Name: Parmesan Crusted Salmon with Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: For the Parmesan Crusted Salmon:; 4 salmon fillets; 1½ cups panko breadcrumbs; ½ cup freshly grated Parmesan cheese; 2 large eggs, whisked; 1 cup all-purpose flour; 2 tablespoons chili powder; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons sea salt; 1 teaspoon ground black pepper; For the Mango Salsa:; 1 small fresh mango, diced; ½ cup grape tomatoes, halved; ¼ cup red onion, diced; 1 jalapeño, seeded and chopped; ½ cup fresh cilantro, chopped; Juice of half a lemon or lime; ½ teaspoon salt

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This Parmesan Crusted Salmon with Mango Salsa is a vibrant, flavorful dish that brings restaurant-quality elegance to your dinner table in just 25 minutes. With a crisp, golden crust and a juicy, tender interior, the salmon is perfectly complemented by a sweet and tangy mango salsa. It’s a balanced, colorful meal that feels fresh, light, and satisfying—ideal for weeknights or special occasions.

Why You’ll Love This Recipe

This recipe combines texture and flavor in the best way. The crispy panko-Parmesan crust adds a satisfying crunch to the flaky salmon, while the mango salsa offers a refreshing burst of sweetness and spice. It’s easy to prepare in the air fryer for a mess-free, healthier alternative to pan-frying. The dish is gluten-adaptable, customizable, and full of bright, fresh ingredients. Plus, the mango salsa can double as a topping for tacos or a dip with chips!

Parmesan Crusted Salmon with Mango Salsa

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Parmesan Crusted Salmon:

4 salmon fillets
1½ cups panko breadcrumbs
½ cup freshly grated Parmesan cheese
2 large eggs, whisked
1 cup all-purpose flour
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon ground black pepper

For the Mango Salsa:

1 small fresh mango, diced
½ cup grape tomatoes, halved
¼ cup red onion, diced
1 jalapeño, seeded and chopped
½ cup fresh cilantro, chopped
Juice of half a lemon or lime
½ teaspoon salt

directions

Preheat & Prepare Breading Station:
Preheat the air fryer to 400°F (200°C).
In a shallow dish, combine panko breadcrumbs, grated Parmesan, chili powder, paprika, garlic powder, sea salt, and black pepper.
Set up three separate shallow bowls: one with flour, one with whisked eggs, and one with the panko-Parmesan mixture.
Bread the Salmon:
Pat salmon fillets dry. Dip each fillet first in the flour, shaking off any excess, then into the whisked eggs, and finally coat in the panko-Parmesan mixture.
Press the coating gently onto the fish to help it adhere well.
Cook the Salmon:
Place the coated salmon fillets in the air fryer basket, making sure they’re not overcrowded.
Cook for 8–10 minutes, or until the crust is golden brown and the salmon flakes easily with a fork. Cooking time may vary based on fillet thickness.
Make the Mango Salsa:
While the salmon cooks, combine diced mango, halved tomatoes, red onion, jalapeño, chopped cilantro, lemon or lime juice, and salt in a mixing bowl.
Stir well and set aside.
Serve:
Plate the salmon and spoon fresh mango salsa over the top. Serve immediately with your favorite sides.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: ~10 minutes
Total Time: ~25 minutes

Variations

Oven Method: If you don’t have an air fryer, bake the salmon at 425°F (220°C) for 12–15 minutes until golden and cooked through.
Spicy Salsa: Add extra jalapeño or a pinch of cayenne pepper to the salsa for more heat.
Tropical Twist: Add diced pineapple or avocado to the mango salsa for a sweeter or creamier version.
Gluten-Free: Use gluten-free breadcrumbs and flour alternatives to make this recipe fully gluten-free.
Lighter Crust: Skip the flour and just dip in egg and panko-Parmesan for a thinner coating.

storage/reheating

Storage: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Mango salsa is best fresh but can be stored separately for up to 2 days.

Reheating: Reheat salmon in the air fryer or oven at 350°F until warmed through. Avoid microwaving to preserve the crispy crust.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before breading.

Can I make this without an air fryer?

Absolutely—bake or pan-fry the salmon for similar results.

What type of mango works best?

Use ripe but firm mangoes to avoid mushiness in the salsa.

Can I prep the salsa in advance?

Yes, it can be made a few hours ahead and kept chilled for maximum freshness.

What sides go well with this dish?

Try jasmine rice, quinoa, roasted vegetables, or a simple green salad.

How do I know when the salmon is cooked?

It should flake easily with a fork and have an internal temperature of 130–135°F.

Is Parmesan necessary?

It adds flavor and crispness, but you can use a dairy-free alternative or skip it for a lighter version.

Can I use regular breadcrumbs?

Panko gives the best crunch, but regular breadcrumbs will work in a pinch.

Can I make this with other fish?

Yes, white fish like cod or tilapia also works well with this breading and salsa combo.

How do I make the crust stick better?

Press the coating firmly onto the fillets and ensure the fish is dry before breading.

Conclusion

Parmesan Crusted Salmon with Mango Salsa is a fast and flavorful meal that feels gourmet without the fuss. With its crispy crust, flaky salmon, and refreshing fruit salsa, this dish is sure to impress any night of the week. Easy to prepare, full of texture and color, and naturally packed with nutrients—it’s a new go-to for healthy dinners with big flavor.