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This spicy air fryer salmon brings restaurant-quality Asian fusion right to your kitchen. The combination of creamy Japanese mayo and spicy Sriracha creates a rich, flavorful crust while the air fryer ensures perfectly cooked fish every time.
Testing this recipe transformed my weeknight dinner routine. The spicy mayo not only adds flavor but also helps seal in moisture, creating restaurant-worthy results.
Essential Ingredients & Selection Tips
- Salmon Fillets: Choose center-cut pieces of equal thickness
- Kewpie Mayo: Its umami flavor is key; regular mayo lacks depth
- Fresh Sriracha: Check expiration date for optimal heat
- Toasted Sesame Oil: Dark amber color indicates proper toasting
- Quality Sea Salt: Flaky salt adds perfect finishing texture
Detailed Step-by-Step Instructions
- Step 1: Perfect Sauce Creation
- Mix Kewpie mayo until smooth first. Add Sriracha gradually, tasting between additions. Drizzle in sesame oil while whisking. Season with salt only after tasting. Reserve some sauce for serving.
- Step 2: Salmon Preparation
- Pat fillets completely dry with paper towels. Check for pin bones and remove. Let rest at room temperature 10 minutes. Cut into even portions if needed. Score skin if using skin-on fillets.
- Step 3: Air Fryer Mastery
- Preheat to 400°F for full 3 minutes. Place fillets skin-side down. Avoid overcrowding the basket. Check temperature at 8 minutes. Let rest in basket 2 minutes after cooking.
- Step 4: Finishing Touches
- Remove carefully to maintain crust. Add extra sauce while hot. Garnish with sesame seeds. Drizzle with extra sriracha if desired. Let rest before serving.
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The key to this recipe is layering flavors. The spicy mayo creates a protective barrier that keeps the salmon moist while developing a golden crust.
Temperature Success
Getting the internal temperature right makes all the difference. For medium-rare, remove at 120°F - it'll continue cooking to perfect 125°F while resting.
Sauce Variations
Experiment with adding gochujang for deeper heat, yuzu kosho for citrus notes, or wasabi for Japanese flair. Each variation creates a unique flavor profile while maintaining the creamy-spicy balance.
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After countless iterations, this spicy salmon has become my go-to for impressive yet effortless dinners. The combination of creamy sauce and precise cooking creates restaurant-quality results every time.
Frequently Asked Questions
- → What's special about Kewpie mayo?
- Kewpie mayo is Japanese-style mayonnaise that's richer and more flavorful than regular mayo due to using egg yolks only and rice vinegar.
- → Can I use regular mayonnaise?
- Yes, though the flavor will be slightly different. Regular mayo works fine but won't have the same umami richness as Kewpie.
- → Should I leave the skin on?
- Either works, but skin-on helps keep the salmon moist. The skin will also get slightly crispy in the air fryer.
- → How do I know when the salmon is done?
- Salmon should flake easily with a fork. For optimal moisture, cook to 130°F internal temperature, though 145°F is considered food-safe.
- → Can I adjust the spice level?
- Yes, simply add more or less sriracha to taste. Start with less and add more after tasting the sauce.