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