Dinner

Crispy Air Fryer Teriyaki Salmon Bites Bowl Recipe

BySimon Carel February 28, 2026February 28, 2026

Introduction

Crispy Air Fryer Teriyaki Salmon Bites Bowl is a flavorful and easy-to-make dish perfect for a quick weeknight dinner. Tender salmon cubes cooked to crispy perfection are paired with brown rice, edamame, and creamy avocado for a balanced, wholesome meal.

A white bowl holds a colorful layered dish starting with a base layer of light brown rice. On one side, there are bright green edamame beans piled up, next to thin, pale green slices of avocado arranged neatly. Dark brown, glossy cubes of cooked tofu with slightly charred edges are stacked on the opposite side. A creamy light pink sauce is drizzled unevenly over the tofu, edamame, and avocado. A silver fork rests inside the bowl, positioned near the tofu. The bowl is placed on a warm wooden surface with a white marbled texture beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 filets salmon (Atlantic, King, or Sockeye)
4 Tbsp coconut aminos (or soy sauce)
2 tsp sesame oil (or olive oil)
1 Tbsp honey
½ tsp garlic powder
½ tsp sea salt
¼ cup plain yogurt (0% Greek or any type)
1 tsp hot sauce
½ tsp chipotle powder
½ tsp paprika
1 tsp olive oil
3 cups cooked brown rice
1 cup cooked edamame
1 avocado

Instructions

Step 1: Pat the salmon filets dry with a paper towel. If needed, use a sharp knife to remove the skin. Cut the salmon into 2-inch cubes.
Step 2: In a bowl, mix coconut aminos, sesame oil, honey, garlic powder, and sea salt. Reserve 1 tablespoon of this marinade separately for drizzling later. Add the salmon cubes to the larger bowl and gently toss to coat. Let them marinate for at least 3 minutes.
Step 3: Place the marinated salmon cubes in a single layer in the air fryer basket, leaving space between each piece. Cook at 400°F for 7 minutes until the edges get crispy and the sauce caramelizes.
Step 4: While the salmon cooks, prepare the spicy yogurt sauce by combining yogurt, hot sauce, chipotle powder, paprika, and olive oil in a small bowl. Stir until well mixed.
Step 5: To assemble, place 1 cup of cooked brown rice in a bowl. Add a portion of the crispy salmon bites on top. Arrange edamame and avocado slices on the side. Drizzle the reserved marinade over the salmon and finish with the spicy yogurt sauce. Enjoy!

Tips & Variations

Use firm, fresh salmon for the best texture and flavor.
Substitute coconut aminos with soy sauce or tamari for a gluten-free option.
Add steamed broccoli or shredded carrots for extra veggies.
Adjust the hot sauce amount to control the spice level in the yogurt sauce.
If you don’t have an air fryer, bake the salmon bites in a preheated oven at 425°F for 10–12 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the air fryer or microwave to retain crispiness. Avoid storing the avocado slices with the rest of the dish to prevent browning; add them fresh when serving.

How to Serve

In a white bowl on a white marbled surface, the dish is arranged in four main parts: bright green edamame beans fill the upper left side, smooth light green slices of avocado fan out on the lower left side, and in the center beneath the other items is a bed of light brown rice. On the right side, there are dark brown glazed chunks of grilled tofu or meat stacked neatly. A creamy light pink sauce is drizzled over the tofu or meat pieces, avocado slices, and some of the edamame, adding contrast and texture. A silver fork rests inside the bowl at the bottom center. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

It’s best to use fresh or fully thawed salmon to ensure even cooking and proper texture. If using frozen salmon, thaw completely in the refrigerator before preparing.