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- 2 salmon fillets (about 6 oz each) - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil The star of this dish is the salmon. It cooks fast and tastes great. Teriyaki sauce gives it a sweet and salty kick. Sesame oil adds a nutty flavor, making the dish rich. - 1 cup cooked jasmine rice - 1 cup broccoli florets - 1/2 red bell pepper, sliced Jasmine rice forms a fluffy base for the bowl. Broccoli florets bring color and crunch. Red bell pepper adds sweetness and a nice pop. - 1/4 cup shredded carrots - 2 green onions, sliced - Sesame seeds Garnishes make your bowl look pretty. Shredded carrots add color and slight crunch. Green onions give a fresh taste. Sesame seeds add a nice finish. To start, mix the teriyaki sauce and sesame oil in a bowl. Add a pinch of salt and pepper for extra taste. Place the salmon fillets in the bowl. Make sure they are fully covered in the marinade. Let the salmon sit for at least 15 minutes. This step makes the fish flavorful and moist. While the salmon marinates, it’s time to prep the veggies. First, bring a pot of water to a boil. Once boiling, add the broccoli florets. Blanch them for about 2 minutes. After that, quickly move them to a bowl of ice water. This keeps the bright green color. Next, grab a non-stick skillet. Heat it over medium heat. Add a splash of sesame oil. Sauté the broccoli, sliced red bell pepper, and shredded carrots for about 3-5 minutes. You want them tender but still crisp. Now, let’s get the air fryer ready. Preheat it to 400°F (200°C) for about 5 minutes. Once hot, place the marinated salmon fillets in the air fryer basket, skin side down. Air fry the salmon for 7-9 minutes. It should cook through and flake easily with a fork. For more flavor, brush the fillets with extra teriyaki sauce halfway through. Now comes the fun part—putting it all together! Start with a base of cooked jasmine rice in each bowl. Next, add your sautéed vegetables on one side. Finally, place the cooked salmon fillet right on top of the rice. For extra flair, garnish with sliced green onions and a sprinkle of sesame seeds. You can also drizzle with more teriyaki sauce if you like it saucy! To ensure your salmon cooks evenly, place the fillets skin side down in the air fryer. This helps the skin crisp up nicely. Use a meat thermometer to check for doneness. Salmon is ready when it reaches 145°F (63°C) and flakes easily with a fork. If you don’t have a thermometer, check the color. It should be opaque and pink in the center. To enhance the flavor and texture of your vegetables, blanch the broccoli for two minutes in boiling water. This keeps its bright color and crunch. You can also sauté the red bell pepper and shredded carrots for added sweetness. For seasonal vegetables, feel free to swap in zucchini, snap peas, or asparagus. They all work well with teriyaki sauce. You can use store-bought teriyaki sauce for quick prep. Look for brands without added sugars or preservatives. If you want to go homemade, mix soy sauce, honey, garlic, and ginger for a simple sauce. A good homemade recipe can give your salmon a fresh and unique flavor. {{image_2}} You can switch the salmon with chicken or tofu. Chicken works well with teriyaki sauce. Simply cut it into strips and marinate like the salmon. Cook it in the air fryer until it is crispy and cooked through. Tofu absorbs flavors well. Press it to remove extra water, then marinate it. Air fry until golden on the outside. Both options taste great and keep the dish healthy. If you want to change the base, try quinoa or brown rice instead of jasmine rice. Quinoa is a complete protein and cooks quickly. Rinse it before cooking to remove any bitterness. Brown rice has a nutty flavor and is more filling. It takes longer to cook, so plan ahead. Both grains pair nicely with teriyaki sauce and add texture. You can spice up your teriyaki bowls with extra sauces or spices. Try adding chili flakes for heat or garlic powder for depth. A drizzle of sriracha gives a nice kick. You can also experiment with different sauces like sweet chili or hoisin. Mixing these flavors keeps the meal exciting and fresh each time you make it. To keep your salmon bowls fresh, store them in airtight containers. Place each bowl in the fridge within two hours of cooking. Make sure to separate the salmon from the rice and vegetables. This helps prevent sogginess. Leftovers can last for up to three days in the fridge. When reheating, use the microwave for quick results. Place the salmon and veggies on a plate. Cover them with a damp paper towel. Heat in short bursts of 30 seconds. Check if they are warm. You want them to be hot but not dry. Alternatively, use an air fryer at 350°F for about five minutes. This method keeps everything moist. You can freeze the salmon and veggies, but it's best to freeze them separately. Wrap the salmon tightly in plastic wrap and then foil. It can last for up to three months in the freezer. For the veggies, place them in freezer bags, removing as much air as possible. When ready to eat, thaw in the fridge overnight before reheating. Cook salmon in an air fryer for 7-9 minutes at 400°F (200°C). This time works well for fillets that are about 6 oz each. Check for doneness by seeing if the salmon flakes easily with a fork. If you want more flavor, brush on extra teriyaki sauce halfway through cooking. Yes, making teriyaki sauce at home is simple. Here’s a quick recipe: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar - 1 teaspoon garlic, minced - 1 teaspoon ginger, minced Combine all these ingredients in a bowl. Whisk until mixed. You can adjust the sweetness or saltiness to your taste. This homemade sauce adds a fresh touch to your salmon bowls. You can get creative with your veggies! Here are some great options: - Broccoli florets - Bell peppers (any color) - Shredded carrots - Snap peas - Zucchini slices - Green beans Feel free to swap in any seasonal vegetables you enjoy. Using a mix can add color and flavor to your teriyaki salmon bowls. This blog post covered key ingredients for tasty salmon bowls. You learned to marinate salmon and prep crisp veggies. Using an air fryer ensures perfect cooking. I shared helpful tips for flavor and storage. Feel free to swap proteins and grains based on your taste. These bowls are easy to make, healthy, and flavorful. Dive into this dish, and enjoy every bite! Use these steps to impress your friends and family with your cooking skills.

