In a large bowl, mix together the orange juice, garlic powder, soy sauce, and brown sugar until well combined.
Add the salmon fillets to the marinade. Flip them a few times to ensure both sides are evenly coated. Marinate for 15 minutes, skin side up.
Prepare the salad by combining the avocado, mangoes, red onion, cilantro, and cucumber in a bowl. Season with lemon juice, salt, and a drizzle of olive oil. Toss gently to combine.
Place the salmon in the air fryer basket and cook at 180°C for 9 minutes. If using an oven, bake at 180°C for about 12 minutes.
Pour the remaining marinade into a pan, add the orange zest, and cook over medium heat for 3 to 4 minutes, or until the sauce thickens. To check, run a spatula through the sauce, if it leaves a clear line, it’s ready.
Glaze the salmon with the sauce, and garnish with cilantro.
Serve the salmon with the salad over a bed of rice or on its own.
