These Air Fryer Teriyaki Salmon Bowls are surely going to be a hit for all eaters in your house. The air-fried salmon is flaky and succulent and the sweet teriyaki sauce pairs perfectly with the tangy, crunchy coleslaw. Have a healthy-ish meal ready in under 30 minutes!
It’s always the best feeling when EVERYONE takes a bite, and then ANOTHER! Gasp. Air Fryer Teriyaki Salmon Bowls has been on the meal plan for the past few weeks because not only does everyone love it, but it can be made in less than 30 minutes. Cue the victory dance!
Why you’ll love
- Weeknight meal, ready in 30 minutes
- Healthy-ish. Salmon is oh so good for you, and the sauce is homemade and free of additives.
- Toddler approved!
Ingredients
White Rice
Salmon
Garlic
Ginger
Soy Sauce
Brown Sugar
Rice vinegar
Arrowroot
Shredded veggies for the cole slaw (I used green cabbage, bell pepper, carrots)
Rice vinegar
Sesame oil
Lime
How to Make
Rice: Cook your rice according to the instructions on the package.
Quickly marinate the fish: In a small bowl, whisk together everything for the teriyaki sauce, except the arrowroot and water. Spoon ⅓ of the mixture over the salmon filets and place the fish in the fridge to let marinate for 15 minutes.
Make the slaw: In a small bowl, whisk together rice vinegar, sesame oil and lime. Pour over mixed vegetables and stir well. Set aside, letting marinate.
Air fry the fish: Spray the air fryer basket with oil and place the fish skin side down in the basket. Set the air fryer to 400 and bake for 7-9 minutes, depending on the thickness of the fish. The salmon is done when the internal temperature from a meat thermometer reads 145. The fish should flake when you pierce it with a fork, with an opaque color.
Make the teriyaki sauce: While the fish is frying, add the rest of the soy sauce mixture to a small saucepan over medium. Add in arrowroot and water mixture, 1 tsp at a time, mixing and letting simmer for a minute to check the consistency. If you add too much of the arrowroot, your teriyaki sauce will be too starchy and sticky. You just want enough to thicken the sauce slightly. Remember, it will continue to thicken as it cools as well!
Serve and enjoy! Scoop rice, slaw, and salmon filet onto a plate. Drizzle the salmon with teriyaki sauce and sprinkle it with sesame seeds.
Substitutions
Make Gluten-Free: Use gluten free soy sauce
Garlic: If you don’t have fresh garlic, substitute ¼ tsp garlic powder
Ginger: If you don’t have fresh ginger, substitute ⅛ tsp ginger powder. Lately, one of our hacks for weeknight meals has been using a jar of minced ginger, because as much as I love ginger, peeling it can be too time intensive for a quick recipe!
Arrowroot: Substitute with cornstarch.
Vegetable substitutions: I used crunchy vegetables that were available at the farmers market, but any crisp veggie will work. If you want to save more time, grab a bag of the premade coleslaw mix from the store!
Tips for Success
Salmon
Living in Seattle, we are very fortunate to have fresh salmon at our farmers market. We love Coho salmon, which is leaner and cheaper compared to King. I highly recommend fresh salmon, but thawed frozen salmon can work here as well.
Don’t overcrowd the salmon in the air fryer!
When is the salmon done? Bake until the internal temp is 145. The salmon will flake easily when pulled with a fork.
Teriyaki sauce came out too thick? If your sauce becomes too thick as it cools, heat it back up and add a splash of soy sauce to thin it out.
Save time on cutting vegetables
If you have a food processor, get it out NOW! You will save so much time shredding the cabbage and carrots, the cleanup of the processor is so worth it.
No airfryer? Here’s how to cook in the oven
To bake in the oven, preheat the oven to 400 and place salmon in a baking dish. Bake for 12-15 minutes. Coat with more glaze and broil for a few minutes.
How to store
Store in an airtight container in the fridge for 2 days.
Equipment Used
Other great recipes you’ll love
Lemony Ricotta Pasta with Zucchini and Corn
Print
Air Fryer Teriyaki Salmon Veggie Bowls
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Diet: Vegetarian
Ingredients
- Rice
- 1 lb Salmon, cut into 4 oz filets
Teriyaki Sauce:
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp rice vinegar
- 1 tsp arrowroot + 2 tsp water mixed together
Tangy Coleslaw
- 3 cups of shredded veggies (I used green cabbage, bell pepper, carrots)
- ¼ cup rice vinegar
- ⅛ cup sesame oil
- 1 tbsp lime
Instructions
Rice: Cook your rice according to the instructions on the package.
Quickly marinate the fish: In a small bowl, whisk together everything for the teriyaki sauce, except the arrowroot and water. Spoon ⅓ of the mixture over the salmon filets and place the fish in the fridge to let marinate for 15 minutes.
Make the slaw: In a small bowl, whisk together rice vinegar, sesame oil and lime. Pour over mixed vegetables and stir well. Set aside, letting marinate.
Air fry the fish: Spray the air fryer basket with oil and place the fish skin side down in the basket. Set the air fryer to 400 and bake for 7-9 minutes, depending on the thickness of the fish. The salmon is done when the internal temperature from a meat thermometer reads 145. The fish should flake when you pierce it with a fork, with an opaque color.
Make the teriyaki sauce: While the fish is frying, add the rest of the soy sauce mixture to a small saucepan over medium. Add in arrowroot and water mixture, 1 tsp at a time, mixing and letting simmer for a minute to check the consistency. If you add too much of the arrowroot, your teriyaki sauce will be too starchy and sticky. You just want enough to thicken the sauce slightly. Remember, it will continue to thicken as it cools as well!
Serve and enjoy! Scoop rice, slaw, and salmon filet onto a plate. Drizzle the salmon with teriyaki sauce and sprinkle it with sesame seeds.
Notes
Don’t over crowd the air fryer
Cook fish to an internal temp of 145
See the above post for ingredient substitutions, tips for success, and storage.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Air fryer
- Cuisine: Asian