Chop the herbs finely and place them in a mixing bowl with the breadcrumbs, lemon juice, olive oil, minced garlic (if using), and a pinch of salt and pepper. Mix everything together until the mixture is evenly combined and slightly sticky.
Pat the salmon fillets dry with paper towels, then season them lightly with salt and pepper on both sides. This helps the crust stick and enhances flavor.
Using your hands, press a generous amount of the herb mixture onto the top of each salmon fillet, smearing it evenly to form a crust that covers the surface. The mixture should cling and form a crunchy layer.
Preheat your air fryer to 400°F (200°C) and let it warm for about 3-5 minutes. This ensures a crispy crust and even cooking.
Place the coated salmon fillets into the air fryer basket, skin side down if skin-on, making sure they’re not crowded to allow proper air circulation.
Cook the salmon in the air fryer at 400°F for 8-10 minutes, or until the crust is golden brown and crispy and the salmon flakes easily when tested with a fork.
Once cooked, carefully remove the salmon from the air fryer and let it rest for a minute. The crust should be crunchy, and the fish inside tender and moist.
Serve immediately, garnished with extra herbs or lemon wedges if desired, and enjoy the crispy, flavorful herb crust with the flaky salmon inside.
