Parmesan-Basil Air Fryer Salmon
Bright, fast, and impossibly satisfying—this Parmesan-Basil Air Fryer Salmon is my go-to when I want dinner on the table without fuss. The mayo acts like a thin glaze that keeps the fillet moist while the basil and Parmesan give it a fresh, savory finish. It’s the kind of dinner that looks and tastes like you spent more time on it than you actually did.
I love this for weeknights because it’s predictable: set the air fryer, mix a three-ingredient topping, and the machine does the rest. The crust on top is lightly golden and the interior stays tender. No oven preheating, no skillet splatter, and cleanup is quick—especially when you give the basket a spritz of olive oil first.
Below I’ll walk you through the exact ingredients, precise steps, and practical tips so your salmon comes out perfectly every time. There’s room to tweak small things to suit your pantry, and I’ll point out safe swaps and common mistakes so you avoid them.
The Ingredient Lineup
- olive oil spray — spritzes the basket to prevent sticking and promote even browning.
- 4 salmon fillets, skin removed, about 5 ounce each — aim for even thickness so they cook uniformly.
- 1/2 lemon — juice brightens the fish and helps the topping adhere.
- 1/4 teaspoon Kosher salt — seasons the fillets without overpowering the delicate fish.
- freshly ground black pepper — to taste; a light grind adds a touch of warmth.
- 3 tablespoons mayonnaise, I like Sir Kensington — creates a creamy base that browns lightly in the air fryer.
- 6 fresh basil leaves, minced, plus more for garnish — aromatic and fresh; mince finely so the flavor distributes.
- 3 tablespoons grated Parmesan or Romano cheese — provides savory, salty punch; 2 tablespoons go in the mix and 1 tablespoon is sprinkled on top.
Parmesan-Basil Air Fryer Salmon: How It’s Done
- Preheat the air fryer to 400°F. Spritz the air fryer basket with olive oil spray.
- In a small bowl, stir together 3 tablespoons mayonnaise, the minced 6 basil leaves, and 2 tablespoons of the grated Parmesan.
- Pat the 4 salmon fillets dry. Squeeze the juice from the 1/2 lemon over the fillets, then season evenly with 1/4 teaspoon Kosher salt and freshly ground black pepper to taste.
- Spread the mayonnaise–basil–Parmesan mixture evenly over the top of each fillet. Sprinkle the remaining 1 tablespoon grated Parmesan over the tops.
- Arrange fillets in a single layer in the air fryer basket (work in batches if they do not fit without overlapping). Air fry at 400°F for about 7 minutes, or longer depending on thickness, until the salmon is opaque throughout and flakes easily with a fork (or reaches 145°F internal temperature).
- Carefully remove the fillets from the air fryer, garnish with additional basil leaves if desired, and serve.
Why You’ll Keep Making It
This recipe hits three things people want from a home dinner: speed, reliability, and flavor. The topping is creamy, herb-forward, and requires almost no effort, while the air fryer gives you the texture of a roasted fillet without the heat and time of an oven. It’s forgiving: even if your fillets vary slightly in thickness, the short cooking time reduces the risk of drying out compared with longer methods.
The flavors are also crowd-pleasers. Lemon brightens, Parmesan brings savory depth, and basil adds freshness that feels seasonal and light. Serve it alongside a simple salad, quick steamed veg, or rice and you’ve got dinner that looks restaurant-ready with minimal work.
Ingredient Flex Options
I keep substitutions minimal so the result stays consistent. A couple of built-in flex points are already part of the recipe:
- Parmesan or Romano: the ingredient line already allows either, so use what you have for a slightly different tang.
- Mayonnaise amount: you can reduce it by a teaspoon or two if you prefer a thinner coating—just expect a slightly lighter crust.
- Basil texture: if your basil leaves are large, mince them very fine so the flavor distributes evenly; if you’d rather a subtler herb note, use slightly less.
Avoid swapping in strong new flavors that will clash with the Parmesan-basil profile unless you know the pairing well—this combination is intentionally simple and balanced.
Tools & Equipment Needed
- Air fryer — the star of the method; any model that reaches 400°F will work.
- Small mixing bowl — to combine the mayo, basil, and Parmesan.
- Measuring spoons — for the mayonnaise, Parmesan, and salt.
- Kitchen tongs or a spatula — to safely remove fillets from the basket.
- Paper towels — to pat the salmon dry before seasoning.
- Optional: instant-read thermometer — handy if you want to verify the salmon reaches 145°F.
