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Introduction
The marriage of salmon and tropical fruit has roots in Pacific Rim cuisine, where seafood and exotic fruits have been paired for generations. This modern preparation uses the innovative air fryer technology to achieve what traditional pan-searing does, but with significantly less oil. The mango salsa draws inspiration from Mexican coastal regions, where fresh fruit salsas are commonly paired with grilled seafood. This dish has become increasingly popular in health-conscious circles, as it combines the heart-healthy benefits of salmon with the vitamin-rich freshness of tropical fruit, making it a perfect example of how healthy eating can be both nutritious and indulgent.
Ingredients
• 2 6-ounce skin-on salmon fillets, about 1-inch thick
• 2 large ripe mangoes, peeled and diced into 1/4-inch cubes
• 1/2 medium red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 2 medium limes, juiced (about 4 tablespoons)
• 1 jalapeño pepper, seeded and finely minced
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
Step 1:
Pat salmon fillets dry with paper towels and place on a plate. Drizzle 1 tablespoon olive oil over fillets and season with 1/2 teaspoon salt, black pepper, garlic powder, and paprika.
Step 2:
In a medium bowl, combine diced mango, red onion, cilantro, jalapeño, remaining 1 tablespoon olive oil, lime juice, and remaining 1/2 teaspoon salt. Mix well and refrigerate while cooking salmon.
Step 3:
Preheat air fryer to 400°F (200°C) for 3 minutes.
Step 4:
Place seasoned salmon fillets skin-side down in the air fryer basket, ensuring they don't overlap.
Step 5:
Cook for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
Step 6:
Remove salmon from air fryer and let rest for 2 minutes. Top with prepared mango salsa and serve immediately.
Q: Can I make this recipe without an air fryer?
A: Yes, you can bake the salmon in a conventional oven at 400°F for 12-15 minutes.
Q: How do I know when the salmon is done?
A: Salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
Q: Can I make the mango salsa ahead of time?
A: Yes, but for best results prepare no more than 4 hours ahead and keep refrigerated.
• Choose fresh, bright-colored mangoes that yield slightly to pressure for optimal ripeness.
• Wild-caught salmon is preferred for best flavor and nutrition.
• Frozen salmon can be used if thawed completely and patted dry.
• Substitute parsley for cilantro if desired.
• For less heat, remove jalapeño seeds and membranes.
• Recipe is gluten-free and dairy-free.
• Mango can be substituted with pineapple or peach in season.
Serve salmon fillets on warmed plates, topped generously with mango salsa. Garnish with additional cilantro if desired.
Store cooked salmon and mango salsa separately in airtight containers. Salmon will keep for up to 2 days, salsa for up to 24 hours in the refrigerator.
Prepare mango salsa while air fryer preheats to maximize efficiency. Allow salmon to come to room temperature 15 minutes before cooking for even cooking.
- Don't overcrowd the air fryer basket to ensure proper air circulation
- Avoid moving the salmon during cooking to prevent it from breaking apart
- Test for doneness by gently pressing the salmon - it should be firm but still spring back
For a tropical twist, add diced avocado to the salsa, or substitute pineapple for mango. For spicier version, add additional jalapeño or a dash of cayenne pepper.
Serve with a crisp Sauvignon Blanc or cold Pinot Grigio. Pairs well with coconut rice or quinoa as a side dish.
Best made in summer when mangoes are at peak ripeness, but can be made year-round with good quality frozen mango.
Contains fish (salmon). May contain traces of capsaicin from jalapeño. Free from dairy, gluten, nuts, eggs, and soy.
