Air Fryer Salmon Bowls
Air Fryer Salmon Bowls are a fast, flavorful weeknight dinner made with caramelized flaky salmon, warm rice, crunchy veggies, and a simple homemade sauce. They taste fresh and restaurant-level delicious, but are made with simple prep and easy steps.
Air fryer salmon bowls are the easiest healthy weeknight dinner hack. When cooked correctly, my kids absolutely love salmon. When it's overcooked? They won't touch it. Cooking salmon in the air fryer is my favorite way to cook it. In this recipe, the salmon pieces cook in under 8 minutes in the air fryer, and it comes out tender with crispy edges. And while it cooks you can build the whole bowl underneath — rice, crunchy veggies, herbs, sauce.
Think: poke bowl vibes meets meal prep practicality. These salmon rice bowls are high protein, customizable, and way more affordable than takeout. They’re perfect for fast healthy dinners, quick high-protein lunches, and honestly? They taste restaurant-level good with barely any effort. Once you try air fryer salmon bowls, they’ll move into your weekly rotation fast.
Looking for more rice bowl ideas? Check out my Taco Tofu Rice Bowl, Greek Turkey Rice Bowl, and Korean Chicken Rice Bowl!
Why You'll Love This Recipe
- Easy – Salmon bites cook in the air fryer in under 10 minutes, leaving you more time for everything else.
- Perfectly Cooked Salmon – The air fryer gives restaurant-quality salmon without any splatter.
- Healthy & High Protein - these health bowls are perfect for balanced meals or meal prep.
- Customizable – you can make these your own in so many ways! Whether you swap the rice for quinoa, add veggies, or pick your favorite sauce, these are super easy to customize.
- Affordable Takeout Alternative these salmon bowls taste like a dish from your favorite restaurant but costs way less.
Ingredients
Salmon - fresh salmon gets cubed and caramelized and perfectly flaky in the air fryer.
Soy Sauce - brings salty, umami depth to the marinade.
Maple Syrup - lightly sweetens the salmon glaze and balances the savory ingredients. You can also use honey if you don't have pure maple syrup.
Rice Vinegar - adds tang and brightness.
Sesame Oil - gives that classic toasted nutty flavor.
Fresh Garlic - punches up the marinade with savory aromatics.
Sriracha - adds a little heat to both marinade.
Mayonnaise - makes the sauce creamy and luscious.
Sweet Chili Sauce - adds sweet, sticky, mild heat to the drizzle sauce.
Cucumbers - crunchy cucumbers bring cool crunch and freshness to the bowls.
Carrots - add color and crisp texture.
Green Onion - scallions adds a pop of fresh, mild onion flavor on top.
Avocado - adds creamy richness that balances all the bright flavors.
Rice - the warm, comforting base that soaks up all the sauce.
Variations
Different Vegetables - I love adding some cooked edamame to these rice bowls. You could also add roasted sweet potatoes, steamed or roasted broccoli or cauliflower, bell peppers, or mushrooms.
Different Base - instead of rice, you could use quinoa, cauliflower rice, brown rice, or potatoes.
Different Toppings - you could top with sesame seeds, store-bought yum yum sauce, or gochujang sauce.
Mayo Substitute - instead of mayonnaise, you can use plain Greek yogurt, or do half and half to keep it super creamy from the mayo.
Step by Step Instructions
Photo 1. Remove the skin from the salmon filets and then cut them into approximately 1-inch cubes. Combine all of the marinade ingredients in a bowl and add the salmon cubes.
Photo 2. Marinate for at least 10 minutes, but ideally a few hours.
Photo 3. Cook the rice according to package directions. I like to bake it, and have included instructions for this in the recipe card.
Photo 4. While the rice is cooking and the salmon is marinating, prep the sauce by combining the mayonnaise and sweet chili sauce. Set aside.
Photo 5. Add the marinated salmon cubes to a parchment lined air fryer in a single layer.
