Description
These air fryer teriyaki salmon bites are tender, juicy, and coated in a sticky-sweet glaze, perfect for building an easy salmon bowl in about 20 minutes.
Ingredients
4 filets salmon – I used Atlantic but King or Sockeye will work too
4 tablespoon coconut aminos – or soy sauce
2 teaspoon sesame oil – you can use olive oil if needed
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 work
1 teaspoon hot sauce
½ teaspoon chipotle powder
½ teaspoon paprika
1 teaspoon olive oil
For the rice bowls:
3 cups cooked brown rice
1 cup cooked edamame
1 avocado
Instructions
1. Pat the salmon filets dry with a paper towel. Remove skin if needed, then cut into 2-inch cubes.
2. In a bowl, mix coconut aminos, sesame oil, honey, garlic powder, and sea salt. Reserve 1 tablespoon of the marinade in a separate bowl.
3. Add salmon cubes to the large bowl and gently toss to coat. Let marinate for at least 3 minutes.
4. Place the marinated salmon cubes in the air fryer basket, spacing them apart. Cook at 400°F for 7 minutes until crispy and caramelized.
5. While salmon cooks, mix yogurt, hot sauce, chipotle powder, paprika, and olive oil in a small bowl to make the spicy yogurt sauce.
6. To assemble each bowl, add 1 cup of cooked brown rice. Top with salmon bites, edamame, and avocado slices.
7. Drizzle with the reserved marinade and spoon spicy yogurt sauce over the top. Serve immediately.
Notes
If using frozen edamame, thaw or steam it before adding to the bowl.
Swap brown rice for jasmine, cauliflower rice, or quinoa if preferred.
To reduce sodium, use low-sodium soy sauce or reduced-sodium coconut aminos.
Customize toppings with cucumbers, shredded carrots, or pickled onions for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 456
- Sugar: 10g
- Sodium: 1072mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 97mg