Name: Easy Air Fryer Parmesan Crusted Salmon Fillets
Cook time: 20 min
Total time: 20 min
Ingredients: 4 salmon fillets (6 ounces each), skin on or off; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil or melted butter; 1 teaspoon garlic powder; 1 teaspoon paprika (smoked or sweet); 1/2 teaspoon dried parsley; 1/4 teaspoon salt (adjust based on the saltiness of your cheese); 1/4 teaspoon black pepper; Lemon wedges for serving

Ingredients

Scale

4 salmon fillets (6 ounces each), skin on or off
1/2 cup grated Parmesan cheese
1 tablespoon olive oil or melted butter
1 teaspoon garlic powder
1 teaspoon paprika (smoked or sweet)
1/2 teaspoon dried parsley
1/4 teaspoon salt (adjust based on the saltiness of your cheese)
1/4 teaspoon black pepper
Lemon wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preparation
Remove the salmon fillets from the refrigerator and let them sit for about 10 minutes to reach room temperature. Use a paper towel to pat each fillet completely dry. This is a crucial step; removing surface moisture ensures the topping sticks and the fish doesn’t steam. Lightly brush the tops and sides of the salmon with olive oil or melted butter.
Step 2: Create the Parmesan Coating
In a small shallow bowl, combine the grated Parmesan cheese, garlic powder, paprika, dried parsley, salt, and black pepper. Stir the mixture with a fork until the spices are evenly distributed throughout the cheese. This blend provides both the crunch and the deep savory flavor profile for the crust.
Step 3: Apply the Crust
Press the oiled side of each salmon fillet firmly into the Parmesan mixture. Ensure a thick, even layer of cheese covers the entire top surface of the fish. If you prefer a lighter coating, you can simply sprinkle the mixture over the top and press it down gently with your fingers to make sure it adheres well.
Step 4: Air Frying
Preheat your air fryer to 400°F (200°C). Place the salmon fillets in the air fryer basket in a single layer, ensuring they do not touch to allow for proper airflow. Cook for 8 to 12 minutes, depending on the thickness of the fillets. The salmon is done when the internal temperature reaches 145°F and the Parmesan crust is golden brown and crispy.
Step 5: Plating
Carefully remove the salmon fillets from the basket using a wide spatula to keep the crust intact. Transfer them to a serving plate and let them rest for 2 minutes. Garnish with fresh lemon wedges to provide a bright, acidic contrast to the rich Parmesan crust. Serve immediately while the crust is at its crispiest.

Cook Time: 20 minutes