Air Fryer Salmon With Garlic Herb Crust Recipe | Kosher Food 

🐟 Air Fryer Salmon With Garlic Herb Crust Recipe 

Servings & Yield

Servings: 4

Yield: 4 salmon fillets (about 6 oz each)

Time

Prep Time: 10 minutes

Cook Time: 10–12 minutes

Total Time: ~20 minutes

Difficulty

Level: Easy

Cooking Vessel

Air fryer (basket or tray style)

Small mixing bowl

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Ingredients

4 salmon fillets (skin-on or skinless, ~6 oz each)

2 Tbsp olive oil or avocado oil

3 cloves garlic, finely minced

½ cup panko breadcrumbs (or matzo meal for Pesach)

2 Tbsp fresh parsley, finely chopped

1 Tbsp fresh dill, finely chopped (or 1 tsp dried)

1 tsp lemon zest

½ tsp kosher salt

¼ tsp black pepper

Lemon wedges, for serving

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Instructions

1. Prep salmon

Pat salmon fillets dry with paper towels.

Lightly brush each fillet with 1 Tbsp of olive oil.

2. Make garlic herb crust

In a small bowl, mix panko (or matzo meal), garlic, parsley, dill, lemon zest, salt, pepper, and the remaining oil until crumbly.

3. Coat salmon

Press the breadcrumb mixture gently onto the top of each salmon fillet to form a crust.

4. Air fry

Preheat air fryer to 400°F (200°C).

Place salmon fillets in the basket (skin side down if using skin-on).

Air fry for 10–12 minutes, depending on thickness, until crust is golden and salmon flakes easily with a fork.

5. Serve immediately with lemon wedges.

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Nutritional Information (per fillet, approx.)

Calories: 320

Protein: 33 g

Carbohydrates: 6 g

Fat: 18 g

Fiber: 1 g

Sodium: 270 mg

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Dietary Adaptations

Gluten-Free: Use gluten-free breadcrumbs or almond flour instead of panko.

Pesach-Friendly: Use matzo meal or potato flakes instead of breadcrumbs.

Low-Carb/Keto: Replace breadcrumbs with crushed nuts (almonds, pistachios, or pecans).

Oil-Free: Use a light spritz of water to help crumbs stick (texture will be less rich).

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Tips & Troubleshooting

Crust falling off? Pat salmon dry and press crumb mixture firmly on top.

Salmon undercooked? Add 2–3 more minutes, depending on fillet thickness.

Crust too dark? Lower temperature to 375°F and cook a few minutes longer.

Prefer crispy skin? Cook salmon skin-side down without parchment or foil.

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Serving Suggestions

Pair with roasted vegetables (like carrots, asparagus, or zucchini).

Serve over herbed quinoa, rice pilaf, or couscous.

Drizzle with tahini-lemon sauce for a Middle Eastern twist.

Perfect as a lighter main dish for Shabbat, Yom Tov, or a weeknight dinner.

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Notes

Salmon tastes best fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in the air fryer at 350°F for 3–4 minutes.

For extra flavor, marinate salmon in lemon juice and olive oil for 15 minutes before adding crust.

Works with other kosher fish such as trout, halibut, or cod — just adjust cook time.