Crispy Teriyaki Salmon Bowl Recipe: Air Fryer or Oven

This quick and easy Teriyaki Salmon Bowl is served over rice with edamame and cucumbers for a high-protein meal that’s sweet, savory, and deeply satisfying. You can prepare the salmon in an air fryer for speed and convenience or finish it under the broiler if you prefer. The fish soaks in a simple homemade teriyaki marinade, then cooks until caramelized, and is finished with a reduced glaze that brings everything together.

Teriyaki Salmon Bowls

I cook salmon regularly because it’s versatile and cooks quickly. These Teriyaki Salmon Bowls are a favorite when I want something flavorful but simple. Salmon pieces marinate briefly in a blend of soy, mirin, sake, and a touch of honey, then they’re air fried or broiled until slightly caramelized on the edges. Serve over warm sticky or jasmine rice with steamed edamame, crisp cucumbers, sliced scallions, and sesame seeds. Finish with a drizzle of the reduced marinade and, if you like heat, a squirt of sriracha or a spoonful of chili crisp.

How to Make Teriyaki Salmon Bowls

Follow these steps to prepare the bowls. The full printable recipe is included in the recipe card below.

1. Marinate the salmon: In a bowl or resealable bag, whisk 2 1/2 tbsp soy sauce, 2 1/2 tbsp mirin, 2 1/2 tbsp sake and 1 1/2 tsp honey. Add the salmon cubes and toss to coat. Refrigerate for 30 minutes up to 8 hours.
2. Reserve some marinade: Remove the salmon and set aside. Pour the remaining marinade into a small skillet to cook down later.
3. Cook the salmon (air fryer): Preheat the air fryer to 400°F. Lightly oil the basket or use parchment. Arrange salmon in a single layer and air fry 5–7 minutes, flipping once, until cooked through and slightly caramelized.
4. Or broil: Place salmon on a rimmed sheet lined with nonstick foil. Position the rack about 6 inches from the broiler and broil 3–4 minutes until cooked.
5. Reduce the marinade: While the salmon cooks, simmer the reserved marinade over medium-low heat until reduced by half and thickened, about 3–6 minutes. Stir and remove from heat.
6. Assemble the bowls: Divide 1 1/2 cups cooked rice between two bowls. Top with 1/2 cup edamame, sliced cucumbers, and the salmon cubes. Drizzle the reduced teriyaki glaze over the salmon and finish with sliced scallion, 1/2 tsp sesame seeds, and sriracha or chili crisp if desired.

Variations

• Seafood swap: Use shrimp instead of salmon and air fry for 5–6 minutes at 400°F.
• Gluten-free: Replace soy sauce with tamari.
• Mirin or sake swaps: If missing mirin or sake, you can use a dry white wine with a teaspoon of sugar, or a mild cooking wine; adjust sweetness to taste.
• Sweetener: Substitute agave for honey for a vegan option.
• Vegetables: Add shredded cabbage, bell peppers, avocado, or julienned carrots for extra color and texture.
• Rice options: Try brown rice, quinoa, or cauliflower rice for lower carbs.

Storage

• Refrigerate: Store leftover salmon and rice in an airtight container for up to 3 days.
• Meal prep: Prepare larger batches and keep cucumbers separate until serving to preserve crispness. Reheat salmon gently so it stays tender.

Simple Recipe Card — Teriyaki Salmon Bowl (Air Fryer or Oven)

More Air Fryer Salmon Ideas

If you enjoyed these bowls, try other quick air fryer salmon variations like blackened salmon bites, a Korean-inspired rice bowl, maple-soy glazed salmon, or a sweet-and-spicy glazed version. Each offers a different flavor profile while keeping prep and cook time short.