Parmesan Crusted Salmon with Mango Salsa

Our Parmesan Crusted Salmon is baked to flaky perfection and topped with a mouthwatering mango salsa that adds a sweet and refreshing twist! This restaurant-quality dish is not only delicious but also super quick to make, perfect for those busy weeknights or special occasions like date nights and holidays.

Perfect Parmesan Crusted Salmon with Mango Salsa

Salmon is one of our favorite sources of protein because it’s loaded with nutrients and healthy fats. However, it’s not always the most affordable option out there. So, when we’re making it, it has to be good! 

Luckily, this air fryer parmesan salmon never disappoints. Topped with a refreshing mango salsa, it looks like it came from the kitchen of a five-star restaurant but comes together in minutes in the comfort of your own kitchen. 

As if that wasn’t good enough, it also: 

• Packs in loads of protein, nutrients, and fiber. 
• Makes enough to feed a crowd. 
• Requires minimal prep work, and clean up is quick thanks to the air fryer. 
• Pairs well with all your favorite sides. 

What You’ll Need to Make Parmesan Crusted Salmon with Mango Salsa 

The best combination of savory and refreshing flavors, this parmesan salmon and salsa comes together with simple pantry staples and flavorful produce. Here’s everything you’ll need: 

For the salmon 

• Salmon – Use any kind of salmon you like best. 
• Panko Breadcrumbs – A light, airy type of Japanese breadcrumb, these can be found in most local grocery stores. Or, you can make your own panko breadcrumbs instead. 
• Parmesan – Freshly grated Parmesan will have the best flavor. 
• Eggs – These help the breading stick to the fish. 
• Flour – Regular, all-purpose flour coats the salmon, providing a barrier for the fat from the eggs to cling to so they stick to the fish without sliding off. 
• Seasonings – Chili powder, paprika, garlic powder, salt, and pepper create a savory base with a kick of spice that pairs wonderfully with the fresh salsa. 

For the mango salsa

• Mango – Look for mangoes that are firm and give just slightly when squeezed. 
• Grape Tomatoes – These provide a sweeter flavor and a crisper texture than larger varieties. 
• Red Onion – Included for extra crunch and a tangy taste. 
• Jalapeño – Use more or less to suit your heat preferences. Just make sure to remove the seeds first! 
• Cilantro – This adds a bright, peppery flavor. 
• Citrus Juice – Lemon or lime juice works well to enhance the taste of the rest of the ingredients. 
• Salt – Just a small amount is used to bring out the natural flavor of the ingredients. 

How to Create Crispy Parmesan Salmon in the Air Fryer

Although there are two components to this recipe, you can prepare the salsa while the salmon cooks and make the whole process super quick! 

1. Create the Parmesan Breading. In a shallow bowl, combine the ingredients for the panko coating, whisking to combine. 
2. Bread the Salmon. Set up a dredging station, filling one bowl with flour, a second with whisked eggs, and a third with the panko parmesan mixture. Dip a filet into the flour, shaking off any excess. Then, dunk it in the egg wash followed by the panko, coating it completely. Repeat until all of the fish filets have been breaded. 
3. Cook. Arrange the salmon evenly in the air fryer basket, leaving space between each piece. Air fry until the salmon is flaky and the crust is golden brown and crispy. 
4. Prepare the Mango Salsa. While the salmon cooks, combine all the salsa ingredients in a medium bowl. 
5. Serve. Enjoy the parmesan salmon immediately topped with the mango salsa, and enjoy! 

Tips for Success

• Press the Panko Coating. While dredging the salmon filets, use your hands to gently press the panko coating into the fish, helping it stick. 
• Grease the Air Fryer Basket. Spray your air fryer basket with cooking oil spray before adding the salmon to prevent the filets from sticking to the bottom. 
• Use a Meat Thermometer. The cooking times of your parmesan salmon will vary based on the size and thickness of the fish and the air fryer used. So, use a meat thermometer to ensure the filets reach an internal temperature of 145 degrees Fahrenheit and are safe to eat. 
• Avoid Overcooking. This crispy parmesan-crusted salmon cooks quickly! Stay close to the air fryer, and remove it as soon as it’s done cooking to prevent it from drying out. 

