Ingredients
Scale
- 2 (6-ounce) fresh salmon fillets
- 1/3 cup high-quality teriyaki sauce (thick glaze style works best)
- 2 cups cooked jasmine or brown rice
- 1 cup shelled edamame, steamed
- 1 medium cucumber, sliced into half-moons
- 1/2 cup shredded carrots
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
- 1 tablespoon avocado oil or olive oil spray
- Optional: Sriracha mayo for drizzling
Instructions
- Step 1: Preparation: Start by patting the salmon fillets dry with a paper towel. This step is crucial for getting a good sear. Place the salmon in a shallow dish and pour half of the teriyaki sauce over them, ensuring they are well-coated. Let them marinate at room temperature for about 10 minutes while you prepare your vegetables. Slice the cucumber, shred the carrots, and ensure your rice is cooked and warm.
- Step 2: Cooking: Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil. Place the marinated salmon fillets in the basket skin-side down, making sure they do not touch. Air fry for 8 to 12 minutes, depending on the thickness of the fillets. Halfway through the cooking time, brush the remaining teriyaki sauce onto the tops of the salmon to create a thick, sticky glaze. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Step 3: Plating: Divide the cooked rice into two bowls. Place a cooked salmon fillet on one side of each bowl. Arrange the steamed edamame, sliced cucumbers, and shredded carrots in neat sections around the salmon. Garnish with sliced green onions and sesame seeds. If you like a bit of heat, drizzle a little sriracha mayo over the top before serving immediately.
- Cook Time: 22 minutes