These homemade Salmon Bowls are protein-packed and loaded with crispy-edged air-fryer salmon bites, warm rice, fresh vegetables, creamy avocado, and a spicy-sweet sriracha mayo. They come together in about 30 minutes from start to finish, or even faster if you have cooked rice ready. Don’t skip the squeeze of fresh lemon juice over the top—it makes the whole bowl taste brighter.
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Salmon Bowls Video
I honestly think these Salmon Bowls might become as popular as my famous Fish Tacos, and just like with those tacos, the sauce really makes the dish!
High-Protein Salmon Bowl Recipe
My cousin Enna shared a photo of her salmon bowl on Instagram stories, and it looked so good that I asked her for the details right away. She told me the 3-ingredient sauce was the best part, and she was right.
These bowls start with salmon pieces tossed in a simple seasoning blend, then cooked in the air fryer until the edges are lightly crisp and the centers are juicy and flaky. We serve them over a bed of rice with cucumbers, avocado, edamame, green onions, sesame seeds, and plenty of that creamy sriracha mayo.
Everyone in my family got excited about salmon again after trying these bowls, and I love that they’re easy to customize with the toppings you have on hand.
Ingredients for Salmon Bowls
This salmon bowl recipe is full of fresh veggies and healthy ingredients, but it’s easy to customize the toppings to fit your tastes. Don’t miss my notes on substitutions below.
- For the salmon – I use skinless salmon fillet for easy cubing. Olive oil or melted butter helps the salmon brown, while toasted sesame oil adds great flavor.
- The Best Salmon Seasoning – Garlic powder, smoked paprika, salt, pepper, and onion powder give the salmon a savory, smoky flavor.
- For the bowls – Serve over cooked rice with Persian cucumbers, avocado, green onions, sesame seeds, edamame, and lemon wedges for squeezing over the top.
- For the sauce – The 3-ingredient sauce is made with mayonnaise, sriracha, and honey or maple syrup.
Salmon Bowl Toppings and Variations
Make these salmon rice bowls your own by adding the toppings you like best.
- Veggies – try carrots, cabbage slaw, red onion, roasted broccoli, bean sprouts, or sliced radishes.
- Fruit – mango or pineapple add sweet contrast to the spicy sauce.
- Herbs – mint, cilantro, or Thai basil add fresh flavor.
- Extra Protein – add sliced Hard-Boiled Egg or extra edamame.
- Base – try brown rice, Quinoa, or cauliflower rice or lettuce for a grain-free bowl
- Sauce Swap – for a mayo-free option, drizzle with teriyaki sauce, soy sauce, or sriracha,
How to Make Salmon Bowls
This salmon bowl recipe is so easy to make! After a quick 8 minutes in the air fryer, they are ready to assemble.
- Prepare the rice – See How to Cook Rice to get about 4 cups cooked
- Prep and season salmon – Pat the salmon dry with paper towels to help the seasoning stick and help the edges brown. Remove the skin if needed, then cut the salmon into 1 to 1 1/2-inch cubes so it cooks quickly without drying out. In a small bowl, stir together the seasonings. Drizzle the salmon with olive oil, melted butter, and sesame oil, sprinkle the seasoning over the top, then toss gently until evenly coated.
- Air fry salmon evenly spaced in a single layer in an air fryer at 400°F for 8 minutes.
Pro Tip for Seasoning Salmon
Be sure to season the salmon within 15 minutes of cooking, because the salt will dry out the fish.
- Make the drizzling sauce – Whisk the ingredients in a small bowl and adjust the heat if wanted
- Assemble the bowls – I like to serve the rice, salmon, toppings, and sauce in separate bowls so everyone can customize their own bowls. Don’t forget to squeeze fresh lemon juice over each bowl, which gives everything a brighter flavor and balances the warm salmon and rich sauce.
Make-Ahead and Storage
These salmon bowls are easy to prep ahead as long as you store the components separately. Cook the salmon and rice, slice the cucumbers, and mix the sauce ahead of time. For the best texture, dice the avocado just before serving.
- To Refrigerate: Store the salmon, rice, vegetables, and sauce in separate airtight containers in the refrigerator. Cooked salmon is best within 3 days, but can be refrigerated up to 4 days.
- Freezing: Freeze the salmon and rice separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight.
- To Reheat: Warm the rice in the microwave. Reheat salmon gently in the air fryer at 350°F just until warmed through, or microwave in short intervals. Avoid overheating, or the salmon can dry out.
I love Air fryer recipes like my Air Fryer Wings and Air Fryer Bacon because they cook up much faster and without all the extra oil needed for traditional frying. There’s also the benefit of getting crispy edges like with this air fryer Salmon Bowls recipe.
Salmon Bowls
These Salmon Bowls are loaded with crispy-edged air fryer salmon bites, warm rice, fresh vegetables, creamy avocado, and a spicy-sweet sriracha mayo. They come together in about 30 minutes from start to finish, or even faster if you have cooked rice ready. Add your favorite toppings and finish each bowl with fresh lemon juice to make the flavors pop.
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Prepare the rice – Cook the rice or use the package instructions. You’ll need about 1 1/3 cups of Jasmine rice to yield 4 cups of cooked rice.
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Season Salmon – Pat the salmon dry with a paper towel, remove the skin if desired, and cut into 1 to 1 1/2-inch cubes. Transfer to a mixing bowl and drizzle with olive oil and sesame oil. In a small bowl, stir together the seasonings: garlic powder, paprika, salt, pepper, and onion powder. Sprinkle over the salmon and toss gently until evenly coated.
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Cook Salmon – Arrange salmon pieces in a single layer in the air fryer basket. Do not overcrowd the basket – cook in batches if needed. Air fry at 400˚F for 7 to 9 minutes, or until salmon is cooked through and flakes easily with a fork. Avoid overcooking. *See notes for cooking salmon on the stovetop or in the oven.
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Make the Sauce – In a small bowl, whisk together mayo, sriracha, and honey until smooth. Add more heat or sweetness to taste if desired.
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Assemble the Bowls – Divide the warm rice between 4 bowls. Top with salmon, cucumber, avocado, and edamame if using. Drizzle generously with the salmon sauce and garnish with green onions and sesame seeds.
- Pan-Seared Salmon – Heat a large nonstick skillet over medium-high heat with a little oil. Add salmon in a single layer and cook for 4 to 6 minutes total, turning once or twice, until golden and cooked through.
- Baked Salmon – Spread salmon on a parchment-lined baking sheet and bake at 425°F for 8 to 10 minutes, or until flaky in the center. This works well when doubling the recipe.
*Additional toppings: sliced mango, julienned fresh carrots, roasted veggies, brown rice, hard-boiled egg, and a drizzle of soy sauce.
Make-Ahead and Storage: Store the salmon, rice, sauce, and toppings separately in airtight containers. Cooked salmon is best within 3 days but can be refrigerated up to 4 days. Dice the avocado just before serving. Reheat the rice in the microwave and warm the salmon gently in the air fryer at 350°F or in short intervals in the microwave.
778kcal Calories34g Carbs42g Protein54g Fat
Nutrition Facts
Salmon Bowls
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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