Slip-Ups to Skip
These are the small errors that most often lead to so-so salmon:
- Overcrowding the basket — overlapping fillets steam instead of crisp. Cook in batches if needed.
- Skipping the pat-dry step — excess surface moisture prevents the topping from forming a light crust.
- Assuming a fixed cook time for all fillets — thickness varies. Check at 7 minutes and add short increments if needed.
- Not preheating the air fryer — a preheated basket gives that immediate sear and the correct texture on top.
Seasonal Ingredient Swaps
This recipe leans heavily on basil, which is at its best in summer. When basil is abundant, use extra leaves for garnish and tuck a few small chiffonades over the finished fillets for brightness. The recipe already allows Romano as an alternative to Parmesan, which can feel nuttier or saltier depending on the cheese you use.
In cooler months, when basil may be less vibrant, keep portions conservative so the herb complements rather than overpowers the salmon. The lemon and Parmesan will still carry the dish if the basil is milder.
If You’re Curious
Why mayonnaise? It might seem odd, but mayonnaise is mostly oil and egg. It helps the grated cheese adhere and encourages gentle browning without drying the fish. The result is a thin, flavorful coating that crisps lightly in the hot air stream of the fryer.
Why 400°F? That temperature gives you a quick exterior finish while keeping the interior moist. Salmon cooks fast; a high short burst of heat is preferable to a longer, lower-heat roast when using an air fryer.
Refrigerate, Freeze, Reheat
Refrigerate: Store leftover cooked salmon in an airtight container for up to 3 days. Keep the garnish separate if possible to preserve fresh herb flavor.
Freeze: I don’t recommend freezing the cooked topped fillets—mayonnaise-based toppings can change texture after freezing and thawing. If you must, wrap tightly and use within a month, but expect some texture change.
Reheat: Reheat gently in the air fryer at 325°F for 3–4 minutes, checking frequently. The air fryer refreshes the topping better than a microwave, which makes the mayo and cheese turn runny. If you’re reheating from the fridge, bring the fillets to room temperature for 10–15 minutes first so they reheat evenly.
Common Questions
Q: Can I leave the skin on?
A: The recipe uses skin-removed fillets. If you keep the skin on, place the fillets skin-side down and expect a slightly different texture; the topping won’t adhere as evenly to the skin and cooking times can vary.
Q: How do I know when it’s done?
A: The salmon should be opaque throughout and flake easily with a fork. If you use a thermometer, 145°F is the target. With this method, check at about 7 minutes and add short bursts if necessary.
Q: Can I prepare the topping ahead?
A: Yes—mix the mayo, basil, and 2 tablespoons Parmesan up to a day ahead and refrigerate. Stir before spreading; bring it to near refrigerator temperature so it spreads easily.
Hungry for More?
If you enjoyed this Parmesan-Basil Air Fryer Salmon, try keeping the idea of a quick mayo-based topping in mind for other proteins—there’s a gentle, reliable technique here that can be adapted. For now, set a simple side—steamed green beans, a tossed salad, or a quick lemony couscous—and you’ve got a weeknight meal that feels special with very little fuss.
Parmesan-Basil Air Fryer Salmon
Ingredients
Ingredients
- olive oil spray
- 4 salmon fillets skin removed, about 5 ounce each
- 1/2 lemon
- 1/4 teaspoonKosher salt
- freshly ground black pepper
- 3 tablespoonsmayonnaise I like Sir Kensington
- 6 fresh basil leaves minced, plus more for garnish
- 3 tablespoonsgrated Parmesan or Romano cheese
Instructions
Instructions
- Preheat the air fryer to 400°F. Spritz the air fryer basket with olive oil spray.
- In a small bowl, stir together 3 tablespoons mayonnaise, the minced 6 basil leaves, and 2 tablespoons of the grated Parmesan.
- Pat the 4 salmon fillets dry. Squeeze the juice from the 1/2 lemon over the fillets, then season evenly with 1/4 teaspoon Kosher salt and freshly ground black pepper to taste.
- Spread the mayonnaise–basil–Parmesan mixture evenly over the top of each fillet. Sprinkle the remaining 1 tablespoon grated Parmesan over the tops.
- Arrange fillets in a single layer in the air fryer basket (work in batches if they do not fit without overlapping). Air fry at 400°F for about 7 minutes, or longer depending on thickness, until the salmon is opaque throughout and flakes easily with a fork (or reaches 145°F internal temperature).
- Carefully remove the fillets from the air fryer, garnish with additional basil leaves if desired, and serve.
Equipment
- Air Fryer
- air fryer basket
- Small Bowl
- Measuring Spoons
