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Air Fryer Spicy Hasselback Salmon

A salmon fillet scored Hasselback-style so a smoky chili rub reaches deep, air fried and finished with honey and lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1.5 lb salmon fillet skin-on, in one piece
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground cumin
  • 3/4 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • lemon juice and chopped cilantro or parsley to finish

Equipment

  • Air fryer
  • Sharp knife
  • Small bowl
  • Paper towels

Method
 

  1. Pat the fillet dry. Make shallow crosswise slits about 3/4 inch apart, cutting most of the way down but not through the skin.
  2. Mix the smoked paprika, chili powder, garlic powder, onion powder, cumin, and salt. Rub the fillet with oil, then work the spice mix over the top and into the slits.
  3. Preheat the air fryer to 400°F (205°C).
  4. Cook skin-side down 10 to 14 minutes, depending on thickness.
  5. Drizzle with honey, cook 1 to 2 minutes more, then finish with lemon juice and herbs.

Notes

Don't cut through the skin: it holds the fillet together and keeps the juices in.
Honey last: add it near the end so it glazes rather than burns.