Crispy Air Fryer Teriyaki Salmon Bites Bowl Recipe
This Crispy Air Fryer Teriyaki Salmon Bites Bowl offers a delicious and healthy meal with perfectly caramelized salmon cubes coated in a tangy teriyaki marinade, served over brown rice and paired with edamame, creamy avocado slices, and a spicy yogurt sauce. Quick to prepare and cooked to perfection in an air fryer, this dish combines crispy textures and vibrant flavors for an easy, satisfying bowl.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Salmon and Marinade
- 4 filets salmon (Atlantic, King, or Sockeye), skin removed if desired
- 4 Tbsp coconut aminos (or soy sauce)
- 2 tsp sesame oil (or olive oil if needed)
- 1 Tbsp honey
- ½ tsp garlic powder
- ½ tsp sea salt
Spicy Yogurt Sauce
- ¼ cup plain yogurt (0% Greek yogurt or any type)
- 1 tsp hot sauce
- ½ tsp chipotle powder
- ½ tsp paprika
- 1 tsp olive oil
Bowl Ingredients
- 3 cups cooked brown rice
- 1 cup cooked edamame
- 1 avocado, sliced
Instructions
- Cube: Pat your salmon filets dry with a paper towel to make handling easier. If needed, use a sharp knife to remove the skin. Cut the salmon into 2-inch cubes.
- Marinade: In a bowl, mix coconut aminos, sesame oil, honey, garlic powder, and sea salt. Reserve 1 tablespoon of this marinade separately for drizzling later. Add salmon cubes to the marinade and gently toss to coat. Let sit for at least 3 minutes to absorb flavors.
- Cook: Place the marinated salmon cubes in a single layer in the bottom of your air fryer basket, leaving space between each piece. Air fry at 400°F for 7 minutes until the edges are crispy and the teriyaki sauce caramelizes.
- Sauce: While the salmon cooks, prepare the spicy yogurt sauce by mixing yogurt, hot sauce, chipotle powder, paprika, and olive oil until smooth and well combined.
- Assemble: To assemble each bowl, place 1 cup of cooked brown rice as the base. Add several salmon bites on top, followed by a handful of edamame in one section and avocado slices in another. Drizzle the reserved marinade over the salmon and finish with a generous spoonful of the spicy yogurt sauce. Serve and enjoy!
Notes
- For best results, pat the salmon dry before cubing to help the marinade adhere better and promote crispiness in the air fryer.
- Marinating for longer than 3 minutes is optional but can enhance the flavor further.
- If you don’t have an air fryer, you can bake the salmon cubes in an oven at 425°F for 10-12 minutes, but the texture may be less crispy.
- Use coconut aminos as a gluten-free alternative to soy sauce if desired.
- Adjust the hot sauce in the yogurt sauce to your preferred spice level.
- Leftover bowls can be stored in airtight containers in the refrigerator for up to 2 days; reheat the salmon briefly in the air fryer for best texture.
