Name: Easy Air Fryer Sweet Chili Salmon with Quinoa Mango Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 boneless skinless salmon fillet ((6 oz per person)); 2 tbsp sweet chili sauce; 1 tbsp mayonnaise; 2 cups quinoa (cooked & cooled); 1 cup cucumber (cubed); 1 cup bell pepper (any color, cubed); 1 cup tomatoes (chopped); 1 cup ripe mango (peeled & cubed); 1/2 cup green onion (chopped); 1/2 cup fresh cilantro (chopped); 1/2 tsp chili powder; 2 tbsp olive oil; Salt (to taste); Lime wedges (for serving)

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Imagine a meal that’s as vibrant as it is delicious—sweet, spicy, citrusy, and packed with fresh ingredients that make every bite feel like summer. That’s exactly what this Easy Air Fryer Sweet Chili Salmon with Quinoa Mango Salad is all about.

Sweet Chili Salmon with Quinoa Mango salad - cooked piece of salmon on a bed of quinoa salad with mango

It’s a perfect balance of flavors and textures: tender, caramelized salmon meets a crisp and juicy quinoa salad bursting with ripe mango, crunchy bell peppers, and fresh herbs.

The best part? It’s incredibly easy to make—the salmon cooks in the air fryer in just 12-15 minutes, while you quickly toss together the salad. It’s a meal that feels indulgent but is actually packed with nutrients. High in protein, fiber, and healthy fats, this dish is as nourishing as it is delicious.

So, whether you’re craving a light yet satisfying dinner, need a meal-prep-friendly option, or simply want to switch up your salmon routine, this Easy Air Fryer Sweet Chili Salmon with Quinoa Mango Salad is a must-try!

Why You’ll Love This Recipe

Fast & Easy – the air fryer does most of the work, giving you perfectly cooked salmon in minutes.
Packed with Flavor – that sweet chili mayo glaze creates an absolutely irresistible caramelized coating.
Nutritious & Balanced – protein-packed salmon, fiber-rich quinoa, and fresh veggies make this a healthy and wholesome meal.
Feels Like a Tropical Getaway – combination of mango, lime, and cilantro brings a refreshing, vacation-worthy vibe.

How to Choose the Best Ingredients

To make this dish truly shine, picking the right ingredients matters. Here’s how to choose the best:

Salmon

Look for fresh, high-quality salmon—wild-caught is best for its flavor and nutritional value. The fillet should be firm, moist, and bright in color, with no strong fishy odor. If using frozen salmon, thaw it overnight in the fridge before cooking.

Sweet Chili Sauce

This adds the signature sweet-spicy glaze. Choose a high-quality brand with a good balance of heat and sweetness.

Quinoa

For the salad base, use white, red, or tri-color quinoa – whatever you prefer. Don’t forget to rinse quinoa before cooking to remove its natural bitterness!

Mango

Go for a ripe, slightly soft mango with a pleasant aroma. If it’s too firm, let it sit at room temperature for a day or two until it gives slightly when pressed.

Bell Peppers & Cucumbers

These add crunch and color. Red, yellow, or orange bell peppers provide sweetness, while Persian or English cucumbers work best for their crisp texture and mild flavor.

Cilantro & Lime

Fresh cilantro and lime juice bring brightness to the dish. If you’re not a fan of cilantro, swap it for fresh basil or parsley.

How to Make This Easy Sweet Chili Salmon with Quinoa Mango Salad

Step 1: Prepare the Sweet Chili Salmon

Make the glaze: In a small bowl, mix sweet chili sauce and mayonnaise in a 2:1 ratio. This creates a creamy, slightly spicy coating that caramelizes beautifully in the air fryer.
Coat the salmon: Pat the salmon dry with a paper towel and spread the sweet chili mayo generously over the top.
Air fry: Place the salmon in the air fryer at 380°F (193°C) for 12-15 minutes, or until the internal temperature reaches 140°F (carryover cooking will bring it to 145°F).

🔥 No air fryer? No problem! Bake at 400°F (200°C) for 12-15 minutes or pan-sear over medium heat for 4-5 minutes per side.

Step 2: Make the Quinoa Mango Salad

Cook the quinoa: Follow package instructions, then let it cool to room temperature.
Chop everything: Dice the mango, cucumber, bell pepper, tomatoes, green onion, and cilantro into bite-sized pieces.
Mix & season: In a large bowl, combine cooked quinoa and chopped ingredients. Add chili powder, olive oil, and salt to taste. Toss everything together.

🌟 Meal Prep Tip: The salad can be made in advance and stored in the fridge for up to 2 days. Just add olive oil before serving for the freshest taste.

Step 3: Assemble & Serve

Plate the warm, caramelized salmon on top of a generous scoop of quinoa mango salad.
Squeeze fresh lime juice over everything for extra brightness.
Garnish with extra cilantro or sliced jalapeños for a spicy kick.

Recipe Notes & Tips

How to Adjust the Heat Level:

Do you want it spicier? Add sriracha or a pinch of red pepper flakes to the glaze.
Want it milder? Reduce the chili powder in the salad and use a milder sweet chili sauce.

Substitutions

No salmon? Try shrimp, chicken, or even tofu with the same glaze.
No quinoa? Use couscous, brown rice, or cauliflower rice for variety.

What to do with the leftovers?

Salmon is best fresh, but leftovers can be stored in an airtight container for 1-2 days.

• Quinoa salad keeps well for up to 2 days in the fridge.