Photo 6. Air fry the salmon at 390 degrees for 6-7 minutes. The salmon should be caramelized and tender.
Assemble the bowls. Add your desired amount of rice to a bowl and top with salmon, sliced cucumbers, sliced carrots and avocado Then garnish with chopped green onion and drizzle with sauce. Enjoy!
Expert Tips
- Cut Salmon Into Even Pieces - this will ensure the salmon bites all cook evenly.
- Cook at High Temperature - cooking at 390 degrees F gives you that caramelized edge.
- Don't Overcrowd the Air Fryer - space = air circulation = crispy salmon
- Build the Bowl While Salmon Cooks - while the rice is cooking and the salmon is in the air fryer, prep the veggies and mix the sauce during cook time
- Storage - store leftovers in an airtight container in the refrigerator for 2-3 days.
- No Air Fryer? No Problem. You can bake the salmon. Simply cube and marinate the salmon and place on a sheet pan that is lined with parchment paper. Bake at 425 degrees F for 9-11 minutes.
Recipe FAQs
Yes. Thaw first if you want perfect, even texture. If you must cook from frozen, add 2–4 minutes and expect slightly less browning.
Use a thermometer if possible. Pull at 125–130°F in the thickest part — it’ll carryover cook to juicy medium.
Store salmon separately from rice + veggies + sauce. Reheat salmon gently (air fryer 350°F for 2–3 minutes) and build bowls fresh.
Other Salmon Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Air Fryer Salmon Bowls
Ingredients
Salmon:
- 1.5 lbs salmon skin off
- ½ cup soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha
Rice
- 2 cups uncooked white rice
- 4 cups water
- 1 tablespoon butter
- 1 teaspoon salt
Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoon milk to thin out the sauce
Bowl Toppings
- chopped mini cucumbers
- sliced carrots
- diced avocado
- chopped green onions
- pickled red onions optional
Instructions
Salmon
- Cut the salmon into 1" cubes and place in a medium bowl.
- In a small bowl, whisk together the soy sauce, maple syrup, garlic, rice vinegar, sesame oil, and Sriracha.
- Pour this over the salmon and stir well to combine.
- Marinate for 10 minutes, or (ideally) a couple of hours.
- When ready to cook, start cooking the rice and then come back to the salmon.
- Once rice is cooking and there is about 10 minutes left, add the salmon to your air fryer and cook at 390 degrees F for 6-8 minutes. The salmon should be 135 degrees F if you place a meat thermometer in one piece.
Rice
- Cook the rice according to package directions OR follow instructions below for baked rice, which is my preferred method.
- Preheat the oven to 350 degrees F and grease a 9x13" baking dish.
- Add the rice, water, butter, and salt to the baking dish and cover tightly with foil.
- Bake for 40-43 minutes, until rice is fluffy.
Sauce
- While the salmon and rice are cooking, mix together the mayonnaise and sweet chili sauce. Add 1-3 tablespoons of milk, until it is a drizzle-able texture.
Assemble Bowls
- Into each bowl, add desired amount of rice, cucumbers, carrots, avocado, and salmon bites. Drizzle with sweet chili aioli and sprinkle with chopped green onions. Enjoy!
Notes
- Cut Salmon Into Even Pieces - this will ensure the salmon bites all cook evenly.
- Cook at High Temperature - cooking at 390 degrees F gives you that caramelized edge.
- Don't Overcrowd the Air Fryer - space = air circulation = crispy salmon
- Build the Bowl While Salmon Cooks - while the rice is cooking and the salmon is in the air fryer, prep the veggies and mix the sauce during cook time
- Storage - store leftovers in an airtight container in the fridge for 2-3 days.
- No Air Fryer? No Problem. You can bake the salmon. Simply cube and marinate the salmon and place on a sheet pan that is lined with parchment paper. Bake at 425 degrees F for 9-11 minutes.
