SERVES 2
TOTAL TIME: 30 MINUTES
- 2 tablespoons finely chopped toasted pistachios or almonds
- 2 tablespoons panko bread crumbs
- 2 tablespoons minced fresh parsley
- ½ teaspoon fennel seeds, chopped
- 2 (4- to 6-ounce) skin-on salmon fillets, 1 to 1½ inches thick
- ¼ teaspoon table salt
- 4 teaspoons plain Greek yogurt
- Olive oil spray
If your fryer basket has room for additional fillets, you can double this recipe.
1. Make sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket.
2. Combine pistachios, panko, parsley, and fennel seeds in shallow dish. Pat salmon dry with paper towels and sprinkle with salt. Spread yogurt evenly on flesh side of salmon, then dredge coated side in pistachio mixture, pressing gently to adhere.
3. Arrange fillets skin side down on prepared sling, spaced evenly apart, and lightly spray tops with oil spray. Place basket into air fryer and set temperature to 400 degrees. Cook until coating is lightly browned and center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium‑rare), 8 to 10 minutes.
4. Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to plate, leaving skin behind. Serve.
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