Ingredients:

  • 4 Salmon Fillets (skin on or off, about 150g / 5-6 ounces each)
  • 1 tbsp Olive Oil (extra virgin)
  • 1 tsp Dijon Mustard
  • Pinch of Sea Salt and Freshly Ground Black Pepper
  • ½ cup Freshly Grated Parmesan Cheese (60 g), finely grated
  • ¼ cup Fresh Basil, finely chopped (packed)
  • ¼ cup Panko Breadcrumbs (optional, for extra crunch)
  • 1 clove Garlic, minced (or ½ tsp garlic powder)
  • ½ tsp Lemon Zest
  • ¼ tsp Smoked Paprika

Instructions:

  1. Combine Dry Ingredients: In a wide, shallow bowl, whisk together the Parmesan cheese, chopped basil, Panko breadcrumbs (if using), minced garlic, lemon zest, and smoked paprika. Set aside.
  2. Prep Air Fryer: Preheat the air fryer to 390°F (200°C) for at least 3 minutes while preparing the fish.
  3. Prepare Fillets: Pat the salmon fillets completely dry using kitchen paper. Season lightly with salt and pepper.
  4. Apply Binder: In a small bowl, mix the olive oil and Dijon mustard. Brush this mixture lightly and evenly over the top and sides of the salmon fillets. This acts as the glue for the crust.
  5. Coat Thoroughly: Press the oiled side of each fillet firmly into the Parmesan-Basil mixture, ensuring the crust adheres well and covers the top and sides.
  6. Load Air Fryer: Carefully place the coated salmon fillets into the preheated air fryer basket, ensuring they are not touching (cook in two batches if necessary).
  7. Cook Time: Air fry for 10 to 12 minutes.
  8. Check Doneness: Check the internal temperature. The fish is safe and perfectly cooked when it reaches 145°F (63°C) and flakes easily.
  9. Rest: Remove the salmon and let it rest on a clean plate for 2 minutes before serving.