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Air Fryer Salmon Teriyaki Bowl - Fast, Flavorful, and Fresh

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salmon: 1 to 1.25 pounds salmon fillet, skin-on or skinless, cut into 4 portions
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • For the Teriyaki Glaze: 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons mirin (or 1 tablespoon rice vinegar + 1 teaspoon sugar as a sub)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • For the Bowls: 2 to 3 cups cooked rice (jasmine, short-grain, or brown)
  • 1 cup cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Lime wedges (optional, but great)
  • Sriracha or spicy mayo (optional)

Method
 

  1. Cook the rice: If you haven’t already, start your rice so it’s ready when the salmon is done. Fluff and keep warm.
  2. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the salmon sear.
  3. Prep the salmon: Pat salmon dry with paper towels. Rub with oil, then season with salt, pepper, and garlic powder.
  4. Air-fry the salmon: Place portions in a single layer, skin-side down if using skin-on. Air-fry 7–10 minutes, depending on thickness and your preferred doneness. Aim for an internal temp of 125–130°F for medium (it will carryover cook). Don’t overcrowd; work in batches if needed.
  5. Make the teriyaki glaze: While salmon cooks, combine soy sauce, mirin, honey, brown sugar, sesame oil, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat, then whisk in the cornstarch slurry. Simmer 30–60 seconds until glossy and slightly thick. Remove from heat.
  6. Glaze the salmon: Brush the salmon generously with the teriyaki glaze as soon as it comes out of the air fryer. The heat helps it set and shine.
  7. Assemble the bowls: Add a scoop of rice to each bowl. Top with glazed salmon, cucumbers, carrots, avocado, and green onions. Sprinkle with sesame seeds. Add a squeeze of lime and a drizzle of sriracha or spicy mayo if you like heat.
  8. Serve immediately: Salmon is at its best right away—tender and saucy with a little crisp at the edges.