Teriyaki Salmon Bowl (Air Fryer or Oven)

Name: Teriyaki Salmon Bowl (Air Fryer or Oven)
Total time: 55 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 8 oz wild salmon fillet (skin removed, cut into 1-inch cubes); 2 ½ tbsp low-sodium soy sauce (or tamari for gluten-free); 2 ½ tbsp mirin (Japanese sweet rice wine); 2 ½ tbsp sake; 1 ½ teaspoons honey; 1 ½ cup 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 (or black and white); sriracha or chili crisp (optional for serving)

These Teriyaki Salmon Bowls (air fryer or oven) are served over sticky rice with edamame, and cucumbers for a quick, high protein meal that's incredibly satisfying.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Teriyaki Salmon Bowl (Air Fryer or Oven)

Foto: Skinnytaste

Ingredients

2 servings

8 oz wild salmon fillet (skin removed, cut into 1-inch cubes)
2 ½ tbsp low-sodium soy sauce (or tamari for gluten-free)
2 ½ tbsp mirin (Japanese sweet rice wine)
2 ½ tbsp sake
1 ½ teaspoons honey
1 ½ cup 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 (or black and white)
sriracha or chili crisp (optional for serving)

Steps

In a resealable bag or bowl, whisk together soy sauce, mirin, sake, and honey. Add salmon cubes and gently toss to coat. Refrigerate for 30 to 60 minutes, or up to 8 hours.
Remove salmon and set aside. Pour the reserved marinade into a small skillet — you’ll reduce it for drizzling.
Preheat air fryer to 400°F. Lightly spray the basket with oil or use air fryer parchment.
Arrange salmon cubes in a single layer and air fry for 5–7 minutes, flipping halfway, until cooked through and caramelized on the edges.
Place the salmon on a rimmed baking sheet lined with nonstick foil, and position the oven rack about 6 inches below the broiler. Broil the fish for 3 to 4 minutes.
While the salmon cooks, bring the reserved marinade to a simmer in a small skillet over medium-low heat until it reduces by half and thickens, 3 to 6 minutes, stirring. Remove from heat.
Divide rice between two bowls. Top with edamame, cucumbers, and salmon cubes.
Drizzle salmon with reduced teriyaki sauce. Garnish with scallions, black sesame seeds, and optional sriracha or chili crisp.