Air Fryer Salmon Bowl Recipe
Air Fryer Salmon Bowls deliver tender, flaky salmon paired with crisp veggies and a zesty spicy mayo, making them a quick, nourishing meal for busy weeknights.
Fresh cucumber, carrot ribbons, snap peas, and creamy avocado bring texture and color, turning these Air Fryer Salmon Bowls into a crave-worthy lunch or dinner any day.
What You’ll Need for Perfect Air Fryer Salmon Bowls
- Salmon – The star protein, cut into bite-sized cubes for even cooking and perfect flakiness.
- Cucumber – Adds a cool crunch that balances the warm, savory salmon.
- Carrot – Bright ribbons or shreds give sweetness and vibrant color.
- Avocado – Creamy slices that add richness and balance the spicy mayo.
- Snap Peas – Crisp freshness that rounds out the veggie medley beautifully.
- Spicy Mayo – A bold blend of light or Kewpie mayo, sriracha, soy sauce, sesame oil, garlic, and ginger, tying everything together with a punch of heat.
How to Make Air Fryer Salmon Bowls
Start by prepping your salmon, removing the skin and cutting it into cubes for quick, even cooking. Toss the salmon with salt, pepper, and a drizzle of sesame oil to infuse it with savory depth.
While the air fryer preheats to 400°F, prep the fresh veggies—thinly slice cucumber, ribbon the carrot, and slice ripe avocado. Add the snap peas to the mix for an extra bite of crunch.
Next, arrange the seasoned salmon cubes in a single layer in the air fryer basket. Cook for about seven minutes, flipping halfway so each piece turns out perfectly tender and flaky.
As the salmon cooks, whisk together the spicy mayo with sriracha, soy sauce, garlic, ginger, and a touch of sesame oil—this sauce transforms each bite into a burst of flavor.
Build your bowls by layering warm rice, topping with the colorful veggies and crispy salmon, then drizzling generously with the spicy mayo. Finish with scallions, furikake, or a sprinkle of sesame seeds for extra texture.
Flavorful Tips & Tasty Twists
Keep a close eye on the salmon—it cooks fast in the air fryer and can easily dry out. A touch of pink inside keeps it moist and tender. For extra crunch, swap snap peas for edamame or shredded cabbage.
Switch up the sauce with a drizzle of eel sauce or add a squeeze of lime for a citrusy kick. If you’re craving more heat, increase the sriracha or toss in a bit of chili crisp.
Serve these bowls over sushi rice for extra authenticity, or try quinoa or cauliflower rice for a lighter base.
Storing & Reheating Leftover Salmon Bowls
Store leftover salmon and veggies separately from the rice to maintain freshness and texture. Keep them in airtight containers in the fridge for up to two days.
When ready to enjoy, reheat the salmon gently in the air fryer for a few minutes to revive its flakiness without drying it out. Assemble fresh rice and veggies, then top with sauce just before serving for the best texture and flavor.
Air Fryer Salmon Bowl Recipe
Ingredients
- 1/4 cup low sodium soy sauce
- 1 teaspoon minced ginger
- 3/4 teaspoon kosher salt
- 1 pound salmon skin removed, diced into 1-inch cubes
- 1 large ripe avocado thinly sliced
- 2 teaspoons sesame oil for salmon
- 1/2 teaspoon pepper
- 1 cup light mayo or Japanese Kewpie mayo
- 8 ounces snap peas
- Cooked rice for serving
- 1/4 cup sriracha
- 3 cloves garlic minced or grated
- 1 medium carrot sliced into ribbons or fine shreds
- Furikake or sesame seeds for garnish
- Scallions for garnish
- 1 medium cucumber thinly sliced
- 2 teaspoons sesame oil for spicy mayo
Instructions
- Remove the skin from the salmon and cut it into 1-inch pieces. Place the salmon in a medium bowl, season with kosher salt and pepper, and drizzle with sesame oil; toss gently to coat. Prepare all vegetables and set aside. Preheat the air fryer to 400°F and lightly coat the basket with cooking spray or olive oil. Arrange the salmon in a single layer inside the air fryer basket. Cook for 7 minutes, checking once halfway through to ensure the fish does not overcook; the salmon should flake easily with a fork. In a separate small bowl, whisk together the mayonnaise, sriracha, soy sauce, minced garlic, minced ginger, and sesame oil until smooth. To assemble, spoon cooked rice into serving bowls, arrange cucumber, carrot, snap peas, and avocado on top, then add the cooked salmon. Drizzle generously with spicy mayo and sprinkle with scallions and furikake or sesame seeds as desired. Serve immediately.
