This air fryer salmon bowl is the perfect example of how a healthy meal can be quick, easy, and bursting with flavor. Not only that, but it comes together with minimal effort and maximum taste. By combining simple ingredients, you’ll end up with a balanced, satisfying dinner that’s high in protein and packed with nutrients. Whether it’s a busy weeknight or you’re simply not in the mood to cook for hours, this recipe has you covered. 

As a dietitian, I’m dedicated to teaching my clients that healthy eating doesn’t have to be complicated. In fact, with the right combination of ingredients and a little planning, meals like this can come together effortlessly. What’s more, this bowl is loaded with protein and heart healthy fats—and thanks to the sweet and savory glaze, every bite tastes like something you’d order at your favorite restaurant.

Ingredients in Air Fryer Salmon Bowls

Salmon

1 lb Atlantic Salmon, cut into cubes

2 TBSP Soy Sauce, low sodium preferred

1 TBSP Honey (or maple syrup)

1 TBSP Sesame Oil

1 tsp Ginger, ground

1 TBSP Garlic, minced

Rice

1 Cup Jasmine Rice

2 Cups water

Veggies

2 Cups Shredded Carrots

2 Cups Asparagus, chopped 

2 tsp Sesame oil

Yum Yum Sauce

3 TBSP Plain Greek Yogurt

2 TBSP Mayo

2 tsp Sriracha

2 tsp Honey

2 tsp Sesame oil

½ tsp paprika

½ tsp Garlic powder

Garnish 

2 tsp Sesame seeds (optional garnish)

How to Make Air Fryer Salmon Bowls

First, in a small bowl, whisk together the ingredients for the salmon marinade: soy sauce, honey, sesame oil, garlic, and ginger. Set this aside while you prepare the salmon.

Next, remove the salmon skin and cut the fillet into small cubes. Then, place the salmon cubes into the marinade, stir to combine, and let it sit for 5 minutes while you move on to the rice and vegetables.

Meanwhile, cook the rice according to the package directions.

At this point, preheat your air fryer to 400°F.

While the rice cooks, prep the asparagus. To start, trim off the woody ends and discard them. Then, chop the remaining asparagus into roughly 1-inch pieces and toss with 2 teaspoons of sesame oil.

Once preheated, spray the air fryer basket with nonstick cooking spray. After that, add the marinated salmon chunks and asparagus to the basket in a single layer.

Air fry for 6 minutes, then open the basket, stir the asparagus, and carefully flip the salmon chunks over.

Return the basket to the air fryer and cook for an additional 6 minutes.

While the salmon finishes cooking, make your Yum Yum sauce. In a small bowl, whisk together Greek yogurt, mayo, sriracha, honey, sesame oil, and garlic. If needed, add 1–2 teaspoons of water to thin it out to your desired consistency.

Finally, assemble your bowls: place the rice on the bottom, then top with salmon, asparagus, and shredded carrots. Drizzle with Yum Yum sauce and finish with a sprinkle of sesame seeds, if desired.

Recipe makes 4 servings. Nutrition Facts per serving:

600 Calories, 43 g Carb, 10 g Sugar, 4 g Fiber, 38 g Protein, 31 g Total fat, 6 g Saturated fat, 770 mg Sodium

Variations for Air Fryer Salmon Rice Bowls

Vegetable Substitutions: If you are looking for alternatives to asparagus, you may want to consider air fried zucchini. Then again, if you want to keep the veggies cold, I recommend English cucumber. 

Protein: If you are looking for an alternative to salmon, you could substitute shrimp or boneless skinless chicken thighs or chicken breast in this recipe. 

FAQ: Frequently Asked Questions about Salmon Rice Bowls 

Q: Can I cook this salmon rice bowl in the oven instead of the air fryer?

A: Yes, you can absolutely cook this in the oven instead of the air fryer.  If cooking in the oven you will just need to cook a bit longer.  Specifically, cook for 10 minutes then stir asparagus and flip salmon.  Cook for an additional 8-10 minutes.

How to Store and Reheat Salmon Rice Bowls 

Storage

Refrigerator: To keep leftovers fresh, store the salmon rice bowls in an airtight container in the refrigerator. They’ll stay good for up to 2-3 days max. I would recommend waiting to add the yum yum sauce until you are actually ready to eat. 

Freezer: Given the texture difference, I would not recommend freezing these salmon rice bowls. 

Reheating: When you’re ready to enjoy them again, reheat the salmon rice bowls in the microwave for 1-2 minutes. I recommend covering them loosely to avoid drying them out.

About the Author: Rachel Roberts Registered Dietitian and Nutritionist 

Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.

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