20-Minute Air Fryer Teriyaki Salmon Bowls – Irresistible Flavor!

Name: 20-Minute Air Fryer Teriyaki Salmon Bowls - Irresistible Flavor!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 salmon fillets (6 oz each); 1/4 cup teriyaki sauce; 1 cup cooked white rice; 1 cup shredded carrots; 1 cup sliced cucumber; 1 avocado, sliced; 1 tbsp sesame seeds; 1 tbsp chopped green onions

Author: lia

Published: November 8, 2025

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Let me tell you about my new favorite weeknight hero – these air fryer teriyaki salmon bowls! I stumbled onto this recipe when I was desperate for something fast, healthy, and packed with flavor after long workdays. That little air fryer of mine? Total game changer. The salmon comes out perfectly glazed and flaky in just 10 minutes – no babysitting a pan or dealing with fishy smells lingering in the kitchen. Pile it over rice with crisp veggies, and wow, you’ve got a restaurant-worthy meal that’s actually good for you. My family goes nuts for these bowls, and cleanup? Basically nonexistent. Exactly what busy people need.

Air fryer teriyaki salmon bowls - detail 1

Why You’ll Love These Air Fryer Teriyaki Salmon Bowls

Listen, I wouldn’t rave about these bowls if they weren’t downright magical for real-life cooking. Here’s why they’ve become my go-to:

Crazy fast – From fridge to table in 20 minutes flat (even my takeout can’t beat that!)
Healthier than takeout – Packed with protein, good fats from the avocado, and fresh veggies
That sticky-sweet teriyaki glaze – Caramelizes perfectly in the air fryer for restaurant-quality flavor
One-basket wonder – The air fryer means zero splattered stovetop and just one dish to wash
Endlessly customizable – Swap in whatever veggies you’ve got lurking in the fridge

Seriously – these bowls check every box for busy nights when you want something delicious without the hassle.

Ingredients for Air Fryer Teriyaki Salmon Bowls

Here’s everything you’ll need to make these flavor-packed bowls – I promise it’s all simple stuff you might already have:

2 salmon fillets (6 oz each) – Look for center-cut pieces about 1-inch thick for even cooking
1/4 cup teriyaki sauce – The good, thick kind that clings to the salmon
1 cup cooked white rice – Jasmine or sushi rice works beautifully here
1 cup packed shredded carrots – About 2 medium carrots if you’re grating fresh
1 cup sliced cucumber – I like English cucumbers for their thin skins
1 ripe avocado, sliced – Wait until it gives slightly when pressed
1 tbsp sesame seeds – Toasted ones add amazing nutty flavor
1 tbsp chopped green onions – The green parts only for pretty color

Ingredient Notes & Substitutions

No stress if you need to swap things out – here’s how to make it work:

Salmon: Frozen fillets work great! Just thaw overnight in the fridge and pat very dry before saucing
Teriyaki sauce: Try low-sodium versions if watching salt, or make your own with soy sauce, honey, and garlic
Rice: Brown rice, quinoa, or even cauliflower rice keeps it lighter
Veggies: Swap in quick-pickled radishes, shredded cabbage, or snap peas – whatever’s fresh!
Avocado: Edamame adds nice protein if avocados aren’t ripe
Sesame seeds: Crushed peanuts add great crunch too

The beauty of these bowls? They’re practically foolproof – use what you’ve got and it’ll still taste amazing!

Equipment You’ll Need

Here’s the beautiful part – you don’t need any fancy gadgets to make these teriyaki salmon bowls shine! My tiny NYC kitchen proves it. Just grab:

Your trusty air fryer – Any model works, but basket-style gives the best crisp
A sharp knife – For slicing those veggies nice and thin
Cutting board – I keep one just for fish to avoid flavor transfers
Measuring spoons – For that perfect teriyaki glaze ratio
Pastry brush – Or just use a spoon to coat the salmon
Mixing bowl – Only if making homemade teriyaki (worth it!)

That’s it! No special pans, no weird tools – just simple stuff most kitchens already have kicking around.

