3 Tbsp. pourable tamarind concentrate (such as Pure Indian Foods)
2 Tbsp. light brown sugar
2 tsp. extra-virgin olive oil
1 tsp. crushed red pepper flakes
1 tsp. fish sauce
2 6-oz. skin-on salmon fillets (about 1½” thick)
Kosher salt, freshly ground pepper
1 medium English hothouse cucumber, halved lengthwise, thinly sliced
1/4 cup coarsely chopped cilantro
2 Tbsp. fresh lime juice
1/2 tsp. granulated sugar
Steamed jasmine or basmati rice (for serving)
2 Tbsp. store-bought fried shallots or onions
Whisk 3 Tbsp. pourable tamarind concentrate, 2 Tbsp. light brown sugar, 2 tsp. extra-virgin olive oil, 1 tsp. crushed red pepper flakes, and 1 tsp. fish sauce in a small bowl to combine.
Heat air fryer to 400°. Season two 6-oz. skin-on salmon fillets (about 1½” thick) on both sides with kosher salt and freshly ground pepper and place on a small baking sheet. Drizzle half of tamarind glaze (about 3 Tbsp.) over fillets and turn to coat. Let sit 10 minutes to marinate.
Transfer fillets to air fryer and arrange skin side down. Roast 4 minutes. Brush fillets with remaining tamarind glaze and roast until opaque on the outside but still translucent in the center (keep an eye on the fish so the exterior doesn’t burn), about 5 minutes (roast 2–4 minutes longer if your fillets are thicker than 1½”). Transfer to a plate.
Meanwhile, toss 1 medium English hothouse cucumber, halved lengthwise, thinly sliced, and a big pinch of salt in a medium bowl to combine. Massage cucumbers gently with your hands to expel some of their liquid. Let sit 10 minutes.
Drain excess liquid from cucumbers and add ¼ cup coarsely chopped cilantro, 2 Tbsp. fresh lime juice, and ½ tsp. granulated sugar. Toss to combine; season salad with pepper.
Serve salmon over steamed jasmine or basmati rice, topped with 2 Tbsp. store-bought fried shallots or onions, with salad alongside.