Description
This Air Fryer Salmon Bowl is a quick, flavorful, and healthy meal perfect for busy weeknights. It features succulent, marinated salmon pieces air fried to perfection and served over hot cooked rice with fresh cucumbers, cherry tomatoes, sweet corn, and a spicy mayo-sriracha drizzle. The bowl is garnished with sesame seeds and fresh dill, creating a satisfying and colorful dish packed with balanced flavors and nutritious ingredients.
Ingredients
Salmon Marinade and Seasoning
- 1 slab salmon fillet (200 grams)
- 1 tablespoon gluten-free soy sauce (Tamari recommended)
- 1 tablespoon raw honey
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon smoked sweet paprika
- Generous pinch of kosher salt (to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- Olive oil spray
Salmon Bowl Components
- 2 cups hot cooked rice
- 1 piece Japanese cucumber
- 3 tablespoons corn kernels
- 2 pieces cherry tomatoes
Sauce and Garnish
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- Generous pinch of sesame seeds
- Fresh dill, chopped (for garnish)
Instructions
- Preheat the Air Fryer: Set your air fryer to 370°F (188°C) and allow it to preheat for 10 minutes to ensure even cooking.
- Prepare the Salmon: Pat the salmon fillet dry with paper towels on all sides, then carefully remove the skin using a sharp knife. Cut the salmon into bite-sized chunks for even cooking and easy eating.
- Season the Salmon: In a small container, mix granulated garlic, smoked sweet paprika, kosher salt, and ground black pepper. Coat the salmon chunks evenly with this seasoning blend.
- Marinate: Pour the gluten-free soy sauce and raw honey over the seasoned salmon pieces. Gently toss to coat all sides. For best flavor, marinate the salmon for 20 minutes to 1 hour if time allows.
- Prepare Air Fryer Basket: Generously spray the air fryer tray or basket with olive oil to prevent sticking, then transfer the marinated salmon pieces into the basket in a single layer.
- Air Fry the Salmon: Insert the basket into the air fryer and cook the salmon for 8 to 10 minutes until the thickest pieces reach an internal temperature of 145°F (63°C) and flakes easily with a fork. Expect a slight charring on the edges for added texture.
- Make the Sauce: While the salmon cooks, combine mayonnaise and sriracha in a small bowl to create a creamy, spicy drizzle.
- Prepare Vegetables: Wash and dry the cherry tomatoes and Japanese cucumber thoroughly. Cut the tomatoes into bite-sized pieces and slice the cucumber into thin pieces, less than 1/4 inch thick.
- Assemble the Bowl: Divide the hot cooked rice evenly into two medium-sized bowls, filling half each. Top each portion of rice with the cooked salmon pieces, followed by cherry tomatoes, cucumber slices, and corn kernels.
- Add Sauce and Garnish: Drizzle the prepared mayo-sriracha sauce evenly over the salmon and vegetables. Sprinkle sesame seeds on top and garnish the bowl with fresh chopped dill for a final burst of flavor and color.
Notes
- Marinating the salmon longer enhances flavor but is optional if you’re short on time.
- Ensure the air fryer basket is not overcrowded for even cooking and crisp edges.
- Use gluten-free soy sauce (Tamari) to keep the dish gluten-free.
- The internal temperature of 145°F (63°C) is recommended for safe and perfectly cooked salmon.
- Fresh dill adds a nice aromatic touch but can be substituted with parsley if unavailable.
- This recipe can be doubled easily to serve more people.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian-inspired
