Ingredients
Scale
- 4 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 large cucumber, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the air fryer to 400°F (200°C). Pat salmon fillets dry and brush both sides with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
- Place seasoned fillets in the air fryer basket in a single layer. Cook for 10-12 minutes until flaky and an internal temperature of 145°F (63°C) is reached.
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice; whisk until smooth.
- In another bowl, combine sliced cucumber, cherry tomatoes, red onion, cilantro; drizzle with olive oil and season with salt and pepper; toss gently.
- Serve salmon drizzled with bang bang sauce alongside cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 salmon fillet with salad (approx. 150g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg