Salmon bowls are one of those meals I come back to again and again, especially on nights when I want something that feels fresh but still filling. They hit that sweet spot between comforting and energizing, without requiring a whole evening in the kitchen.

This version has become my personal favorite because it’s colorful, balanced, and honestly just fun to eat. Warm rice, tender teriyaki salmon, cool crunchy veggies, and a little drizzle of sauce on top—every bite feels complete.

I also love how flexible salmon bowls are. You can follow the recipe closely, or use it as a loose framework depending on what’s in your fridge, which makes it perfect for real-life cooking.

The teriyaki salmon is the real star here. Cooking it in the air fryer gives you that lightly crisp exterior while keeping the inside moist, flaky, and full of flavor.

Once you start building bowls like this, it’s hard to go back to boring dinners. They’re quick, satisfying, and somehow feel a little special, even on a regular weeknight.

Why Salmon Bowls Work So Well

What I love most about salmon bowls is how naturally balanced they are. You get protein, carbs, healthy fats, and fresh produce without having to overthink anything.

The mix of warm and cold elements keeps things interesting. Hot rice and salmon paired with chilled cucumber, mango, and avocado creates contrast that never gets old.

They’re also incredibly customizable, which makes them great for families or picky eaters. Everyone can build their own bowl and leave out whatever they’re not into.

And let’s be honest, meals that look beautiful tend to feel more satisfying. These bowls are vibrant, colorful, and always feel a little restaurant-worthy.

Ingredients Needed for the Recipe

• Salmon fillets – The main protein, marinated and cooked until flaky and tender.
• Jasmine rice – The base of the bowl, adding warmth and structure.
• Edamame – Adds plant-based protein and a subtle bite.
• English cucumber – Brings crunch and freshness to balance the rich salmon.
• Green onions – Used as a garnish for mild onion flavor and color.
• Mango – Adds sweetness that pairs beautifully with teriyaki sauce.
• Avocados – Creamy texture that ties everything together.
• Fresh cilantro – Brightens the bowl with a fresh, herby finish.
• Sriracha mayo – Optional, but great for a little heat and creaminess.
• Low-sodium soy sauce – Forms the savory base of the teriyaki sauce.
• Rice vinegar – Adds acidity to balance the sweetness in the sauce.
• Sesame oil – Brings nutty depth to the teriyaki flavor.
• Light brown sugar – Sweetens and thickens the sauce.
• Honey – Adds a softer, more rounded sweetness.
• Ground ginger – Provides warmth and subtle spice.
• Garlic – Enhances the savory notes in the sauce.
• Cornstarch slurry – Thickens the teriyaki sauce to a glossy finish.
• Crushed red pepper flakes – Optional heat for a gentle kick.

Prep Notes Before You Start

Before cooking, I like to get all the chopping done first. Having the mango, cucumber, avocado, and herbs ready makes assembly feel effortless later.

The teriyaki sauce can also be made ahead of time, which is a lifesaver on busy days. Once it’s cooled and stored, dinner comes together fast.

If your salmon has skin, you can leave it on or remove it depending on preference. The air fryer handles both well, so it’s really up to you.

How to make Salmon Bowls?

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Step 1 – Make the Teriyaki Sauce

Add all of the sauce ingredients to a small saucepan over medium heat. Stir constantly as the mixture comes to a boil so nothing sticks or burns.

Let it boil for about one minute, just until the sauce thickens enough to coat the back of a spoon. Remove from heat and allow it to cool completely.

Step 2 – Marinate the Salmon

Pour about a quarter cup of the cooled teriyaki sauce over the raw salmon fillets. Make sure each piece is lightly coated.

Let the salmon marinate for at least 20 minutes, or up to overnight if you want deeper flavor. Cover and refrigerate while it rests.

Step 3 – Cook the Rice

Prepare the rice according to the package instructions. Jasmine rice is my go-to here, but any rice you love will work.

Once cooked, fluff it gently with a fork and keep it warm until you’re ready to assemble the bowls.

Step 4 – Cook the Salmon

Preheat the air fryer to 400°F and lightly spray the basket with non-stick spray. Place the marinated salmon fillets inside.

Cook for 5 to 7 minutes, until the salmon flakes easily with a fork and stays juicy inside. Avoid overcooking to keep it tender.

Step 5 – Assemble the Bowls

Divide the warm rice evenly between serving bowls. Place a piece of teriyaki salmon right on top.

Arrange the avocado, mango, cucumber, and edamame around the salmon so every bite gets a little of everything.

Step 6 – Garnish and Serve

Drizzle extra teriyaki sauce and sriracha mayo over the bowls, if using. Don’t go too heavy—you can always add more.

Finish with chopped green onions and fresh cilantro, then serve right away while the salmon is warm.

Tips

• Don’t over-marinate the salmon; too long can make the texture mushy.
• Use ripe but firm avocados so they hold their shape in the bowl.
• Let the teriyaki sauce cool before using it as a marinade.
• Fluff the rice gently to keep it light, not compacted.
• Add sauces gradually so they don’t overpower the bowl.

Easy Variations to Try

If you want to change things up, there are so many ways to tweak these salmon bowls without losing their charm. Small swaps can make the dish feel brand new.

For a baked version, cook the salmon in a 400°F oven until just done. It stays moist and works great when making larger batches.

Grilling the salmon adds a subtle smoky flavor that pairs beautifully with the sweet teriyaki sauce. It’s perfect for warmer months.

You can also swap the rice for cauliflower rice if you’re keeping things low carb. The toppings and salmon still shine.

Vegetarian and Veggie-Forward Options

If you’re cooking for someone who doesn’t eat fish, tofu is a fantastic substitute. Crisp it in the air fryer, then toss it in teriyaki sauce.

Adding extra vegetables is another easy win. Steamed broccolini, sautéed zucchini, or bell peppers all fit right in.

These additions don’t just add nutrition, they also bring more texture and color to the bowl.

Serving and Make-Ahead Ideas

Salmon bowls are best enjoyed fresh, but they’re also great for meal prep. Store the components separately to keep everything tasting its best.

The teriyaki sauce can be made several days ahead and kept refrigerated. Veggies can be chopped in advance and stored in airtight containers.

When it’s time to eat, simply reheat the rice and salmon, then assemble. It’s one of those meals that actually holds up well.

Whether you’re making dinner for yourself or serving a group, salmon bowls always feel thoughtful and satisfying. They’re simple, vibrant, and endlessly reliable.

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Salmon Bowls Recipe

Author: Elly Cooking Method: Air Fryer Cuisine: Asian Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Cooking Temp: 204  C Servings: 5 Estimated Cost: $ 15 Calories: 580

Best Season: Spring, Summer, Fall, Winter

Description

This vibrant and healthy Salmon Bowl features tender teriyaki-glazed salmon cooked to perfection in the air fryer (or oven/grill), served over fluffy jasmine rice and topped with fresh avocado, mango, cucumber, edamame, green onions, and cilantro. Ready in under 30 minutes, it’s a nutrient-packed meal that’s as satisfying as it is beautiful!

ingredients

Servings

For the Bowls

• 5 fillets salmon (4–6 oz each, skin-on or skinless)
• 2 cups dry jasmine rice (or sushi rice, brown rice, or coconut rice)
• 1.5 cups edamame (shelled, cooked)
• 1 English cucumber (sliced)
• 2 mangos (peeled and cubed)
• 2 avocados (peeled, seeded, and cubed)
• 6 green onions (chopped)
• 0.5 cup fresh cilantro (chopped)
• Sriracha mayo (for topping (optional))

Teriyaki Sauce

• 0.5 cup low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 0.25 cup + 1 Tbsp light brown sugar
• 1 Tbsp honey
• 0.75 tsp ground ginger
• 1 clove garlic (minced)
• 2 tsp cornstarch + 2 tsp water (mixed to form slurry)
• 0.25 tsp crushed red pepper flakes (optional for heat)

Instructions

1. Make Teriyaki Sauce

   Add all teriyaki sauce ingredients (except cornstarch slurry) to a small saucepan over medium heat. Bring to a boil, stirring constantly. Once boiling, stir in cornstarch slurry and cook for 1 minute until thickened. Remove from heat and let cool. Can be made several days ahead.
   Mark as complete

2. Marinate Salmon

   Pour ¼ cup of the cooled teriyaki sauce over the raw salmon fillets. Marinate for at least 20 minutes or up to overnight in the fridge.
   Mark as complete

3. Cook Rice

   Prepare jasmine rice according to package instructions.
   Mark as complete

4. Cook Salmon

   Preheat air fryer to 400°F (204°C). Lightly spray basket with non-stick spray. Place salmon fillets in basket and air fry for 5–7 minutes, or until salmon flakes easily with a fork (internal temp 125–135°F). For oven: bake at 400°F for 7–9 min. For grill: cook skin-side down over medium heat for 6 min, flip and cook 3–4 more minutes.
   Mark as complete

5. Assemble Bowls

   Divide cooked rice among 5 bowls. Top each with a piece of teriyaki salmon and arrange avocado, edamame, mango, cucumber, and green onions around it.
   Mark as complete

6. Garnish & Serve

   Drizzle with extra teriyaki sauce and sriracha mayo (if using). Garnish with fresh cilantro and additional green onions.
   Mark as complete

Nutrition Facts

Servings 5

Serving Size 1 bowl

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 24gg37%

Saturated Fat 4gg20%

Trans Fat 0gg

Cholesterol 70mgmg24%

Sodium 780mgmg33%

Potassium 950mgmg28%

Total Carbohydrate 58gg20%

Dietary Fiber 8gg32%

Sugars 15gg

Protein 38gg76%

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Calcium 8 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Low Carb Option: Swap rice for cauliflower rice.
• Vegetarian Version: Use crispy air-fried tofu instead of salmon and toss in teriyaki sauce.
• Extra Veggies: Add bell peppers, steamed broccolini, or sautéed zucchini for more color and nutrients.
• Meal Prep Friendly: Cook rice, chop veggies, and make teriyaki sauce ahead of time for quick assembly during the week.

Keywords: salmon bowl, teriyaki salmon, air fryer salmon, healthy dinner, 30-minute meal, seafood bowl, Japanese-inspired bowl