Air-Fryer Pistachio-Crusted Salmon
By Rebeccah MarstersPublished on November 30, 2021
Time
30 minutes
Yield
Serves 2
Ingredients
2 tablespoons finely chopped toasted pistachios or almonds 2 tablespoons panko bread crumbs 2 tablespoons minced fresh parsley ½ teaspoon fennel seeds, chopped2 (4- to 6-ounce) skin-on salmon fillets, 1 to 1½ inches thick¼ teaspoon table salt 4 teaspoons plain Greek yogurt Olive oil spray
Before You Begin
If your fryer basket has room for additional fillets, you can double this recipe.
Instructions
- 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.
- 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.
- 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.
- Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to plate, leaving skin behind. Serve.
Time
30 minutesYield
Serves 2Ingredients
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
Ingredients
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
Ingredients
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
Why This Recipe Works
Roasted at 400 degrees, salmon fillets cooked up tender and moist in just 8 to 10 minutes. Setting them on a foil sling prevented them from breaking as we lifted them out of the fryer. Tangy Greek yogurt spread over the fillets glued on a coating of chopped pistachios, fennel seeds, panko, and parsley; placing it on just the top ensured that it wouldn't get soggy. We lightly sprayed the topping to help the coating brown.
Before You Begin
If your fryer basket has room for additional fillets, you can double this recipe.
Instructions
- 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.
- 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.
- 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.
- 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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