The Crunch Factor

In a small bowl, mix together the crust ingredients (panko, parsley, olive oil, white vinegar, salt and pepper).

Clean your salmon fillets — keeping or removing the skin is your choice.

Skin side down, generously rub the Dijon mustard all over the top of each fillet.

Pat the panko mixture on top of the Dijon and make sure it sticks.

Put the fillets in the air fryer for 12–14 minutes.

Once the panko is turning a little golden brown, your salmon is ready.