Air Fryer Spicy Salmon Bowls
I love making Spicy Salmon Bowls when I need dinner that looks as good as it tastes without spending hours in the kitchen. The air fryer gives the salmon crispy, caramelized edges with a sweet-spicy glaze. I serve it over rice with fresh vegetables, mango, and creamy spicy mayo that ties everything together. They're perfect for weeknight dinners, meal prep, and lunches because the salmon stays flavorful in the fridge for up to 3 days, or you can freeze it for up to 2 months.
Ingredients
For the Salmon:
- 2 salmon filets
- Olive oil or cooking spray for air fryer basket
- 2 tablespoons sriracha
- 2 tablespoons brown sugar
- ½ teaspoon salt
For the Spicy Mayo:
- ½ cup mayonnaise
- 1 teaspoon minced garlic
- 1 ½ tablespoons sriracha
For the Bowls:
- 2 cups cooked rice
- 1 jalapeño sliced
- 1 cucumber sliced
- 1 cup carrots shredded
- 1 mango chopped
- Green onion for garnish
- ½ tablespoon sesame seeds
Instructions
- In a small bowl, mix 2 tablespoons sriracha, brown sugar, and salt to form a paste.2 tablespoons sriracha, 2 tablespoons brown sugar, ½ teaspoon salt
- Rub this mixture evenly over the salmon fillets and let them sit at room temperature for 15 minutes.2 salmon filets
- Preheat your air fryer to 400°F (200°C). Lightly grease the basket with olive oil or cooking spray.Olive oil or cooking spray
- Air fry the salmon for 7–10 minutes, or until fully cooked and slightly crispy on the edges.
- While the salmon cooks, whisk together the mayonnaise, 1 ½ tablespoons sriracha, and minced garlic in a small bowl. Set aside.½ cup mayonnaise, 1 teaspoon minced garlic, 1 ½ tablespoons sriracha
- Divide the cooked rice between two bowls. Top with the air-fried salmon, then arrange jalapeño, cucumber, carrots, and mango on the sides.2 cups cooked rice, 1 jalapeño, 1 cucumber, 1 cup carrots, 1 mango
- Drizzle the spicy mayo over the salmon, sprinkle with sesame seeds, and garnish with chopped green onion.Green onion, ½ tablespoon sesame seeds
- Serve immediately and enjoy the perfect blend of spicy, sweet, and fresh flavors!
Notes
Here are a few things that help these bowls turn out perfectly every time:
- Customize the heat level: Add more or less sriracha to the glaze and mayo depending on your spice tolerance. The brown sugar balances the heat, so you can go pretty spicy without it being overwhelming.
- Don't skip the resting time: Letting the salmon sit for 15 minutes after you rub on the glaze helps the flavors soak in and brings the fish closer to room temperature, so it cooks more evenly in the air fryer.
- Check your air fryer halfway through: Air fryer models vary, so check the salmon at the 7-minute mark. If the edges start to get too dark, lower the temperature to 375°F or remove the salmon early, making sure it flakes easily while staying moist inside.
- Make the spicy mayo ahead: You can whisk together the mayo, sriracha, and garlic up to 3 days ahead and store it in the fridge. The garlic flavor gets even better after sitting for a day.
- Keep components separate for meal prep: If you're making these for the week, store the salmon, rice, and veggies in separate containers. Assemble the bowls right before eating so the cucumber and mango stay crisp and the rice doesn't absorb the spicy mayo.
- Flash freeze the salmon: If you're freezing cooked salmon, place the fillets on a baking sheet and freeze for 1 hour before transferring to a container. It keeps them from sticking together and makes it easier to grab just one or two pieces when you need them.
Nutrition
Calories: 499kcalCarbohydrates: 42gProtein: 21gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 59mgSodium: 896mgPotassium: 780mgFiber: 3gSugar: 16gVitamin A: 6094IUVitamin C: 32mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!