Instructions

• Make the Lemon‑Caper Mayo: in a small bowl combine 6 tablespoons mayonnaise, 2 tablespoons drained capers (minced), and 2 teaspoons fresh lemon juice. Cover and refrigerate until ready to use.
• If frozen, thaw the 16 ounces skinless salmon fillet. Pat the salmon dry with paper towels.
• Cut the salmon into 4 pieces. Sprinkle the salmon pieces with 1/2 teaspoon kosher salt.
• Lightly beat the 2 large egg whites in a shallow bowl.
• In a second shallow bowl, combine 1 cup seasoned panko with the remaining 1/2 teaspoon kosher salt.
• One piece at a time, dip each salmon piece into the beaten egg whites, allowing excess to drip off, then press each piece into the panko to coat evenly. Set the coated pieces aside.
• Preheat your air fryer to 400°F and spray the air fryer basket lightly with olive oil spray.
• Arrange the coated salmon pieces in a single layer in the basket (cook in batches if they do not fit without overlapping). Spray the tops of the salmon lightly with olive oil spray.
• Air fry at 400°F for 8 minutes, flipping the salmon once halfway through cooking, until the coating is golden and crisp.
• To serve: place a butter lettuce leaf on each of the 4 whole wheat buns, top with a cooked salmon piece, and divide the Lemon‑Caper Mayo among the sandwiches.