This air fryer spicy hasselback salmon is a fun twist on a sushi roll and it’s perfect any night of the week.

The 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.

Air Fryer Spicy Hasselback Salmon – Healthyish Foods

Ingredients Needed for Spicy Hasselback Salmon

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.

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 until well combined and set aside.

Salad – Combine finely diced English cucumber, finely diced jalapeno, and finely diced avocado in a small bowl. Add the juice from half of a lime, salt and black pepper. Gently toss and set aside.

Air Fryer Spicy Hasselback Salmon – Healthyish Foods

How to Make Spicy Hasselback Salmon

Make the Sauce

Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until well combined and set aside.

Make the Salad

Combine finely diced English cucumber, finely diced jalapeno, and finely diced avocado in a small bowl. Add the juice from half of a lime, salt and 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.

Place two 6-ounce salmon filets on a plate. 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.

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 Fryer Spicy Hasselback Salmon – Healthyish Foods

Air Fry the Salmon

Spray the air fryer basket with olive oil cooking spray. Add the salmon to the basket. I placed it on its side so each piece would get crispy. Air fry for 5-6 minutes at 400 degrees. This will give you a medium plus temperature on the salmon.

Remove the salmon. If you do not place it on its side, cooking time might vary.

Assemble the Dish

Grab two bowls, add rice to the bottom of 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!

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Air Fryer Spicy Hasselback Salmon – Healthyish Foods

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 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.
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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 salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne

Spicy Creamy Sauce

  • ¼ cup kewpie mayonnaise
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha
  • 2 teaspoons maple syrup

Salad

  • ½ cup English cucumber, finely diced
  • ¼ cup jalapeno, finely diced
  • 1 small avocado, finely diced
  • 1 tablespoon lime juice, fresh squeezed
  • pinch salt, to taste
  • pinch black pepper, to taste

Rice / Garnishes

  • 1 cup rice, cooked
  • 1 teaspoon sesame seeds, divided
  • 1 tablespoon cilantro, freshly chopped and divided

Equipment

  • 1 air fryer
  • 3 mixing bowls sauce, salad, blackening spice

Instructions 

How to Make Spicy Hasselback Salmon

    Make the Sauce

    • Combine kewpie mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until well combined and set aside.

    Make the Salad

    • Combine finely diced English cucumber, finely diced jalapeno, and finely diced avocado in a small bowl. Add the juice from half of a lime, salt and 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.
    • Place two 6-ounce salmon filets on a plate. 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.
    • 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 olive oil cooking spray. Add the salmon to the basket. I placed it on its side so each piece would get crispy. Air fry for 5-6 minutes at 400 degrees. This will give you a medium plus temperature on the salmon.
    • Remove the salmon. If you do not place it on its side, cooking time might vary.

    Assemble the Dish

    • Grab two bowls, add rice to the bottom of 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!

    Video

    Nutrition

    Serving: 1bowl – this includes the salmon, half of the sauce, half of the salad, sesame seeds and cilantro, Calories: 758kcal, Carbohydrates: 18g, Protein: 37g, Fat: 61g, Saturated Fat: 9g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 28g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 1304mg, Potassium: 1493mg, Fiber: 8g, Sugar: 6g, Vitamin A: 558IU, Vitamin C: 33mg, Calcium: 72mg, Iron: 3mg