Crispy Dijon Dill Panko Crusted Salmon
Crispy air fryer salmon topped with a Dijon dill honey mixture and panko breadcrumbs, then finished with a rich lemon butter sauce. Flavorful and flaky every time.
Servings: 4
Ingredients
For the Salmon:
- 4 salmon fillets 6 ounces each
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 2 tablespoons Dijon mustard heaping
- 2 tablespoons honey
- 2 tablespoons fresh dill chopped
- 2 large garlic cloves minced
- Juice of 1/2 lemon
- 1/2 cup panko breadcrumbs
- Cooking oil spray
For the Dijon Lemon Butter Sauce:
- 4 tablespoons salted butter
- Juice of 1/2 lemon optional
- ¼ cup the reserved Dijon dill mixture
Instructions
- Pat the salmon fillets completely dry with paper towels. This helps the seasoning stick and the panko get crispy.
- Season the top of each fillet with smoked paprika, garlic powder, salt, and black pepper. Gently rub the spices into the surface.
- In a small bowl, whisk together the Dijon mustard, honey, chopped fresh dill, minced garlic, and lemon juice until smooth and well combined.
- Spoon about 1 tablespoon of the Dijon mixture over the top of each salmon fillet and spread it evenly. Reserve the remaining ¼ cup for the butter sauce.
- Sprinkle panko breadcrumbs over the mustard layer. Lightly press the crumbs down so they adhere.
- Lightly spray the tops with cooking oil.
- Air fry at 360–375°F for 8–9 minutes, or until the salmon flakes easily with a fork and the panko topping is golden and crisp.
- While it cooks, melt butter and stir in the reserved Dijon mixture. Spoon that warm, creamy sauce over the cooked salmon and serve.
Nutrition
Calories: 318kcal | Carbohydrates: 17g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 215mg | Potassium: 913mg | Fiber: 1g | Sugar: 9g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg