Air Fryer Recipe
Pesto Crusted Salmon
This pesto crusted salmon recipe is a delicious and easy-to-make dish, perfect for air frying.
Ingredients
- 4 salmon fillets (approximately 150g each)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Method
- Prepare the pesto by combining basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until coarsely chopped.
- With the processor running, slowly add olive oil through the feed tube until the mixture is smooth. Season with salt and pepper.
- Spread a generous amount of pesto over each salmon fillet to form a crust.
- Preheat the air fryer to 200°C (392°F).
- Place salmon fillets in the air fryer basket without overcrowding. Cook for 8-10 minutes until cooked through and the crust is golden.
- Ensure the internal temperature of the salmon reaches at least 60°C (140°F).
- Remove from the air fryer and let rest for a couple of minutes before serving.
Why this works in an air fryer
Air fryer convection drives moisture off the pesto quickly, so the Parmesan and nuts brown into a savoury crust before the salmon overcooks. The olive oil conducts heat into the basil mixture, while the salmon’s own fat keeps the centre moist; a short rest lets heat finish evening out.
Equipment notes
Assumes a 5-6 litre basket holding 4 x 150g fillets in one layer with gaps; in a smaller single-drawer cook in batches, while dual-zone models often need the fillets split evenly and checked 1-2 minutes earlier if each drawer is less crowded.
Common pitfalls
- Pesto sliding off or pooling in the basket? The salmon surface was too wet; pat fillets dry thoroughly and press the pesto on rather than simply spooning it over.
- Crust dark brown before the salmon reaches 60°C? Parmesan and pine nuts are scorching; drop to 180°C and cook a few minutes longer, especially with thick centre-cut fillets.
- Salmon cooked on the outside but translucent in a thick centre? The fillets are uneven or very cold from the fridge; let them stand 10-15 minutes before cooking and give thicker pieces the back/hotter part of the basket.
- Pale, soft pesto after 10 minutes? The basket is overcrowded or the pesto layer is too thick; leave space around each fillet and spread a thinner, even coating so air can hit the surface.
Variations & substitutions
- Use skin-on salmon and place it skin-side down; the skin protects the flesh from direct heat, but it will not crisp much under a pesto-topped fillet.
- Swap pine nuts for walnuts or almonds; they brown more slowly and give a chunkier crust, so pulse finely and expect slightly less golden colour.
- Use red pesto instead of basil pesto; the higher tomato content can darken faster, so check from 7 minutes and reduce the temperature if it catches.
- Replace Parmesan with Grana Padano or pecorino; pecorino is saltier and browns readily, so season the salmon more lightly.
Storage & reheating
Keep cooked salmon covered in the fridge for up to 2 days and reheat in the air fryer at 160°C for 3-5 minutes, just until hot, to avoid drying the fish.
Nutrition
Calories: 250
