Whip up a full salmon dinner in 20 minutes with just mayo, pantry spices, and your air fryer.
This is about as simple as salmon gets, and it's a good one for weeknights: mostly pantry staples, one air fryer, and a full meal in about 20 minutes.
A thin layer of seasoned mayo does most of the work. The oil in it spreads heat evenly across the fillet, and the egg helps it brown, so you get a golden top without babysitting it. That same layer acts as a barrier that keeps moisture in, so the fish stays tender even if it goes a minute longer than planned. Don't worry about it tasting like mayo; it cooks down into a savory crust.
Pat the salmon very dry first, since surface moisture keeps the mayo from sticking and steams the fish instead of browning it. If your fillets tend to stick to the basket, lay a sheet of perforated parchment under the skin.
For a richer, tangier coat, use Kewpie, or swap the lemon for calamansi.
Season mayo: In a small bowl, combine mayonnaise, lemon juice, garlic powder, paprika, salt, and pepper. Mix until smooth.
Coat salmon: Pat the salmon very dry with paper towels. Brush the seasoned mayo over the top and sides of each fillet in an even layer.
Air-fry salmon: Preheat the air fryer to 200°C. Place the salmon skin side down in the basket. Cook for 8–12 minutes, depending on thickness, until the top is golden in spots and the flesh is opaque and flakes easily. Transfer to a plate and let rest for 5 minutes.
Season beans: While the salmon cooks, toss the French beans with olive oil, salt, and pepper.
Air-fry beans: Cook the beans for 5–7 minutes, shaking the basket halfway through, until tender but still crisp. Serve alongside the salmon with lemon slices.
