Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each), skin-on or skinless
  • 1 cup Fresh Basil Leaves, packed
  • 1/2 cup Grated Parmesan Cheese
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 large Garlic Cloves, finely minced or pressed
  • 1 tsp Lemon Zest
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 4 Fresh Lemon Wedges (for serving)

Instructions:

  1. Prep Salmon: Remove salmon from the fridge. Pat the fillets completely dry using paper towels. Season lightly with salt and pepper. This step is crucial for achieving a crispy crust.
  2. Create the Basil-Parmesan Rub: In a food processor or small mixing bowl, combine the basil, grated Parmesan, olive oil, minced garlic, and lemon zest. Pulse or mix until a thick, bright green paste or coarse rub forms. Do not over-process; a coarse texture is desired.
  3. Coat the Fillets: Evenly spread the basil-Parmesan rub over the tops and sides of each salmon fillet. Ensure the entire surface is covered for maximum flavour protection.
  4. Preheat: Preheat the air fryer to 400°F (200°C) for 3–5 minutes. This preheating step ensures immediate crisping.
  5. Load the Basket: Lightly spray the air fryer basket (or line it with a perforated parchment sheet). Place the coated salmon fillets, leaving ample space between each one to allow hot air circulation. Cook in batches if necessary.
  6. Air Fry: Cook the salmon for 8 to 12 minutes.
  7. Check Doneness: Check the internal temperature using an instant-read thermometer. The salmon is perfectly cooked when it reaches 145°F (63°C) and flakes easily with a fork. The crust should be golden brown and bubbly.
  8. Rest and Serve: Carefully remove the salmon from the basket. Allow the fish to rest for 2–3 minutes before serving. Garnish with a fresh squeeze of lemon juice.