Pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish; discard skin. Cut salmon into ½-inch chunks.

In a medium bowl, toss salmon with half the Old Bay Seasoning (you’ll use more in Step 4) and a large drizzle of oil until evenly coated. Add panko and stir until salmon is coated.

Coat air fryer basket with nonstick cooking spray; arrange salmon in basket. Air-fry at 390 degrees until salmon starts to turn opaque and is lightly browned, 6-8 minutes. (For 4 servings, work in batches if necessary.)

While salmon cooks, wash and dry produce.

Halve, peel, and thinly slice shallot. Trim and slice cucumber into rounds. Quarter lemon. Trim and discard root end from lettuce; reserve 6 whole leaves for serving (12 leaves for 4 servings); thinly slice remaining lettuce. Dice tomato. 

Place shallot in a small bowl along with ¼ cup cold water (½ cup for 4). Set aside for serving.

In a second small microwave-safe bowl, combine cucumber, vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings); stir to combine.

Microwave until cucumber is dark green, 60-90 seconds. Refrigerate until ready to serve.

In a third small bowl (second medium bowl for 4 servings), combine mayonnaise, mustard, horseradish sauce, ½ tsp Old Bay Seasoning (1 tsp for 4), and juice from half the lemon. (Be sure to measure the Old Bay—we sent more!) TIP: Add more lemon juice for a tangier sauce!

Divide lettuce leaves between plates; fill with sliced lettuce, pickled cucumber (draining first), salmon, tomato, and shallot (draining and patting dry first). Drizzle with sauce and serve.