Air Fryer Hasselback Salmon

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!

Print Recipe

Air Fryer Hasselback Salmon

Master the art of Blackened Hasselback Salmon for a show-stopping meal! This technique allows flavors to penetrate deeply, resulting in perfectly cooked salmon with delicious crisp edges. Ideal for an impressive dinner.

Author: chefjar

Prep Time15 minutes mins

Cook Time10 minutes mins

Servings: 4

Calories: 649kcal

Ingredients

Spicy Creamy Sauce

• ½ cup kewpie mayonnaise or regular mayonnaise
• 2 tablespoons low sodium soy sauce
• 2 teaspoons sriracha
• 1 ½ 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
• ½ cup English cucumber diced
• ¼ 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

Equipment

• Instant Vortex Air Fryer

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

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!

Nutrition

Calories: 649kcal | Carbohydrates: 17g | Protein: 38g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1127mg | Fiber: 8g | Sugar: 4g

Course: Salmon recipes

Cuisine: American

Keyword: blackened hasselback salmon, hasselback salmon

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