Introduction
Mexico understands that almost anything becomes better when piled onto crispy nachos. Salmon is no exception. These loaded nachos combine smoky chipotle-glazed salmon, crunchy tortilla chips, melted cheese, fresh salsa, lime, and enough flavour to make sharing highly unlikely. The air fryer caramelises the chipotle glaze beautifully while keeping the salmon juicy underneath. Then everything gets piled high and finished with fresh toppings. Messy. Loud. Absolutely brilliant.
You’ll Need
4 salmon fillets
1 tbsp chipotle paste
1 tbsp olive oil
1 tbsp lime juice
1 tsp honey
1 clove garlic, crushed
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Nachos
200g tortilla chips
150g grated cheddar cheese
1 small tomato, diced
½ red onion, finely diced
1 small avocado, diced
Small handful fresh coriander, chopped
To Finish
Lime wedges
Fresh coriander
Optional but Dangerous
Jalapeños
Sour cream
Hot sauce
Guacamole
Method
Preheat your air fryer to 200°C.
In a bowl mix together the chipotle paste, olive oil, lime juice, honey, garlic, smoked paprika, salt, and black pepper.
Coat the salmon fillets thoroughly in the chipotle mixture.
Place the salmon into the air fryer basket skin-side down.
Air fry at 200°C for 8–10 minutes until the salmon is cooked through and the glaze begins caramelising.
Allow the salmon to rest for 1 minute, then break it into large flakes.
Arrange the tortilla chips in a foil tray or heatproof dish.
Scatter over half the cheese.
Add the flaked salmon evenly across the chips.
Top with the remaining cheese.
Return to the air fryer for 2–3 minutes until the cheese melts.
Finish with tomato, red onion, avocado, coriander, and lime wedges.
Add jalapeños, sour cream, hot sauce, or guacamole if using. Serve immediately while the cheese is still molten.