Prep the salmon. Pat the salmon dry with paper towels. Remove any pin bones, then cut into 1.5-inch chunks. Aim for uniform pieces so they cook evenly.

Season the fish. Toss the salmon pieces with 1/4 teaspoon salt, a pinch of pepper, and the zest of half a lemon. Set aside while you prep the coating.

Set up the breading station. In one shallow bowl, whisk the eggs. In a second, add flour with a pinch of salt and pepper. In a third, combine panko, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and black pepper. Add optional Parmesan or parsley if you like.

Bread the nuggets. Working in batches, dredge salmon pieces in flour (shake off excess), dip in egg, then coat in the panko mixture. Press gently to help the crumbs stick.

Preheat the air fryer. Heat to 390°F (200°C) for 3 minutes. Lightly oil the basket or use a parchment liner meant for air fryers. Do not skip oiling—it helps crisp and prevents sticking.

Arrange and spray. Place nuggets in a single layer with a little space between them. Lightly spray or brush the tops with oil for extra crunch.

Air fry. Cook for 6–8 minutes, flipping halfway. They’re done when the coating is golden and the salmon flakes easily. Internal temp should reach 125–130°F for medium, or up to 140°F for well done, depending on preference.

Finish with lemon. Squeeze fresh lemon over the hot nuggets and add a pinch of salt. Serve right away with your favorite dipping sauce.