This post may contain affiliate links. Please read our disclosure policy.
This Air Fryer Hasselback Salmon is a delicious twist on sushi. The blackened salmon is crispy and flavorful, topped with a refreshing avocado, cucumber, and jalapeno salsa. Finished with a creamy and spicy sauce, this dish is perfect for any night of the week.
Blackened Hasselback Salmon
Hasselbacking is a cooking technique that involves making several deep cuts in a food item, usually potatoes, without slicing all the way through. This allows flavors to penetrate deeply and makes a crispier texture.
In this recipe, we use the Hasselback technique for salmon. The salmon fillets are sliced into 1-inch thick cuts, making sure not to cut through the skin. This allows the seasoning and blackening spices to infuse deeply into the fish.
Ingredient Notes
- Salmon Fillets: Opt for fresh, high-quality salmon for the best taste.
- Kewpie Mayonnaise: Adds a slightly sweet and umami-rich flavor. If unavailable, regular mayonnaise can be used as a substitute.
- Sriracha: Adjust the amount to match your spice preference.
- Ripe Avocados: Select avocados that are slightly soft to the touch.
- English Cucumber: Dice it small for a balanced texture.
- Seasonings and spices: The blend of dried oregano, smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne pepper (or chili powder) enhance the natural taste of the fish with a balance of herbal, smoky, savory, and spicy notes. Adjust the cayenne or chili powder to control the heat level to your preference.
- Cooked Rice: Use your preferred type of rice.
- Black Sesame Seeds( Optional): Sprinkle on top of the finished dish for a nice touch.
How to Make Air Fryer Hasselback Salmon
Mix kewpie mayonnaise, sriracha, soy sauce, and honey. Cover and refrigerate until ready to use.
Remove pin bones, slice salmon into 1-inch slices (without cutting through skin).
Mix spices in a small bowl. Pat dry, brush with oil, and season.
Add salmon, place on side, air fry at 400°F for 7-9 minutes.
Combine avocado, cucumber, cilantro, jalapeno, lime juice, olive oil, salt, and pepper in a bowl. Set aside.
Divide rice into four bowls. Add crispy hasselback salmon, top with salsa, sprinkle sesame seeds(if using), and drizzle with spicy sauce.
Storage and Reheating
- To store, place the cooled salmon in an airtight container and refrigerate for up to 3 days.
- To reheat, preheat your air fryer to 375°F. Place the salmon in the air fryer basket and heat for 3-4 minutes until warmed through and crispy. Alternatively, you can reheat it in the oven at 350°F for 10-15 minutes. Enjoy your delicious salmon leftovers!
Need tips on storing or reheating salmon? Our comprehensive salmon guide has you covered.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Air Fryer Hasselback Salmon
Equipment
Ingredients
Spicy Creamy Sauce
- ½ cup kewpie mayonnaise or regular mayonnaise
- 2 tablespoons low sodium soy sauce
- 2 teaspoons sriracha
- 1 1/2 tablespoons honey
Salmon
- 4 6-ounces each salmon fillets, skin on
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper or chili powder
- 2 tablespoons vegetable oil
Avocado Salsa
- 2 ripe avocados, diced
- 1/2 cup English cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno, finely diced and deseeded (optional, for extra heat)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Serving
- 2 cups cooked rice
- 1 teaspoon black sesame seeds, optional
Instructions
- Make the Sauce: Combine kewpie mayonnaise, sriracha, soy sauce, and honey. Mix well, cover, and refrigerate until ready to use.
- Prep and Cook the Salmon: Remove any pin bones and slice the salmon into 1-inch-thick slices to make the hasselback effect, without cutting through the skin.
- In a small bowl, mix all the spices together.
- Pat dry with a paper towel and brush with vegetable oil.
- Season the fillets with the spice mixture.
- Spray the air fryer basket with cooking oil spray.
- Add the salmon to the basket, placing it on its side for crispiness.
- Air fry for 7-9 minutes at 400°F, depending on the thickness of the salmon. Please note, time may vary between air fryers.
- Make the Avocado Salsa (While Salmon is Cooking): Combine diced avocado, diced English cucumber, chopped fresh cilantro, jalapeno, lime juice, olive oil, salt and pepper in a small bowl. Keep aside.
- Assemble the Dish: Divide the rice between four bowls.
- Add the crispy hasselback salmon to each bowl, keeping the skin on.
- Top with the salsa, sprinkle with sesame seeds, and drizzle with spicy creamy sauce.
- Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Wow, this salmon was perfectly cooked and so flavorful! The hasselback style allowed the seasoning to seep into every bite. The air fryer made it super quick and easy!
Thank you, Brian! I’m thrilled you liked the recipe. The air fryer is such a game-changer for salmon.