Air Fryer Teriyaki Salmon Bowls

Savor the deliciousness of Air Fryer Teriyaki Salmon Bowls with this easy recipe! Juicy salmon fillets are marinated in teriyaki sauce and perfectly air-fried, served over a bed of fluffy jasmine rice and vibrant sautéed vegetables. This quick and healthy meal is ready in just 30 minutes and is perfect for any weeknight dinner. Click through to discover how to make this mouthwatering dish and impress your family with your culinary skills!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 cup cooked jasmine rice

1 cup broccoli florets

1/2 red bell pepper, sliced

1/4 cup shredded carrots

2 green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Salmon: In a bowl, combine the teriyaki sauce, sesame oil, and a pinch of salt and pepper. Add the salmon fillets, ensuring they are covered in the marinade. Let them marinate for at least 15 minutes.

    Prepare the Vegetables: While the salmon marinates, prepare the vegetables. Give the broccoli florets a quick blanch in boiling water for 2 minutes, then plunge them into ice water to maintain their vibrant color.

      Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.

        Cook the Salmon: Place the marinated salmon fillets in the air fryer basket, skin side down. Air fry for 7-9 minutes or until the salmon is cooked through and flakes easily with a fork. If desired, you can brush the fillets with additional teriyaki sauce halfway through cooking for extra flavor.

          Sauté the Vegetables: While the salmon is cooking, heat a non-stick skillet over medium heat. Add a splash of sesame oil and sauté the broccoli, red bell pepper, and shredded carrots for about 3-5 minutes until just tender.

            Assemble the Bowls: In serving bowls, start with a base of jasmine rice. Add the sautéed vegetables on one side and place the cooked salmon fillet on top of the rice.

              Garnish & Serve: Garnish the bowls with sliced green onions and a sprinkle of sesame seeds. Drizzle with extra teriyaki sauce if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2