Recipes · Main dishes
Salmon Fillet with Lemon-Herb Crust from the Air Fryer
AI-written · not yet kitchen-tested
The salmon is done when the thickest part flakes into leaves under a fork and the center is just barely translucent. The crust holds better when the fish is dry and a thin layer of mustard sits underneath. Thinner fillets finish sooner, so take a look after 8 minutes. Two fillets side by side fit into a basket of about 4 liters.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 salmon fillets about 5 oz (150 g) each, skin-on, pin bones removed
- salt to taste
- black pepper to taste
- 2 tsp Dijon mustard
- 30 g (1.1 oz) dry breadcrumbs
- 1.5 tbsp olive oil 1 tbsp for the crust, 1/2 tbsp for greasing the basket
- 1 lemon unwaxed: zest grated, the rest cut into wedges
- 2 tbsp flat-leaf parsley finely chopped
- 1 tbsp fresh dill finely chopped
- 1 clove garlic finely grated
Method
- Pat the salmon fillets dry with paper towels and run your fingertips over them to feel for remaining pin bones; pull any out with tweezers. Season the flesh with salt and pepper.
- For the crust, mix the breadcrumbs, 1 tablespoon of the olive oil, the lemon zest, parsley, dill, garlic, 1 teaspoon of lemon juice and a pinch of salt. The mixture should hold together like damp sand when you squeeze it.
- Brush the top of each fillet thinly with mustard, spread the crust over it in a layer no thicker than 1/8 inch (3 mm) and press it on firmly.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 350 °F (180 °C). Grease the basket with the remaining oil and lay the fillets in skin side down with space between them.
- Cook at 350 °F (180 °C) for 10 to 12 minutes and do not turn the fish, or the crust falls off. Look at it after 8 minutes: if the crust darkens before the fish is done, lower the temperature to 325 °F (160 °C).
- To check, slide a fork into the thickest part and twist gently. The flesh separates into leaves and the center is just barely translucent (internal temperature about 135 °F / 58 °C). Pregnant women, small children, older people and anyone especially vulnerable to foodborne illness should cook the salmon through to 145 °F (63 °C).
- Lift the fillets out of the basket with a wide spatula; the skin stays on the fish and peels off easily at the table. Serve right away with the lemon wedges.
Tip: Fillets cut from the middle of the side have an even thickness; thin tail pieces are done after just 7 to 8 minutes.
Tip: Without mustard the crust still holds but crumbles more; in that case brush the fillets with 1 teaspoon of olive oil first.