Teriyaki Salmon Bowl (Air Fryer or Oven)

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This fast and simple Teriyaki Salmon Bowl is served over rice with edamame and cucumbers for a high protein meal that’s candy, savory, and extremely satisfying. Make them within the air fryer or oven!

Teriyaki Salmon Bowls

I eat salmon not less than as soon as every week and make these Teriyaki Salmon Bowls in my air fryer (or broil them) once I’m craving one thing quick, flavorful, and filling. The salmon marinates in a easy do-it-yourself teriyaki sauce, then cooks within the air fryer till completely caramelized. Served over sticky rice with edamame, crunchy cucumbers, scallions, and sesame seeds, these bowls have that sweet-savory stability I like. You can preserve it gentle or end it with just a little sriracha or chili crisp for warmth. Need extra concepts for salmon? Check out my assortment of Air Fryer Salmon recipes to encourage your subsequent meal.

Ingredients You’ll Need

Here are the elements for these simple teriyaki salmon bowls. See the recipe card under for the precise measurements.

salmon, cucumbers, edamame, rice

Salmon: Fresh, wild salmon from my native fishmonger is all the time my first alternative. However, if it’s unavailable to you, you should buy frozen and/or farm- raised salmon. If frozen, thaw the fillets within the fridge the day earlier than.
Soy Sauce for salty, umami taste
Mirin is a standard Japanese rice wine that provides a light sweetness and helps caramelize the fish throughout cooking.
Sake has extra alcohol and fewer sugar than mirin.
Honey for sweetness
Rice: I prefer to make Instant Pot Jasmine Rice or use Bibigo’s precooked sticky rice or frozen InnovAsian’s sticky white rice for comfort.
Vegetables: You can steam frozen edamame or merely thaw it with out cooking. Slice mini cucumbers into half moons.
Garnish: Scallions, black (or white) sesame seeds, and sriracha or chili crisp for one thing spicy

How to Make Teriyaki Salmon Bowls

Here’s easy methods to make this simple teriyaki salmon bowl. See the recipe card on the backside for printable instructions.

air fryer Teriyaki Salmon — Marinate the salmon

Marinate The Salmon: Whisk the teriyaki marinade elements collectively, add the salmon, and marinate for 1 to eight hours.
Cook the Salmon: Air fry the salmon cubes at 400°F for five to 7 minutes or broil it 3 to 4 minutes.
Reduce the Marinade (i.e., cook dinner it right down to kill any micro organism from the uncooked fish and thicken the sauce for drizzling over the bowls later) in a small skillet over medium-low warmth.
Assemble the Rice Bowls: Divide the rice, edamame, cucumbers, and salmon bites evenly between 2 bowls. Drizzle with teriyaki sauce and garnish with scallions, sesame seeds, and sriracha or chili crisp.

Variations

Seafood: Replace salmon with shrimp and air fry at 400°F for five to six minutes.
Gluten-free: Swap soy sauce with gluten-free tamari.
Mirin and Sake: If you will have sake however no mirin (or vice versa), double the sake (or mirin). If you don’t have both, you would use dry sherry or candy marsala cooking wine. You can even use a dry white wine with just a little sugar or rice vinegar with a splash of white grape juice.
Sweetener: Use agave syrup as a substitute of honey.
Vegetables: Add sliced cabbage, bell peppers, avocado, or carrots.
Rice: Swap white rice with brown rice or quinoa.
Low-Carb: Substitute cauliflower rice.

Storage

Refrigerate salmon for as much as 3 days.
Meal Prep: Double or triple the elements. Store every thing aside from the cucumbers in a single container, and add the sliced cucumbers earlier than eating.

More Air Fryer Salmon Recipes You’ll Love

For extra dinner concepts, try my Salmon Recipes and Air Fryer Recipes collections, plus these 5 scrumptious air fryer salmon recipes to encourage your subsequent meal!

Prep: 15 minutes

Cook: 10 minutes

marinade time: 30 minutes

Total: 55 minutes

Yield: 2 servings

Serving Size: 1 bowl

Cook Mode

For the Salmon & Marinade:

In a resealable bag or bowl, whisk collectively soy sauce, mirin, sake, and honey. Add salmon cubes and gently toss to coat. Refrigerate for 30 to 60 minutes, or as much as 8 hours.
Remove salmon and put aside. Pour the reserved marinade right into a small skillet — you’ll cut back it for drizzling.
Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.

Air Fryer Option

Arrange salmon cubes in a single layer and air fry for five–7 minutes, flipping midway, till cooked by means of and caramelized on the sides.

Reduce the marinade

While the salmon cooks, deliver the reserved marinade to a simmer in a small skillet over medium-low warmth till it reduces by half and thickens, 3 to six minutes, stirring. Remove from warmth.
Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
Drizzle salmon with lowered teriyaki sauce. Garnish with scallions, black sesame seeds, and optionally available sriracha or chili crisp.

Last Step:

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Serving: 1 bowl, Calories: 491 kcal, Carbohydrates: 62.5 g, Protein: 33 g, Fat: 10 g, Saturated Fat: 1.5 g, Cholesterol: 62.5 mg, Sodium: 870 mg, Fiber: 3 g, Sugar: 13.5 g