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Short-Order Kitchen

Air Fryer Teriyaki Salmon Bowl

By Wes Ellis2 min read
A bowl of white rice topped with glazed salmon, sesame seeds and fresh cilantro.
Recipe card
Servings
1
Prep
5 minutes
Cook
10 to 15 minutes
Method
Air fryer
Heat
375°F to 400°F air fryer
Difficulty
Easy
Jump to ingredients & directions ↓

Part 15 of the thread Air fryer weeknights

THE SHORT VERSION4 points
  • Brush the salmon with teriyaki, go easy on the salt.
  • Salmon at 400°F for 10 to 12 minutes, to 145°F.
  • Green beans like 375°F for 8 to 10 minutes; broccoli and peppers can ride along with the fish.
  • Serve over jasmine rice or cauliflower rice.
THE RECIPE · AIR FRYER TERIYAKI SALMON BOWL

Ingredients

Salmon

Vegetables

Base

You'll need

  • Air fryer
  • Bowl
  • Brush or small bowl for the sauce
  • Knife and cutting board

Directions

Prep

  1. Pat the salmon dry and brush or toss it with teriyaki. Season lightly; the sauce is already salty. Let it sit a few minutes if you have them.
  2. Toss the vegetables with a light spray of oil, salt and pepper.

Cook

  1. Heat the air fryer to 400°F.
  2. Broccoli, peppers or snap peas: put them in the basket with the salmon, in as close to one layer as you can, and cook 10 to 15 minutes. Check the fish at 10.
  3. Green beans: cook them separately at 375°F for 8 to 10 minutes, shaking halfway, and cook the salmon at 400°F for 10 to 12 minutes.
  4. The salmon is done when it flakes easily or reads 145°F, and the vegetables should be tender-crisp.

Build

  1. Spoon the rice or cauliflower rice into a bowl, top with the salmon and vegetables, and drizzle with a little more teriyaki.
Notes Leftovers keep 2 days in the fridge, together or apart. Reheat gently in the microwave, oven or air fryer. Roughly 385 to 400 calories and 38 to 41 g protein per serving, give or take.

wesellis.com/blog/air-fryer-teriyaki-salmon/

Salmon, sticky sauce, something green, rice. It's the takeout bowl you can have on the table in about fifteen minutes, and most of that is the air fryer doing its thing while you find a bowl.

Choosing the vegetable

The vegetable decides whether this is one batch or two. Broccoli, peppers and snap peas cook in about the same time as a salmon fillet at 400°F, so they can share the basket. Green beans do better a little cooler and on their own; at 400°F next to the fish, the thin ones scorch before the thick ones soften. Cook them first and keep them warm, or run them while you eat the first half of dinner. Either way works.

Heads up

Teriyaki has a lot of sugar. At 400°F it caramelizes nicely for about ten minutes and then starts to burn. If your fillet is thick and needs longer, brush on a second coat only in the last couple of minutes.

Keep the salt in check

Bottled teriyaki is basically soy sauce with sugar, so it's already salty. Season the fish and vegetables lightly and let the sauce do the rest.

Tip

Cauliflower rice cooks in a couple of minutes in the microwave. Jasmine rice from the freezer is just as quick.

For a homemade glaze with less sugar and a little heat, the Maple Soy Glaze is worth the extra five minutes. The same bowl-building idea runs through the Greek Power Bowls, and leftover rice makes a solid start on Shrimp Fried Rice.

LINKED FROM2 notes

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