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.
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.