How to Make Air Fryer Teriyaki Salmon Bowls

Okay, let’s get cooking! These bowls come together so fast you’ll barely have time to pour yourself a drink. Here’s exactly how I do it:

Preheat that air fryer! Crank it to 400°F (200°C) – this takes about 3 minutes in most models. Trust me, starting hot means crispy edges on your salmon.
Glaze your fish. Pat those salmon fillets dry with paper towels (super important for the sauce to stick!), then brush generously with teriyaki sauce. I like to do both sides but go heavier on the top – it caramelizes beautifully.
Air fry time! Place salmon in the basket skin-side down if yours has skin. No crowding – leave space between fillets! Cook for 8-10 minutes. Thicker cuts might need 11 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the edges get that gorgeous sticky glaze.
Veggie prep while it cooks. This is when I slice cucumbers, mash avocados with a pinch of salt, and fluff my rice. Multi-tasking for the win!
Build your bowls. Rice first, then arrange salmon and veggies artfully (or just dump them in – no judgment!). Sprinkle with sesame seeds and green onions for that restaurant-worthy finish.
Extra sauce magic. I always warm a little extra teriyaki sauce to drizzle over top – it makes all the difference!

Air fryer teriyaki salmon bowls - detail 2

Serving Suggestions

Want to take these bowls next-level? Here’s how I jazz them up for guests or meal prep:

Sidekick stars: Add steamed edamame (sprinkle with sea salt) or a small bowl of miso soup – the umami flavors pair perfectly.
Crunch factor: Top with crispy wonton strips or those crunchy fried onions from the salad aisle.
Spice lovers: A drizzle of sriracha mayo or sprinkle of red pepper flakes wakes everything up.
Pretty presentation: I arrange ingredients in little piles rather than mixing – shows off all those vibrant colors!
Meal prep hack: Keep components separate in containers, then assemble right before eating to keep everything fresh.

Pro tip: These bowls taste amazing cold too – perfect for summer lunches when you can’t bear to turn on the stove!

Tips for Perfect Air Fryer Teriyaki Salmon Bowls

After making these bowls at least twice a week for months (yes, we’re obsessed), I’ve picked up some tricks that make all the difference between good and oh-my-goodness amazing:

Dry that salmon! I can’t stress this enough – pat your fillets thoroughly with paper towels before adding sauce. Wet fish = steamed salmon instead of that gorgeous caramelized crust we want. I usually press gently for a good 10 seconds per side.

Space is your friend. That air fryer basket might look roomy, but trust me – give each fillet breathing room! Overcrowding leads to uneven cooking and soggy glaze. If your air fryer’s small, cook in batches (it’s worth the extra 10 minutes).

The fork test never lies. Don’t guess when your salmon’s done – gently press a fork into the thickest part. Perfectly cooked salmon flakes easily and looks slightly opaque in the center. Still see dark pink? Give it another minute.

Glaze in stages. I brush sauce on before cooking, then again halfway through for extra flavor. That second layer gets all sticky and irresistible – just open the basket carefully because steam escapes!

Skin-side down magic. If your salmon has skin, place it skin-side down in the basket. The skin protects the delicate flesh from drying out while getting super crispy. My kids fight over the crispy skin bits!

Rest before serving. Let your salmon sit for 2 minutes after air frying – those juices redistribute beautifully. I use this time to artfully arrange my veggies (or, let’s be real, to snap a quick Instagram pic).

Bonus tip from my last kitchen disaster: Watch the sauce! Thick teriyaki can drip and smoke if you’re not careful. I put a little water in the air fryer drawer below the basket to catch drips – total game changer!

Storage & Reheating Instructions

Here’s the deal – these teriyaki salmon bowls taste best fresh, but I’ve perfected the art of leftovers (because let’s be honest, who actually cooks just two portions?). Just follow my simple rules to keep everything tasting amazing:

Smart storage is key: Keep components separate in airtight containers – rice in one, salmon in another, veggies in their own. The salmon will stay good for 2 days max in the fridge. Any longer and it starts getting that funky fish smell (trust me, learned that the hard way).

Reheating magic: That air fryer isn’t just for cooking – it’s the best way to bring leftover salmon back to life! Pop it in at 350°F for 2-3 minutes until just warmed through. You’ll keep that beautiful glaze instead of ending up with rubbery microwaved fish (ugh).

