Description
Discover how to make delicious Air Fryer Spicy Hasselback Salmon with this easy recipe. Learn how to create a flavorful and healthy seafood dish today!
Ingredients
- – 12 ounces (340 g) salmon, skin on, two 6-ounce fillets
- – 2 tablespoons (30 ml) 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 (60 ml) mayonnaise
- – 1 tablespoon (15 ml) sriracha
- – 1.5 teaspoons (8 ml) low sodium soy sauce
- – 1-2 teaspoons (8 ml) maple syrup
- – ½ cup (75 g) English cucumber, diced small
- – 2 tablespoons (30 ml) jalapeno, finely diced
- – 1 small avocado, diced small
- – 1 tablespoon (15 ml) lime juice, fresh squeezed
- – pinch kosher salt, to taste
- – few turns cracked black pepper, to taste
- – 1 cup (240 ml) rice, cooked
- – 1/2 teaspoon (3 ml) sesame seeds, divided
- – 1 tablespoon (15 ml) cilantro, freshly chopped and divided
Instructions
- Blend together the mayonnaise, sriracha, soy sauce, and maple syrup. Stir thoroughly, cover, and place in the fridge until needed.
- In a small bowl, combine the chopped cucumber, minced jalapeno, and diced avocado. Drizzle with lime juice, sprinkle a bit of salt and freshly cracked pepper, then gently mix and set aside.
- Prepare the rice following the instructions on the package. You will need ½ cup of cooked rice for each serving.
- Warm up the air fryer to 400°F. Make sure to remove any pin bones from the salmon while keeping the skin intact. Slice the salmon into 1-inch sections without cutting through the skin to achieve the hasselback effect. Use a paper towel to dry the salmon, then coat it with vegetable oil. Massage the oil in thoroughly, then apply the spice mixture, ensuring the salmon is well covered.
- Lightly coat the air fryer basket with cooking spray. Place the salmon inside the basket, positioning it on its side to ensure even crispiness. Cook in the air fryer for 5-6 minutes at 400°F, aiming for a medium-plus doneness. After cooking, take the salmon out of the basket. Cooking times may differ if not placed on its side or depending on the thickness of the fillets.
- Divide the rice into two bowls. Add the crispy hasselback salmon, keeping the skin attached. Top each serving with the prepared salad, sesame seeds, cilantro, and the spicy creamy sauce. Serve while hot and enjoy!
Notes
- Marinate salmon in spice mixture and refrigerate for 30 minutes before air frying for enhanced flavor.
- Adjust spiciness of creamy sauce by adding more or less sriracha to suit your taste.
- Ensure crispy skin by drying salmon with paper towel before coating with oil; finish with a squeeze of fresh lime juice for added flair.
