Air Fryer Panko Crusted Salmon
Panko Crusted Salmon is made with salmon fillets, panko, Dijon mustard, and lemon zest; air fry at 400°F for 12 minutes until the crust is golden over buttery, flaky fish.
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Method
- 1
Mix panko with melted butter, parsley, lemon zest, garlic powder, salt, and pepper.
- 2
Pat salmon dry. Season with salt and pepper. Brush tops with olive oil, then Dijon mustard.
- 3
Press panko mixture firmly onto the mustard-coated tops of each fillet.
- 4
Air fry at 400°F for 10-12 minutes until crust is golden and salmon is cooked to desired doneness.
- 5
Serve with lemon wedges and your favorite sides.
Pro tip. The Dijon acts as glue for the panko crust AND adds flavor. Pressing the crust on firmly is essential. Cook skin-side down; the skin protects the bottom while the crust browns on top. Remove at 125°F for medium, 145°F for well-done.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Low and slow. High heat turns leftover salmon chalky. Full reheat guide for salmon.
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