Air Fryer Hasselback Salmon

5 from 1 vote

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.

Prep Time15

Cook Time10

Course: Salmon recipes

Cuisine: American

Keyword: blackened hasselback salmon, hasselback salmon

Servings:

Author: chefjar

Equipment

Instant Vortex Air Fryer

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

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