Air Fryer Spicy Hasselback Salmon
This Air Fryer Spicy Hasselback Salmon is a fun twist on a sushi roll and it’s perfect any night of the week. The blackened salmon is air fried to crispy perfection, then topped with a fresh cucumber, jalapeno, avocado salad. Dusted with sesame seeds, fresh cilantro and the BEST spicy creamy sauce, your entire family will LOVE this recipe.
Option to serve this dish over a bed of rice for a heartier meal or you can enjoy it as is. Either way, this recipe is so delicious. If you love salmon try my Four Ingredient Salmon Burgers or my Pan Seared Salmon with Creamy Spinach.
Why You’ll Love This Recipe
- Fun to eat. This hasselback style salmon is a fun way to enjoy air fryer salmon!
- Easy to make. This recipe is easy to make. The air fryer cooks the salmon perfectly every single time!
- Loaded with flavor. The hasselback style salmon is seasoned with my famous blackening spice, topped with a fresh avocado cucumber salad and finished with spicy creamy sauce. It’s perfect.
Recipe Ingredients
- Salmon – You’ll need two, 6-ounce salmon filets for this recipe. Be sure to remove any pin bones and leave the skin on. Slice the salmon into 1-inch-thick slices to create the hasselback effect. Be careful not to cut through the skin. Pat the salmon dry with a paper towel then drizzle it with avocado oil. Rub the oil in well then add the blackening spice. Make sure the salmon is well coated in the rub.
- Avocado Oil – You’ll need two tablespoons of avocado oil for this recipe. Make sure the hasselback salmon is well coated in the oil before adding the blackening spice.
- Blackening Rub – Combine dried oregano, paprika, garlic powder, black pepper, salt, onion powder and cayenne in a small mixing bowl. Set aside.
- Spicy Creamy Sauce – Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix well, cover and refrigerate until ready to use.
- Salad – Combine diced English cucumber, finely diced jalapeno, and diced avocado in a small bowl. Add the juice from half of a lime, pinch of kosher salt and a few turns of cracked black pepper. Gently toss and set aside.
Variations
Swap the protein. Not a fan of salmon? Try chicken instead.
Not a fan of cilantro. Swap the cilantro for parsley or chives instead.
How to Make Spicy Hasselback Salmon
Make the Sauce
- Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix well, cover and refrigerate until ready to use.
Combine the Salad
- Combine diced English cucumber, finely diced jalapeno, and diced avocado in a small bowl. Add the juice from half of a lime, pinch of kosher salt and a few turns of cracked black pepper. Gently toss and set aside.
Cook the Rice
- Boil rice according to the package. You’ll want a ½ cup of cooked rice per person.
Prepare the Salmon
- You’ll need two, 6-ounce salmon filets for this recipe. Be sure to remove any pin bones and leave the skin on. Slice the salmon into 1-inch-thick slices to create the hasselback effect. Be careful not to cut through the skin. Pat the salmon dry with a paper towel then drizzle it with avocado oil. Rub the oil in well then add the blackening spice. Make sure the salmon is well coated in the rub.
Air Fry the Salmon
- Spray the air fryer basket with avocado oil cooking spray. Add the salmon to the basket. Place the salmon it on its side so each piece can get crispy. Air fry for 5-6 minutes at 400 degrees. This will give you a medium-plus temperature. Remove the salmon from the basket.
- If you do not place it on its side, cooking time might vary. Cooking time may also vary based on the thickness of the salmon.
Assemble the Dish
- Grab two bowls, add rice to each bowl. Add the crispy hasselback salmon to each bowl with the skin on. Top each piece with salad, sesame seeds, cilantro and spicy creamy sauce. Serve hot and enjoy!
How to Store Spicy Hasselback Salmon
- Store any leftover salmon in an airtight container in the refrigerator for up to three days. Reheat in the microwave. Store extra spicy sauce in a separate airtight container in the refrigerator for up to four days.
Frequently Asked Questions
Yes! Add the salmon to a baking tray lined with parchment paper. Cook at 400 degrees for 10-15 minutes based on the thickness and preferred doneness of the salmon.
You can prep certain components ahead of time. Option to make the spicy creamy sauce ahead of time. You can also dice the vegetables and herbs ahead of time. If you dice the avocado early it will brown.
Scottish or Atlantic salmon works best for this recipe. The thicker cuts or center cuts of salmon are easier to slice into the hasselback style.
Removing the moisture on the surface of the salmon and its skin, allows the salmon to get a nice crispy sear on the outside.
No, you have to have the skin on for two reasons. One, it helps lock in the moisture when air frying. And two, it allows the hasselback pieces to stay intact during air frying. Option to remove the skin once the cooked salmon is plated.
I love my COSORI 4qt air fryer. I’ve had it for years and it works perfectly. However, it has a smaller basket. So, if you have a larger family you may want a larger air fryer with a larger basket.
Other Salmon Recipes to Consider Trying
Air Fryer Spicy Hasselback Salmon
Equipment
- 1 air fryer
- 3 mixing bowls sauce, salad, blackening spice
Ingredients
Salmon
- 12 ounces salmon, skin on, two 6-ounce fillets
- 2 tablespoons avocado oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
Spicy Creamy Sauce
- ¼ cup kewpie mayonnaise
- 1 tablespoon sriracha
- 1.5 teaspoons low sodium soy sauce
- 1-2 teaspoons maple syrup
Salad
- ½ cup English cucumber, diced small
- 2 tablespoons jalapeno, finely diced
- 1 small avocado, diced small
- 1 tablespoon lime juice, fresh squeezed
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Rice / Garnishes
- 1 cup rice, cooked
- ½ teaspoon sesame seeds, divided
- 1 tablespoon cilantro, freshly chopped and divided
Instructions
How to Make Spicy Hasselback Salmon
Make the Sauce
- Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix well, cover and refrigerate until ready to use.
Make the Salad
- Combine diced English cucumber, finely diced jalapeno, and diced avocado in a small bowl. Add the juice from half of a lime, pinch of kosher salt and a few turns of cracked black pepper. Gently toss and set aside.
Make the Rice
- Boil rice according to the package. You’ll want a ½ cup of cooked rice per person.
Prepare the Salmon
- Preheat the air fryer to 400 degrees. Remove any pin bones and leave the skin on your salmon. Slice the salmon into 1-inch-thick slices to create the hasselback effect. Be careful not to cut through the skin. Pat the salmon dry with a paper towel then drizzle it with avocado oil. Rub the oil in well then add the blackening spice. Make sure the salmon is well coated in the rub.
Air Fry the Salmon
- Spray the air fryer basket with avocado oil cooking spray. Add the salmon to the basket. Place the salmon it on its side so each piece can get crispy. Air fry for 5-6 minutes at 400 degrees. This will give you a medium-plus temperature. Remove the salmon from the basket. If you do not place it on its side, cooking time might vary. Cooking time may also vary based on the thickness of the salmon.
Assemble the Dish
- Grab two bowls, add rice to each bowl. Add the crispy hasselback salmon to each bowl with the skin on. Top each piece with salad, sesame seeds, cilantro and spicy creamy sauce. Serve hot and enjoy!
116 Comments on “Air Fryer Spicy Hasselback Salmon”
The one recipe I always come back to and often crave. What a spectacular meal
Thank you, John!
This was DELICIOUS!!!! It came together quick and everyone raved about how good it was!! This will be put into our monthly rotation!! Thank you!!
I am so glad you enjoyed! Thanks, Lauren!