Ingredients
US Customary
Metric
Servings: 4 servings
Air Fryer Salmon
1 1/2 lb salmon filet, skin-on or skinless
1 tbsp olive oil or melted butter
1 tsp toasted sesame oil, optional but adds great flavor
1 tsp garlic powder
1 tsp smoked paprika
3/4 tsp fine sea salt
½ tsp black pepper
1/2 tsp onion powder
For the Bowls
4 cups cooked Jasmine rice, from 1 1/3 cup of raw rice
3-4 Persian cucumbers, or English cucumbers, sliced
2 avocados, diced
1/4 cup green onions, sliced, or chives
1 Tbsp sesame seeds, optional
1 cup shelled edamame, cooked to package instructions, optional
Lemon wedges for serving
Sriracha Mayo Sauce
½ cup mayonnaise
1 Tbsp sriracha sauce, or more to taste
1/2 Tbsp honey, or maple syrup
Instructions
Prepare the rice – Cook the rice or use the package instructions. You’ll need about 1 1/3 cups of Jasmine rice to yield 4 cups of cooked rice.
Season Salmon – Pat the salmon dry with a paper towel, remove the skin if desired, and cut into 1 to 1 1/2-inch cubes. Transfer to a mixing bowl and drizzle with olive oil and sesame oil. In a small bowl, stir together the seasonings: garlic powder, paprika, salt, pepper, and onion powder. Sprinkle over the salmon and toss gently until evenly coated.
Cook Salmon – Arrange salmon pieces in a single layer in the air fryer basket. Do not overcrowd the basket – cook in batches if needed. Air fry at 400˚F for 7 to 9 minutes, or until salmon is cooked through and flakes easily with a fork. Avoid overcooking. *See notes for cooking salmon on the stovetop or in the oven.
Make the Sauce – In a small bowl, whisk together mayo, sriracha, and honey until smooth. Add more heat or sweetness to taste if desired.
Assemble the Bowls – Divide the warm rice between serving bowls. Top with salmon, cucumber, avocado, and edamame if using. Drizzle generously with the salmon sauce (*see nutrition label note for sauce) and garnish with green onions and sesame seeds.
Notes
*Alternate Cooking Methods:
Pan-Seared Salmon – Heat a large nonstick skillet over medium-high heat with a little oil. Add salmon in a single layer and cook for 4 to 6 minutes total, turning once or twice, until golden and cooked through.
Baked Salmon – Spread salmon on a parchment-lined baking sheet and bake at 425°F for 8 to 10 minutes, or until flaky in the center. This works well when doubling the recipe.
*Additional toppings: sliced mango, julienned fresh carrots, roasted veggies, brown rice, hard-boiled egg, and a drizzle of soy sauce.
*Nutrition Label Note for Sauce: Includes 2 Tbsp of sauce per serving, which equals 162 calories per serving.
Make-Ahead and Storage: Store the salmon, rice, sauce, and toppings separately in airtight containers. Cooked salmon is best within 3 days but can be refrigerated up to 4 days. Dice the avocado just before serving. Reheat the rice in the microwave and warm the salmon gently in the air fryer at 350°F or in short intervals in the microwave.
