Mix the mayonnaise and buffalo sauce together in a small bowl until fully combined. This creates a flavorful adhesive that helps the breadcrumbs stick to the salmon while adding tanginess and heat. In a separate shallow bowl, combine the panko breadcrumbs with a pinch of salt and black pepper. Having both components ready before the salmon hits the heat ensures a smooth, efficient coating process.

Pat the salmon fillet completely dry with paper towels—this is crucial for achieving a crispy crust and helping the coating adhere properly. While the salmon dries, preheat your air fryer to 400°F. I find that starting with a completely dry fish makes a noticeable difference in how well the breadcrumbs crisp up and stay attached during cooking.

Spread the buffalo-mayo mixture generously over the flesh side of the salmon fillet, then press the seasoned panko breadcrumbs firmly onto the sauce-coated surface, working gently so the coating adheres without falling off. Place the salmon skin-side down in the air fryer basket and cook for 10-12 minutes until the breadcrumbs are golden brown and the salmon flakes easily with a fork. The skin-side down placement protects the delicate flesh and allows the bottom to crisp slightly while the coating on top cooks perfectly.

While the salmon cooks, place the fresh spinach in a bowl and drizzle it lightly with olive oil, then season with a small pinch of salt and fresh black pepper. Toss gently until the leaves are evenly coated. I prefer to dress the spinach just before assembly so it stays bright and fresh rather than wilting from sitting too long.

Arrange the dressed spinach on a plate or bowl, then top it with the cooked buffalo salmon fillet, skin-side down so the crispy breadcrumb coating is visible. Scatter the hemp hearts over the top as a final garnish for extra crunch and nutritional boost. Serve immediately while the salmon is still warm and the breadcrumbs are at their crispiest.