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Air Fryer Salmon with Mango Salsa

Hot salmon topped with cool mango, lime and cilantro salsa.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 cup ripe mango peeled and diced
  • 2 tablespoons red onion finely diced
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro chopped

Method
 

  1. Preheat the air fryer to 400°F for about 3 minutes, or follow its preheating instructions. Pat the thawed salmon dry with paper towels.
  2. Season the salmon with oil, salt and pepper. Place skin-side down in the basket.
  3. Cook for 8–10 minutes, checking at 7 minutes, until the thickest part reaches 145°F and flakes easily. Add 1–2 minutes if necessary; do not rely on color alone.
  4. While the fish cooks, gently toss the mango, red onion, lime juice and cilantro in a clean bowl.
  5. Serve the warm salmon topped with the fresh salsa.

Notes

Equipment: air fryer with room for two fillets, instant-read thermometer.
Serving size: one 6-ounce salmon fillet with half the toppings.
Times assume two 6-ounce fillets in one layer with space between them. If they do not fit, cook in batches and allow extra time. Thickness and air-fryer models affect cooking time; use a thermometer.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.
Keep salsa refrigerated until serving and use within 1–2 days for best texture. Store it separately from cooked salmon.