Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) smoked paprika
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 tbsp (15ml) melted butter
  • 1/2 tsp (1g) dried parsley

Instructions:

  1. Pat the salmon fillets completely dry using paper towels to ensure a proper sear.
  2. Rub each fillet with avocado oil, then coat generously with the seasoning blend of kosher salt, black pepper, garlic powder, and smoked paprika.
  3. For the Panko crust version, combine panko breadcrumbs, melted butter, and dried parsley, then press the mixture firmly onto the top of each seasoned fillet.
  4. Place the fillets in the air fryer basket, skin-side down, ensuring they are not overcrowded to allow air circulation.
  5. Air fry at 400°F (200°C) for 7 to 10 minutes.
  6. Remove the salmon when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for fully cooked.
  7. Let the fish rest for 3 minutes to allow residual heat to finish the cooking process.