Description
Discover how to make delicious Air Fryer Spicy Hasselback Salmon with this easy recipe. Learn the secret to perfectly crispy skin and flavorful seasoning!
Ingredients
- – 12 ounces (340g) salmon, skin on, two 6-ounce fillets
- – 2 tablespoons (30ml) vegetable oil
- – 1 teaspoon (5 ml) dried oregano
- – 1/2 teaspoon (3 ml) paprika
- – 1/2 teaspoon (3 ml) garlic powder
- – 1/4 teaspoon (1 ml) kosher salt
- – 1/4 teaspoon (1 ml) black pepper
- – 1/4 teaspoon (1 ml) onion powder
- – 1/4 teaspoon (1 ml) cayenne
- – ¼ cup (60ml) mayonnaise
- – 1 tablespoon (15 ml) sriracha
- – 1.5 teaspoons (8 ml) low sodium soy sauce
- – 1-2 teaspoons (8 ml) maple syrup
- – ½ cup (75g) English cucumber, diced small
- – 2 tablespoons (30 ml) jalapeno, finely diced
- – 1 small avocado, diced small
- – 1 tablespoon (15ml) lime juice, fresh squeezed
- – pinch kosher salt, to taste
- – few turns cracked black pepper, to taste
- – 1 cup (200g) rice, cooked
- – 1/2 teaspoon (3 ml) sesame seeds, divided
- – 1 tablespoon (15 ml) cilantro, freshly chopped and divided
Instructions
- Blend together mayonnaise, sriracha, soy sauce, and maple syrup in a bowl. Stir thoroughly, cover, and keep in the fridge until needed.
- In a small bowl, combine chopped cucumber, jalapeno, and avocado. Pour in lime juice, along with a pinch of kosher salt and a few twists of cracked black pepper. Toss gently and set aside.
- Prepare the rice as per the package instructions, ensuring there is ½ cup of cooked rice for each serving.
- Set the air fryer to 400 degrees Fahrenheit. Ensure there are no pin bones in the salmon and keep the skin intact. Cut the salmon into slices about 1 inch thick, creating a hasselback pattern, being careful not to slice through the skin. Dry the salmon with a paper towel, then coat it with vegetable oil. Massage the oil into the salmon and then cover it with the seasoning mix, making sure it’s well-coated.
- Lightly spray the air fryer basket with cooking spray. Place the salmon in the basket, positioning it on its side to ensure each slice turns crispy. Cook in the air fryer for 5-6 minutes at 400 degrees for a medium-plus doneness. Take the salmon out of the basket once cooked. Note that cooking time may vary if not placed on its side or depending on salmon thickness.
- Divide the rice between two bowls. Nestle the crispy hasselback salmon atop the rice in each bowl while keeping the skin on. Garnish with the cucumber-jalapeno-avocado mixture, sprinkle with sesame seeds and cilantro, and drizzle with the spicy mayo sauce. Serve immediately and savor the flavors!
Notes
- Pat the salmon dry to achieve a crispy skin before applying oil and seasonings.
- Adjust the spiciness of the mayo sauce to your liking by adding more or less sriracha.
- Ensure the salmon is evenly coated with the seasoning mix for a delicious flavor in every bite.