Possible Variations 

• Use Different Herbs and Spices. Feel free to experiment with different flavor combinations to make this parmesan-crusted salmon recipe your own. 
• Coat the Salmon in Mayonnaise. For extra-rich salmon, swap out the eggs for mayonnaise. 
• Use White Fish or Chicken. If you aren’t a fan of salmon, replace it with another protein like tilapia, cod, or chicken, and adjust the cooking time as needed. 

And if you’re looking for ways to use up any leftover mango, try our lentil mango salad and these fruit salad lettuce cups!

Serving Suggestions

We love to serve this parmesan-crusted salmon with mango salsa over a bed of fluffy coconut rice, Egyptian baked rice, or Vermicelli rice. However, it also pairs well with any number of sides such as: 

• Crispy Smashed Potatoes 
• Parmesan Oven Roasted Carrots 
• Lentil Mango Salad 

Common Questions About Parmesan Crusted Salmon with Mango Salsa 

More Seafood Recipes

If you’re looking for more ways to sneak seafood into your diet, try out these tried-and-true family-friendly favorites! 

• Baked Feta Salmon 
• Sheet Pan Salmon with Vegetables 
• Air Fried Tilapia with Mango Salsa 
• Blackened Shrimp with Cilantro Lime Dressing

Parmesan Crusted Salmon with Mango Salsa Recipe

5 from 2 votes

Author: Food Dolls

Servings: 4 servings

Prep: 15 minutes mins

Save Saved Recipe Pin Print Email

Make this easy Parmesan crusted salmon with mango salsa for a restaurant-worthy meal that comes together in minutes at home!

Ingredients  

1x2x3x

For the Parmesan Crusted Salmon:

• ▢ 4 salmon fillets
• ▢ 1 1/2 cups panko breadcrumbs
• ▢ 1/2 cup Parmesan cheese freshly grated
• ▢ 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
• ▢ 1/2 cup grape tomatoes halved
• ▢ 1/4 cup red onion diced
• ▢ 1 jalapeño seeded and chopped
• ▢ 1/2 cup fresh cilantro chopped
• ▢ Juice of half a lemon or lime
• ▢ 1/2 teaspoon salt

Instructions 

• Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
• In a shallow dish, combine the panko bread crumbs, grated Parmesan cheese, chili powder, paprika, garlic powder, sea salt, and black pepper. Mix well.
• Set up a breading station with three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with the panko-Parmesan mixture.
• Dip each salmon fillet into the flour, shaking off any excess. Then, dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the fillet thoroughly with the panko-Parmesan mixture, pressing gently to adhere. Repeat with the remaining filets.
• Place the coated salmon fillets in the air fryer basket, ensuring they are not overcrowded. Cook for 8-10 minutes, or until the salmon is cooked through and flaky and the crust is golden brown and crispy. (See Notes)
• While the salmon is cooking, prepare the mango salsa. In a bowl, combine the diced mango, grape tomatoes, red onion, jalapeño, chopped cilantro, lemon or lime juice, and salt. Mix well.
• Once the salmon is cooked, remove it from the air fryer, and serve immediately with a generous spoonful of mango salsa on top.

Equipment

4 Mixing Bowls

1 Air Fryer

Notes

*Note: Cooking times may vary depending on the size and thickness of the salmon fillets. It is recommended to check the internal temperature of the salmon, which should reach 1145 degrees Fahrenheit (63 degrees Celsius) for safe consumption. Adjust the cooking time accordingly, if needed.

Would you like to save this? 🔖

We’ll email this post to you, so you can come back to it later!

I agree to be sent email.

Nutrition

Serving: 1serving | Calories: 734kcal | Carbohydrates: 84g | Protein: 48g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 2070mg | Potassium: 1181mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2434IU | Vitamin C: 30mg | Calcium: 215mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!