Togarashi Salmon and Cucumber Salad

Slice mini cucumbers and place in a large bowl. Sprinkle generously with salt, toss to coat, and set aside for 20 minutes to draw out moisture.

Pat the salmon fillets dry and season all sides with garlic salt, togarashi seasoning, Old Bay, and red pepper chili powder.

Place the seasoned salmon in an air fryer basket. Cook at 375°F (190°C) for 8 minutes.

While the salmon cooks, prepare the dressing. In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, honey, sesame oil, and garlic chili oil.

After the initial 8 minutes of cooking, increase the air fryer temperature to 400°F (205°C) and cook the salmon for an additional 1-2 minutes to crisp the top.

Once the cucumbers have rested, use a paper towel to pat them dry and absorb the excess water.

Pour the prepared dressing over the dried cucumbers and toss until evenly coated.

Serve the crispy salmon immediately with the cucumber salad and lime wedges for squeezing over the top.