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Crispy Air Fryer Teriyaki Salmon Bowls Easy Recipe with Cucumber and Ginger

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A quick and easy recipe for crispy air fryer salmon bowls with homemade teriyaki sauce, fresh cucumber ribbons, and pickled ginger, perfect for a fuss-free weeknight dinner.

Ingredients

Scale
  • 2 salmon fillets, skin-on, about 6 oz (170g) each
  • 1 tbsp olive oil or avocado oil (for brushing)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup soy sauce or tamari (for gluten-free)
  • 2 tbsp brown sugar or maple syrup
  • 1 tbsp rice vinegar
  • 1 clove minced garlic
  • 1 tsp fresh grated ginger
  • 2 tbsp water
  • 1 tsp cornstarch or arrowroot powder
  • 2 cups cooked jasmine rice or brown rice
  • 1 medium fresh cucumber, thinly sliced or ribboned
  • 2–3 tbsp pickled ginger
  • 2 stalks chopped scallions
  • 1 tbsp toasted sesame seeds

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, minced garlic, and grated ginger. Stir over medium heat until the sugar dissolves, about 3-4 minutes.
  2. Mix 1 tsp cornstarch with 2 tbsp water in a small bowl, then whisk into the sauce. Simmer gently until thickened, about 2 minutes. Remove from heat and set aside.
  3. Cook the Rice: While the sauce simmers, cook 1 cup (uncooked) jasmine or brown rice according to package instructions, usually 15-20 minutes. Fluff with a fork when done and keep warm.
  4. Prep the Vegetables: Thinly slice or use a vegetable peeler to create ribbons from 1 medium cucumber. Toss lightly with a pinch of salt to draw out excess moisture for 5 minutes, then drain.
  5. Season the Salmon: Pat dry two 6 oz salmon fillets with paper towels. Brush both sides lightly with olive oil and season with salt and pepper.
  6. Air Fry the Salmon: Preheat air fryer to 400°F (200°C) for about 3 minutes. Place salmon fillets skin-side down in the basket without touching. Cook for 7 minutes, then flip carefully and cook an additional 5-7 minutes until skin is crispy and fish flakes easily.
  7. Assemble the Bowls: Divide cooked rice between two bowls. Place a salmon fillet on top of each. Arrange cucumber ribbons and a spoonful of pickled ginger alongside. Drizzle generously with teriyaki sauce.
  8. Garnish: Sprinkle chopped scallions and toasted sesame seeds over the top.

Notes

Pat salmon dry before air frying to ensure crispy skin. Avoid overcrowding the air fryer basket for even cooking. Use a thin spatula to flip salmon gently. Teriyaki sauce can be made ahead and stored in the fridge for up to a week. Reheat leftovers in the air fryer at 350°F for 3-4 minutes to maintain crispiness. For gluten-free, use tamari instead of soy sauce. Cauliflower rice can be used as a low-carb alternative to rice.

Nutrition

Keywords: air fryer salmon, teriyaki salmon bowl, crispy salmon, quick dinner, healthy salmon recipe, gluten-free salmon, weeknight dinner, easy salmon recipe

Find it online: https://lucastable.com/crispy-air-fryer-teriyaki-salmon-bowls-easy-recipe-with-cucumber-and-ginger/