This Teriyaki Salmon Bowl is the perfect balance of sweet, savory, and fresh flavors in one easy meal. Tender salmon bites are marinated in a rich homemade teriyaki sauce, then cooked until caramelized in the air fryer or oven for a quick and satisfying dinner.
Why You’ll Love This Recipe
- Quick and easy for busy weeknights
- Crispy caramelized salmon with minimal effort
- Perfect for meal prep lunches
- Family-friendly and customizable
- Made with wholesome ingredients and fresh toppings
- Air fryer and oven instructions included
Ingredients
For the Salmon & Marinade
- 8 oz wild salmon fillet, skin removed, cut into 1-inch cubes
- 2 ½ tablespoons low-sodium soy sauce or tamari
- 2 ½ tablespoons mirin
- 2 ½ tablespoons non-alcoholic rice vinegar or broth substitute
- 1 ½ teaspoons honey
For the Bowls
- 1 ½ cups cooked jasmine rice or sticky rice
- ½ cup shelled edamame, steamed or thawed
- 2 mini cucumbers, cut into half-moon chunks
- 1 scallion, thinly sliced
- ½ teaspoon black sesame seeds
- Sriracha or chili crisp, optional
Instructions
- In a resealable bag or bowl, whisk together soy sauce, mirin, rice vinegar substitute, and honey. Add salmon cubes and gently toss to coat.
- Refrigerate for 30–60 minutes or up to 8 hours for deeper flavor.
- Remove salmon from the marinade and set aside. Pour the reserved marinade into a small skillet for later.
- Preheat the air fryer to 400°F. Lightly spray the basket with oil or line with parchment paper.
Air Fryer Method
- Arrange salmon cubes in a single layer. Air fry for 5–7 minutes, flipping halfway through, until cooked through and lightly caramelized.
Oven Broiler Method
- Place salmon on a foil-lined baking sheet and position the rack about 6 inches below the broiler. Broil for 3–4 minutes until lightly charred and flaky.
Reduce the Sauce
- Simmer the reserved marinade in a skillet over medium-low heat for 3–6 minutes until reduced by half and slightly thickened.
- Divide rice between bowls. Top with edamame, cucumbers, and teriyaki salmon.
- Drizzle with reduced sauce and garnish with scallions, sesame seeds, and optional chili crisp.
Tips & Tricks
- Use fresh salmon for the best texture and flavor
- Do not overcrowd the air fryer basket to ensure crispy edges
- Tamari works perfectly for a gluten-free version
- Add avocado, carrots, or seaweed for extra texture
- Watch the broiler carefully since salmon cooks quickly
Recipe Details
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 47 minutes
- Yield: 2 bowls
- Category: Dinner
- Method: Air Fryer / Broiler
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Diet: High Protein
Notes
- Substitute jasmine rice with brown rice or cauliflower rice
- Chili crisp adds extra heat and crunch
- Leftover teriyaki sauce can be drizzled over vegetables or noodles
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 28g
- Carbohydrates: 38g
- Fat: 18g
- Fiber: 4g
- Sugar: 8g
FAQ
Can I make this Teriyaki Salmon Bowl ahead of time?
Yes, it’s excellent for meal prep and stores well for several days.
Can I use frozen salmon?
Yes, thaw completely and pat dry before marinating.
What vegetables go well in salmon bowls?
Avocado, shredded carrots, cabbage, radishes, and steamed broccoli all work well.
How do I know when salmon is cooked?
The salmon should flake easily with a fork and reach 145°F internally.
Can I bake instead of broil?
Yes, bake at 425°F for about 8–10 minutes.
Storage
- Refrigerator: Store in airtight containers for up to 3 days
- Freezer: Freeze cooked salmon separately for up to 2 months
- Reheating: Warm gently in the microwave or air fryer to avoid drying out
Similar Recipes
Teriyaki Salmon Bowl (Air Fryer or Oven)
Teriyaki Salmon Bowl made with tender marinated salmon, jasmine rice, and fresh vegetables.Easy air fryer or oven recipe ready in under 45 minutes.Perfect for healthy lunches and quick dinners.
Ingredients
For the Salmon & Marinade
- 8 oz wild salmon fillet skin removed, cut into 1-inch cubes
- 2 ½ tablespoons low-sodium soy sauce or tamari
- 2 ½ tablespoons mirin
- 2 ½ tablespoons non-alcoholic rice vinegar or broth substitute
- 1 ½ teaspoons honey
For the Bowls
- 1 ½ cups cooked jasmine rice or sticky rice
- ½ cup shelled edamame steamed or thawed
- 2 mini cucumbers cut into half-moon chunks
- 1 scallion thinly sliced
- ½ teaspoon black sesame seeds
- Sriracha or chili crisp optional
Instructions
- In a resealable bag or bowl, whisk together soy sauce, mirin, rice vinegar substitute, and honey. Add salmon cubes and gently toss to coat.
- Refrigerate for 30–60 minutes or up to 8 hours for deeper flavor.
- Remove salmon from the marinade and set aside. Pour the reserved marinade into a small skillet for later.
- Preheat the air fryer to 400°F. Lightly spray the basket with oil or line with parchment paper.
Air Fryer Method
- Arrange salmon cubes in a single layer. Air fry for 5–7 minutes, flipping halfway through, until cooked through and lightly caramelized.
Oven Broiler Method
- Place salmon on a foil-lined baking sheet and position the rack about 6 inches below the broiler. Broil for 3–4 minutes until lightly charred and flaky.
Reduce the Sauce
- Simmer the reserved marinade in a skillet over medium-low heat for 3–6 minutes until reduced by half and slightly thickened.
- Divide rice between bowls. Top with edamame, cucumbers, and teriyaki salmon.
- Drizzle with reduced sauce and garnish with scallions, sesame seeds, and optional chili crisp.
Notes
- Substitute jasmine rice with brown rice or cauliflower rice
- Chili crisp adds extra heat and crunch
- Leftover teriyaki sauce can be drizzled over vegetables or noodles
Conclusion
This Teriyaki Salmon Bowl delivers restaurant-style flavor with simple ingredients and minimal cooking time. Whether you use the air fryer or oven, the sweet-savory salmon paired with fresh vegetables and fluffy rice makes an easy meal you’ll want to make again and again.