Veggie revival: If your cukes and carrots get limp, give them an ice water bath for 5 minutes – they’ll crisp right back up! Avocado obviously doesn’t keep well, so I always slice that fresh when assembling.

Microwave warning! I know it’s tempting, but microwaving salmon is a one-way ticket to Sad Dinner Town. The fish gets dry and that amazing glaze turns weirdly soggy. If you must microwave, do 30-second bursts at 50% power and accept that it won’t be perfect.

Pro tip from my meal prep days: Freeze the cooked salmon if you won’t eat it within 2 days. Wrap each portion tightly in foil, then thaw overnight in the fridge before reheating. Texture won’t be quite as perfect, but it beats wasting good fish!

Nutritional Information

Now, I’m no nutritionist, but I’ve crunched the numbers so you know exactly what you’re getting in these delicious teriyaki salmon bowls. Keep in mind these are estimates – your exact counts might vary depending on your specific ingredients (especially that teriyaki sauce – some brands pack more sugar than others!). Here’s the breakdown per serving:

Calories: 450 – Just right for a satisfying meal without feeling stuffed
Protein: 30g – That salmon really delivers the protein punch!
Carbs: 40g – Mostly from the rice, but hey, we need energy
Fiber: 6g – Thank those crunchy veggies and avocado
Sugar: 8g – The teriyaki’s sweet spot (pun intended)
Fat: 20g – Mostly the good-for-you kind from salmon and avocado

What I love is how balanced this meal is – you’re getting quality protein, complex carbs, and healthy fats all in one colorful bowl. Way better than any frozen meal claiming to be “healthy”! The sodium’s a bit high from the teriyaki (about 800mg), so if you’re watching salt, definitely try a low-sodium sauce or make your own.

FAQ About Air Fryer Teriyaki Salmon Bowls

I get questions about these teriyaki salmon bowls all the time – here are the answers to everything you might be wondering before you start cooking:

Can I use frozen salmon fillets?
Absolutely! That’s actually how I make these most often (because who remembers to thaw fish?). Just move them from freezer to fridge the night before, or if you’re in a pinch, seal in a plastic bag and soak in cold water for 30 minutes. The key is patting them bone-dry before adding sauce – frozen fish tends to release more moisture.

How do I make this gluten-free?
Easy peasy! Just swap regular teriyaki for a gluten-free version (most grocery stores carry them now) or make your own with tamari instead of soy sauce. Double check that your other ingredients are gluten-free too – sometimes those pre-shredded carrots have anti-caking agents to watch for.

My salmon sticks to the basket – help!
Been there! Three tricks: 1) Make sure your air fryer is fully preheated, 2) Lightly spray the basket with oil first, and 3) Don’t try to move the salmon too soon – let it cook for at least 5 minutes before checking. If it still sticks, slide a thin spatula underneath while it’s warm.

Can I prep components ahead of time?
You bet! I often prep the rice and chop veggies in the morning. Keep the salmon raw in its marinade in the fridge until ready to cook – the teriyaki actually penetrates more flavor this way! Just don’t let it sit more than 4 hours or the texture gets mushy.

What if I don’t have an air fryer?
No worries! Bake your salmon at 400°F on a parchment-lined sheet for 12-15 minutes instead. You won’t get quite the same caramelized edges, but it’ll still be delicious. Broil for the last minute if you want that sticky glaze effect.

Ready to Make This Recipe?

Alright, my fellow busy food lovers – it’s go time! I can practically smell that sweet-savory teriyaki glaze caramelizing in your air fryer already. This recipe is seriously foolproof (I’ve tested it on my disaster-prone cousin twice – success both times!).

When you whip up these bowls, do me a favor? Snap a pic of your creation and tag me – I love seeing how everyone puts their own spin on it. Did you add sriracha? Swap in purple rice? Pile on extra avocado (always the right choice)? I want to see your masterpiece!

Check out more delicious recipes on Pinterest!

And hey, if this becomes your new weeknight superhero like it did for me, drop a quick rating below. Not for me – but for that single parent or exhausted student who needs to know this recipe actually delivers on its promises. We’re all in this “I-want-delicious-food-but-have-zero-time” boat together!

Now go forth and air fry with confidence, my friend. Dinner’s about to get seriously exciting in your kitchen tonight!