Teriyaki Air Fryer Salmon Bowl

Here’s the organized recipe for the Teriyaki Air Fryer Salmon Bowl:

Teriyaki Air Fryer Salmon Bowl

Ingredients:

• For the Salmon:
  • 2 salmon filets (Atlantic, King, or Sockeye)
  • 2 tablespoons coconut aminos
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
• For the Spicy Yogurt Sauce:
  • ¼ cup plain Greek yogurt (0% or any type)
  • 1 teaspoon hot sauce
  • ½ teaspoon chipotle powder
  • ½ teaspoon paprika
  • 1 teaspoon olive oil
• For the Rice Bowls:
  • 2 cups cooked brown rice
  • ½ cup cooked edamame
  • ½ avocado, sliced

Directions:

1. Preparation:
   • Pat the salmon filets dry with a paper towel. Remove the skin if necessary and cut the filets into 2-inch cubes.
2. Marinating:
   • In a bowl, combine coconut aminos, sesame oil, honey, garlic powder, and sea salt. Reserve a tablespoon of this marinade in a separate bowl for later use. Add the salmon cubes to the marinade and toss gently. Allow to marinate for at least 3 minutes.
3. Cooking:
   • Arrange the salmon cubes in the air fryer basket, ensuring space between them. Cook at 400°F for 7 minutes, until edges are crispy and the teriyaki sauce has caramelized.
4. Sauce Preparation:
   • While the salmon cooks, prepare the spicy yogurt sauce by mixing yogurt, hot sauce, chipotle powder, paprika, and olive oil until well combined.
5. Assembly:
   • In each bowl, place 1 cup of cooked brown rice, add the crispy salmon, a handful of edamame, and avocado slices. Drizzle with the reserved marinade and spicy yogurt sauce.

Prep Time: 15 minutes
Cooking Time: 7 minutes
Total Time: 22 minutes
Servings: 2
Calories per Serving: 550 kcal

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Teriyaki Air Fryer Salmon Bowl

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• Author: Dulcia
• Total Time: 22 minutes
• Yield: 2 1x

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Description

Indulge in the delectable flavors of our Teriyaki Air Fryer Salmon Bowl, where each bite offers a crispy edge and a tender, flavorful center. This bowl not only satisfies your seafood cravings but also packs a punch with its homemade

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Ingredients

Scale 1x2x3x

2 filets salmon – Preferably Atlantic, but King or Sockeye will also do
2 tablespoon coconut aminos
1 teaspoon sesame oil
1 tablespoon honey
½ teaspoon garlic powder
½ teaspoon sea salt
For the spicy yogurt sauce:
¼ cup plain yogurt – I used 0% Greek yogurt, but any type will suffice
1 teaspoon hot sauce
½ teaspoon chipotle powder
½ teaspoon paprika
1 teaspoon olive oil
For the rice bowls:
2 cups cooked brown rice
½ cup cooked edamame
½ avocado

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Instructions

Preparation: Pat the salmon filets dry with a paper towel. If necessary, use a sharp knife to remove the skin, then cut the filets into 2-inch cubes.
Marinating: In a bowl, combine coconut aminos, sesame oil, honey, garlic powder, and sea salt. Reserve a tablespoon of this marinade in a separate bowl for later use. Add the salmon cubes to the main marinade bowl and gently toss to coat. Allow the salmon to marinate for at least 3 minutes.
Cooking: Arrange the salmon cubes in the air fryer basket, ensuring space between them. Cook at 400 F for 7 minutes, until the edges are crispy and the teriyaki sauce has caramelized.
Sauce Preparation: While the salmon cooks, prepare the spicy yogurt sauce by mixing the yogurt, hot sauce, chipotle powder, paprika, and olive oil together until well combined.
Assembly: In each bowl, place 1 cup of cooked brown rice, followed by the crispy salmon, a handful of edamame, and avocado slices. Drizzle with the reserved marinade and spicy yogurt sauce.

• Prep Time: 15 minutes
• Cook Time: 7 minutes

Nutrition

• Calories: 550 kcal