Parmesan Crusted Salmon (with Lemon Dill Yogurt Sauce)

If you’re looking for an easy salmon recipe that feels a little fancy but is actually weeknight simple—this Parmesan Crusted Salmon is it. The salmon gets brushed with olive oil, coated in a crispy Parmesan-panko mix, then air fried until golden and crunchy. But the real magic? A cool and tangy lemon dill yogurt sauce drizzled on top for that chef’s kiss finish. It’s light, flavorful, and ready in under 20 minutes.

🧂 Ingredients

For the Salmon:

2 salmon fillets (about 6 oz each, skin on or off)
2 tablespoons olive oil
⅓ cup panko breadcrumbs
⅓ cup finely grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
Black pepper, to taste

For the Lemon Dill Yogurt Sauce:

⅓ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh dill (or 1 tsp dried)
Salt + pepper to taste

🍽️ Instructions for Parmesan Crusted Salmon

1. Prep the salmon:
Pat salmon fillets dry with a paper towel. Brush the tops with olive oil and season lightly with salt and pepper.

2. Make the crust:
In a small bowl, combine the panko, Parmesan, garlic powder, and ½ tsp salt. Spoon the mixture evenly over the top of each fillet, pressing gently so it sticks.

3. Air fry:
Preheat your air fryer to 400°F. Place the salmon fillets in the basket (skin side down if skin-on) and air fry for 7–9 minutes, or until the top is golden brown and the salmon flakes easily.

4. Mix the sauce:
While the salmon cooks, stir together the Greek yogurt, lemon juice, lemon zest, dill, and a pinch of salt and pepper.

5. Serve:
Plate the crispy salmon and drizzle with the lemon dill yogurt sauce. Top with extra dill or lemon zest if you’re feelin’ fancy.

🧠 Tips & Tricks

Don’t skip the olive oil. It helps the coating crisp up beautifully and keeps the fish moist. This helps the Parmesan stick to the salmon and gives it that crusted feel.
Fresh dill vs. dried: Fresh gives the best flavor, but dried works in a pinch—just use 1/3 the amount.
No air fryer? Bake at 425°F for 12–15 minutes instead.
Meal prep tip: The yogurt sauce can be made ahead and stored in the fridge for up to 3 days.

❓FAQs for Parmesan Crusted Salmon

Can I use another fish besides salmon?

Totally! This crust works well on cod or halibut too—just adjust the cook time if needed.

What can I serve with this?

Try roasted potatoes, garlic rice, or a cucumber-tomato salad. It also slaps with orzo or couscous.

Can I make it dairy-free?

You can use a dairy-free Parmesan alternative and swap in a dairy-free yogurt for the sauce. Still delish!

Parmesan Crusted Salmon

Crispy, golden salmon with a cheesy panko crust and a zesty lemon dill yogurt drizzle—this air fryer dinner feels fancy but comes together in 20 minutes flat.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 7

Servings 2

Ingredients

For the Salmon:

2 salmon fillets about 6 oz each, skin on or off
2 tablespoons olive oil
⅓ cup panko breadcrumbs
⅓ cup finely grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
Black pepper to taste

For the Lemon Dill Yogurt Sauce:

⅓ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh dill or 1 tsp dried
Salt + pepper to taste

Instructions

Pat salmon fillets dry with a paper towel. Brush the tops with olive oil and season lightly with salt and pepper.
In a small bowl, combine the panko, Parmesan, garlic powder, and ½ tsp salt. Spoon the mixture evenly over the top of each fillet, pressing gently so it sticks.
Preheat your air fryer to 400°F. Place the salmon fillets in the basket (skin side down if skin-on) and air fry for 7–9 minutes, or until the top is golden brown and the salmon flakes easily.
While the salmon cooks, stir together the Greek yogurt, lemon juice, lemon zest, dill, and a pinch of salt and pepper.
Plate the crispy salmon and drizzle with the lemon dill yogurt sauce. Top with extra dill or lemon zest if you’re feelin’ fancy.