Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　Inspired by the flavors of South Asia, air-fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots. They’re accompanied by warm rice and a crunchy cucumber salad dressed with lime juice to make a simple and refreshing meal. An air fryer with a deep basket, like the Instant Air Fryer, will allow you to comfortably fit the two salmon fillets called for in this recipe, but you may be able to double the recipe for a larger toaster oven-style air fryer like the Smart Oven from Breville. Avoid squeezing in too many fillets in either case; there should be enough space to allow for efficient air circulation to help the fish cook well.

　　

Ingredients

2 servings

　　3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods)

　　2 Tbsp. light brown sugar

　　2 tsp. extra-virgin olive oil

　　1 tsp. crushed red pepper flakes

　　1 tsp. fish sauce

　　2 6-oz. skin-on salmon fillets (about 1½" thick)

　　Kosher salt, freshly ground pepper

　　1 medium English hothouse cucumber, halved lengthwise, thinly sliced

　　¼ cup coarsely chopped cilantro

　　2 Tbsp. fresh lime juice

　　½ tsp. granulated sugar

　　Steamed jasmine or basmati rice (for serving)

　　2 Tbsp. store-bought fried shallots or onions

　　

Step 1

Whisk 3 Tbsp. pourable tamarind concentrate, 2 Tbsp. light brown sugar, 2 tsp. extra-virgin olive oil, 1 tsp. crushed red pepper flakes, and 1 tsp. fish sauce in a small bowl to combine.

　　

Step 2

Heat air fryer to 400°. Season two 6-oz. skin-on salmon fillets (about 1½" thick) on both sides with kosher salt and freshly ground pepper and place on a small baking sheet. Drizzle half of tamarind glaze (about 3 Tbsp.) over fillets and turn to coat. Let sit 10 minutes to marinate.

　　

Step 3

Transfer fillets to air fryer and arrange skin side down. Roast 4 minutes. Brush fillets with remaining tamarind glaze and roast until opaque on the outside but still translucent in the center (keep an eye on the fish so the exterior doesn’t burn), about 5 minutes (roast 2–4 minutes longer if your fillets are thicker than 1½"). Transfer to a plate.

　　

Step 4

Meanwhile, toss 1 medium English hothouse cucumber, halved lengthwise, thinly sliced, and a big pinch of salt in a medium bowl to combine. Massage cucumbers gently with your hands to expel some of their liquid. Let sit 10 minutes.

　　

Step 5

Drain excess liquid from cucumbers and add ¼ cup coarsely chopped cilantro, 2 Tbsp. fresh lime juice, and ½ tsp. granulated sugar. Toss to combine; season salad with pepper.

　　

Step 6

Serve salmon over steamed jasmine or basmati rice, topped with 2 Tbsp. store-bought fried shallots or onions, with salad alongside.

　　Cooks' Note

　　Don't have an air fryer? Click through for more salmon recipes →