Put raw skin-on salmon fillets in the air fryer basket alongside 5 simple additions for a hearty comfort classic so incredible your friends will be begging for more!

This 6 ingredient low carb crusted seafood bake is all about getting a cozy, comfort-food dinner on the table with almost no fuss. Raw skin-on salmon fillets go straight into the air fryer basket and get smothered in a pale, chunky, cheesy-mayo topping that bakes up into a rich, golden crust. It’s the kind of hearty, stick-to-your-ribs classic that feels like something you’d order at a favorite hometown restaurant, but it’s simple enough for a busy weeknight and low in carbs so you don’t have to think twice about seconds.

This salmon is rich and comforting, so I like to balance it with something fresh and something green. A simple side salad with crisp lettuce, cucumber, and a tangy vinaigrette cuts through the creamy topping nicely. Steamed or roasted green beans, broccoli, or asparagus also pair beautifully and keep things low carb. If your family isn’t watching carbs, you can round out the meal with a pan of roasted potatoes or a loaf of crusty bread to soak up any extra juices from the salmon.

Servings: 4

4 raw skin-on salmon fillets (about 5–6 ounces each)

Pat the raw skin-on salmon fillets dry with paper towels. This helps the topping cling to the fish and keeps the texture nice in the air fryer.

Lightly spray or brush the bottom of your air fryer basket with oil, or line it with a piece of perforated parchment made for air fryers to help prevent sticking.

Arrange the salmon fillets skin-side down in a single layer in the air fryer basket, leaving a little space between each piece so the air can circulate.

In a medium bowl, stir together the mayonnaise, shredded Parmesan cheese, chopped onion, Dijon mustard, and garlic powder until you have a thick, pale, chunky mixture. It should be spreadable but not runny. Taste and add the optional salt and pepper if desired.

Spoon the cheesy mayo mixture evenly over the tops of the salmon fillets, pressing and spreading it so each piece is completely covered in a thick layer. The fillets should look heavily coated from edge to edge.

Place the basket in the air fryer and cook at 380°F (193°C) for 10–14 minutes, depending on the thickness of your salmon. Start checking around 10 minutes. The topping should be set, lightly golden in spots, and the salmon should flake easily with a fork.

If you prefer a deeper golden crust, air fry for an additional 1–2 minutes, watching closely so the topping doesn’t burn.

Carefully lift the salmon out of the basket with a thin spatula, keeping the crust on top intact. Let the fillets rest for 2–3 minutes, then serve warm with your favorite low carb sides.

For picky eaters, you can swap the chopped onion for a tablespoon of very finely chopped chives or green onion, which has a milder flavor, or leave it out entirely and add an extra tablespoon of Parmesan for more cheesy goodness. If your family likes a little kick, stir in 1/2 teaspoon of smoked paprika or a pinch of red pepper flakes into the topping mixture. To make it even more hearty, you can sprinkle a tablespoon of crushed pork rinds over the top of each fillet before air frying for an extra crunchy low carb crust. For a lighter version, use half mayonnaise and half plain Greek yogurt (just know the topping may be slightly tangier and a bit less rich). If someone in your home doesn’t like salmon, this same crust works well on skin-on cod or tilapia fillets; just adjust cooking time since thinner fish will cook faster. Food safety tips: Always start with fully thawed salmon if it was frozen; cooking from frozen can cause uneven cooking and underdone centers. Keep raw salmon refrigerated until you’re ready to prepare it, and don’t let it sit out at room temperature for more than 1–2 hours. Use a clean cutting board and utensils for the fish, and wash your hands well after handling it. The USDA recommends cooking fish to an internal temperature of 145°F (63°C); if you prefer a slightly more tender, medium salmon, aim for around 125–130°F but be sure your fish is very fresh and from a trusted source. Discard any leftover topping that has come into contact with raw salmon and only store the cooked fish, tightly covered, in the refrigerator for up to 2 days.