Cut the salmon fillet into approximately 1-inch nugget-sized pieces. Spread them on a plate or cutting board and sprinkle lightly with kosher salt on all sides. Let them rest for 5 minutes to season and firm up slightly.

In a medium bowl, whisk together the vegan mayo, garlic powder, smoked paprika, and black pepper until fully combined. This is your coating bowl.

Add the panko breadcrumbs to a separate shallow bowl or plate and spread them out evenly.

Working one piece at a time, drop each salted salmon nugget into the mayo mixture and turn to coat it completely on all sides.

Transfer the mayo-coated salmon piece to the panko bowl and press gently to coat all sides with breadcrumbs. Shake off any excess and set the coated nugget aside on a clean plate. Repeat with all remaining pieces.

Preheat your air fryer to 400°F for 3 minutes. Lightly spray the basket with cooking spray or brush with a little oil.

Arrange the coated salmon nuggets in a single layer in the air fryer basket, leaving space between each piece so air can circulate. Work in batches if needed — do not overcrowd.

Air fry at 400°F for 7 minutes. Open the basket, carefully flip each nugget using tongs or a spatula, then air fry for another 7 minutes until golden and cooked through.

Remove and serve immediately with your choice of dipping sauce and lemon wedges.