, crunchy topping. They hold up well in the air fryer and add the perfect texture contrast.
Olive oil: A light drizzle helps the topping crisp up without burning. You could also use avocado oil or a neutral spray if preferred.
Salt and pepper: Simple seasoning brings out the flavor of the salmon and helps balance the richness of the topping. Use kosher salt for better control.
Lemon wedges: Optional, but highly recommended. A squeeze of fresh lemon over the finished salmon cuts through the richness and brightens every bite.
Ingredients List
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 3 tablespoons grated parmesan cheese
- 2 tablespoons panko breadcrumbs
- 1 teaspoon olive oil
- Salt and black pepper, to taste
- Lemon wedges, for serving
How to Make Air Fryer Garlic Parmesan Crusted Salmon
Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and let it heat up for about 3–5 minutes. Preheating helps ensure the salmon cooks evenly and gets that golden topping.
Prep the Salmon
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides. Place them on a plate or board, skin-side down if using skin-on.
Make the Crust Mixture
In a small bowl, mix together the mayonnaise, minced garlic, grated parmesan, and panko breadcrumbs. Stir until it forms a thick, spreadable paste. The mixture should hold together without being runny.
Top the Salmon
Spoon the garlic-parmesan mixture onto the top side of each salmon fillet. Use the back of a spoon to spread it evenly, pressing slightly to help it stick. Drizzle the top lightly with olive oil or spritz with cooking spray.
Air Fry to Perfection
Place the fillets into the air fryer basket, crust side up. Cook at 400°F for 8–10 minutes, depending on the thickness of your salmon. The topping should be golden brown and the fish should flake easily with a fork.
Serve and Enjoy
Remove the salmon from the air fryer and let it rest for a minute. Serve with lemon wedges for a little citrusy zing. Pair with veggies, rice, or a simple salad for a full meal.
Tips for Making this Recipe
- Don’t skip drying the salmon—this helps the topping stick and prevents sogginess.
- Use freshly grated parmesan for best flavor and melt. The pre-shredded stuff doesn’t melt as well and can be too chunky.
- Customize the crust: Add chopped parsley, a pinch of paprika, or even some chili flakes for a little heat.
- Adjust cook time based on thickness—thinner fillets may be done in 7–8 minutes, while thicker ones may need 11.
- Line your air fryer basket with parchment (made for air fryers) to make clean-up even easier.
FAQs
Can I use frozen salmon for this recipe?
Yes, but it needs to be fully thawed and patted dry before adding the topping. Otherwise, the moisture can affect the texture of the crust.
What can I use instead of mayonnaise?
Greek yogurt or sour cream can work in a pinch, though the flavor and browning may differ slightly. Mayo provides the best texture and richness.
Can I bake this in the oven instead of using an air fryer?
Absolutely! Bake at 425°F (220°C) for about 12–15 minutes, or until the topping is golden and the salmon flakes easily.
Is this recipe keto or low-carb friendly?
Yes! You can reduce the breadcrumbs or use crushed pork rinds as a breadcrumb substitute to make it even more keto-friendly.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven for best texture—microwaving can make the topping soggy.