Today we’re making the most delicious Teriyaki Salmon Bowl, and it comes together in minutes thanks to the air fryer. The salmon gets perfectly tender with those caramelized edges we love, then it’s tossed in glossy teriyaki sauce and layered over a warm bed of rice. From there, we load it up with edamame, pickled onions, shredded cabbage, water chestnuts, and diced red pepper for crunch and color. It’s bright, fresh, and so flavorful — the kind of bowl you’ll want to make on repeat all week long.
A few Amazon products I use in creating these dishes are:
Hotec Spatulas https://amzn.to/49mte5C
Pyrex 1 c Measuring Cup https://amzn.to/49BAjiM
Instant Vortex 2 qt Air Fryer https://amzn.to/4f696sk
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Here is the recipe!
Air Fryer Teriyaki Salmon Bowl
Ingredients
- 8 oz Salmon Cubed
- 2 c Cooked rice
- ¼ c Edamame
- 2 T Pickled onions
- ¼ c Shredded cabbage
- 2 T Water chestnuts
- 2 T Diced red pepper
- ¼ t Ground Ginger
- ¼ t Garlic Powder
- 1/8 t Salt
- 1/8 t Pepper
- 1/4 t Sesame Oil
- Oil to coat salmon
- Teriyaki Sauce
Instructions
- Create your spice blend by combining ginger, garlic, salt, and pepper, and sprinkle this over the salmon. Add the sesame oil to the seasoned salmon.
- Place salmon in the air fryer and spray the salmon with oil spray
- Air at 400 for 8 minutes, flipping at the 4 minute mark
- Once the salmon is cooked through, toss in the teriyaki sauce
- Build your bowl with a base of rice, followed by the teriyaki salmon and toppings
- Top with more teriyaki sauce if needed
- Enjoy!
Teriyaki Sauce
Ingredients
- ½ T Cornstarch
- 1 T Water
- ½ c Soy Sauce
- ½ c Brown Sugar
- ½ T Rice Vinegar
- ¼ t Garlic Powder
- ¼ t Ground Ginger
- 1/8 t Black Pepper
Instructions
- Combine the cornstarch and water and stir until the cornstarch is dissolved
- Add all the ingredients to a saucepan and bring to a boil
- Reduce the heat to medium and continue to boil for 3 minutes
- Allow sauce to cool completely before storing
- Store in the refrigerator for up to one month
- Enjoy!
If you don’t have an air fryer you could make this in the oven as well. The sheet pan version of this is below.
Sheet Pan Teriyaki Salmon Bowls
Ingredients
- 8 oz Salmon Fillet
- 2 c Cauliflower
- 1 c Brussel Sprouts
- ¼ c Teriyaki Sauce
- 1/8 t House Seasoning
- Optional Toppings: edamame Avocado, Pickled Onions and Sasame Seeds
Instructions
- Season the salmon with house seasoning
- Spray a sheet pan with oil and place the cauliflower, brussels sprouts and salmon on the sheet pan. I like to keep them separate but you can mix them up if you’d like.
- Place in a 450 degree oven for 5 minutes
- After 5 minutes remove pan from the oven and coat the salmon with Teriyaki Sauce
- Flip veggies and place pan back into the oven for another 5 minutes
- Once cooking is complete chop the cauliflower and use it as a base for your bowl.
- Flake the salmon and place on top of the chopped cauliflower
- Top with brussels and any additional toppings
- Enjoy!
I hope you enjoy this quick and colorful Teriyaki Salmon Bowl as much as I do. It’s simple, fresh, and perfect for busy nights. If you try it, let me know — I always love hearing from you.
Have a fabulous day!
