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.