Step 1

Preheat air fryer at 380 degrees F for 5 minutes. Line a large baking sheet with foil.

Step 2

Pat salmon dry with paper towels and slice the fillets in half (to fit buns). You should have 8 pieces. Season with a little salt (just a pinch).

Step 3

In a low, shallow bowl or dish (pie plates work great) combine the breadcrumbs, Old Bay, parsley, salt and pepper. Place the Greek yogurt in a separate small bowl.

Step 4

Brush all sides of one piece of salmon with Greek yogurt, including the edges, then dredge it in the breadcrumb mixture, patting it on to the surface of the salmon with your hands.Transfer the breaded salmon to a large piece of foil or a clean cutting board. Repeat with remaining pieces of salmon.

Step 5

Spritz the air fryer basket with oil (use a non-propellant cooking spray or an oil mister). Place 4 pieces of the breaded salmon in the preheated air fryer. Spritz the tops of the salmon with oil and cook at 380 degrees F for 10 to 12 minutes, flipping after 6 minutes. Cook until salmon reaches a minimum internal temperature of 145 degree F when measured with an instant read thermometer in the thickest piece. Transfer the cooked salmon to the foil-lined baking sheet and place in the oven to keep warm while you repeat with remaining 4 pieces.

Step 6

Meanwhile, split the buns and place them, open side up, on a large baking sheet. Broil for a minute or two, until toasted and golden brown.

Step 7

Serve the salmon on the toasted buns with the Sriracha aioli, a little red onion, and greens.