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Homemade Air Fryer Salmon Fish Sandwich photo

Air Fryer Salmon Fish Sandwich

This Air Fryer Salmon Fish Sandwich is a game changer! Crispy salmon, zesty caper mayo, and wholesome ingredients make it a must-try!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Caper Mayo:
  • 6 tablespoons mayonnaise preferably Sir Kensington
  • 2 tablespoons drained capers minced
  • 2 teaspoons fresh lemon juice
For the Salmon:
  • 16 ounces skinless salmon fillet cut into 4 equal pieces
  • 1 teaspoon kosher salt divided
  • 2 large egg whites lightly beaten
  • 1 cup seasoned panko gluten-free works well
  • Olive oil spray for crispiness
For Assembly:
  • 4 whole wheat buns gluten-free buns optional
  • 4 butter lettuce leaves

Equipment

  • Air Fryer
  • Mixing bowls
  • Measuring spoons
  • Spatula

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the mayonnaise, minced capers, and fresh lemon juice. Stir until well blended and set aside.
  2. Season the salmon fillets with ½ teaspoon of kosher salt on both sides.
  3. In a separate bowl, whisk the egg whites until lightly beaten. Dip each seasoned salmon piece into the egg whites, then coat with seasoned panko.
  4. Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil spray. Place the breaded salmon fillets in the basket and spray the tops with olive oil.
  5. Air fry for 10-12 minutes, or until the salmon is cooked through and the panko is golden brown.
  6. Prepare your buns. Toast them lightly if desired. Once the salmon is done, place a piece on each bun, add a lettuce leaf, and spread the caper mayo on top. Close the sandwich and enjoy!

Notes

  • Pat the salmon dry before seasoning to help the panko adhere better.
  • Add hot sauce to the mayo for a spicy kick.
  • Experiment with different herbs in the panko coating.
  • Ensure all ingredients are gluten-free for a gluten-free option.