Why I Love This Recipe

There are some dinners that feel fancy enough for a date night but are secretly easy enough to make on a Tuesday, and this is one of them. The salmon gets perfectly crisp on the outside while staying buttery and flaky in the center, and the fresh avocado cucumber salsa keeps everything light and vibrant. Every bite is packed with fresh herbs, bright citrus, and plenty of texture, making it one of my favorite ways to enjoy salmon year-round.

Enjoying The Leftovers

The salmon makes an incredible lunch the next day. Flake it over a salad, build another rice bowl, or tuck it into lettuce wraps with the leftover salsa for an easy, protein-packed meal. The salsa is best enjoyed fresh, so I like to add it just before serving.

Storing

Store the cooked salmon, rice, and avocado cucumber salsa in separate airtight containers in the refrigerator for up to 3 days. Since avocado naturally browns over time, the salsa is best within the first day or two.

Reheating

Warm the salmon and rice gently in the microwave or in a skillet until heated through. Top with the chilled avocado cucumber salsa just before serving, then finish with an extra squeeze of fresh lemon or lime for the brightest flavor.

Crispy salmon in an air fryer.
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Crispy Salmon with Avocado Cucumber Salsa

Golden, crispy salmon paired with a fresh avocado cucumber salsa makes this a dinner that's both light and incredibly satisfying. Whether you're serving it over rice or enjoying it on its own, this easy salmon recipe is packed with bright flavors, healthy ingredients, and enough protein to keep you full long after dinner.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

For the salmon
  • 4, 6 oz pieces of salmon, cubed
  • 2 tbsp mayo
  • 3 tbsp Japanese BBQ sauce, coconut aminos
  • 2 cloves garlic, minced or sprinkle of garlic powder
  • 1-2 tbsp sriracha
For the avocado cucumber salsa
  • 3 small Persian cucumbers, diced
  • 3 jalapenos, seeds removed & diced
  • 3 avocados, diced
  • 3 green onions, diced
  • 1/2 red onions, diced
  • Juice of 1 lime
  • Sprinkle of salt to taste
For the bowl
  • 1 cup cooked rice
Toppings
  • Sesame seeds
  • Sriracha mayo
US – M

Instructions

  • Place the cubed salmon in a large bowl.
  • In a small bowl, mix the mayo, Japanese BBQ sauce, minced garlic, and sriracha.
  • Pour the mixture over the salmon and stir until it is well coated. Let this marinate for about 10 minutes before you start cooking.
  • To make the salsa, dice up all the salsa ingredients and add to a large bowl. Squeeze the lime juice on top and add some salt. Mix well and taste. Add more salt & lime juice if needed. Place in the fridge until the salmon is ready!
  • Once the salmon has sat in the marinade for around 10 minutes, add to the air fryer basket and air fry at 380 for around 10-11 minutes, flipping halfway through, until fully cooked and nice and crispy! The cooking time will greatly depend on how thick the salmon is, so keep an eye on it!
  • Once the salmon is done it's time to assemble. To a bowl add some rice, the salmon, and the avocado cucumber salsa. Top with some sriracha mayo (equal parts mayo and sriracha) and some sesame seeds. Enjoy!

Equipment

air fryer
measuring cups
mixing bowls
cutting board

Nutrition Per Serving

Calories: 427kcal | Carbohydrates: 30g | Protein: 13g | Fat: 30g | Fiber: 11g