Description
This easy Parmesan Crusted Salmon with Mango Salsa is a restaurant-worthy dish that combines a crispy, flavorful crust with a bright, fresh fruit salsa. Quick to make and bursting with texture and taste.
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
Instructions
- Preheat & Prep Breading: Preheat air fryer to 400°F (200°C). In a shallow dish, mix panko, Parmesan, chili powder, paprika, garlic powder, sea salt, and pepper. Set up a breading station: one dish with flour, one with whisked eggs, one with the panko‑Parmesan mix.
- Bread the Salmon: Dip each fillet in flour, shake off excess, then in egg, then in panko‑Parmesan mixture, pressing gently to coat. Repeat for all fillets.
- Cook Salmon: Place coated fillets in the air fryer basket without overcrowding. Cook for 8–10 minutes, or until the crust is golden and salmon flakes easily (timing depends on thickness).
- Make Mango Salsa: While salmon cooks, combine mango, tomatoes, red onion, jalapeño, cilantro, lemon or lime juice, and salt in a bowl. Mix well.
- Serve: Remove salmon, top with mango salsa, and serve immediately.
Notes
- For extra crispiness, spray salmon lightly with oil before air frying.
- Use ripe but firm mango for best texture in salsa.
- Substitute lemon juice with lime juice for a tangier flavor.
- This recipe can also be baked in the oven at 400°F for 12–15 minutes.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 460 kcal
- Sugar: 5g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 115mg
