Crispy Wonton-Crusted Salmon Bowls with Miso Ginger Sauce

These crispy wonton-crusted salmon bowls are a quick and satisfying dinner that comes together in just 20 minutes. Tender air-fried fish gets a crunchy coating of crushed wonton strips, then is served over a bed of nutty grains, tenderized kale, peppery radishes and protein-packed edamame. A silky miso ginger chili sauce ties everything together with a savory-sweet kick.

Perfect for busy weeknights, this bowl is packed with texture and flavor. The wonton crust adds a delightful crunch, while the miso ginger dressing brings a rich umami depth. Customize the heat level by adjusting the chili sauce and enjoy a restaurant-quality meal at home in no time.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Miso Ginger DressingView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat an air fryer to 350°F. (If you don’t have an air fryer, adjust an oven rack to the top position and preheat to 350°F.) Crush the wonton strips in their bag with your hands or a rolling pin until they resemble panko breadcrumbs. Transfer to a small bowl and stir in a drizzle of olive oil.
2. Pat the salmon dry with paper towels and season both sides with salt and pepper. Spread the tops of the fish evenly with sour cream, then mound the crushed wonton crumbs on top, pressing firmly to adhere. (You don’t need to coat the undersides.)
3. Coat the air fryer basket with nonstick cooking spray. Place the salmon in the basket in a single layer (work in batches if needed). Air-fry until the fish is cooked through, 8-10 minutes. (If using the oven, place the salmon on a baking sheet and bake on the top rack for 10-12 minutes.)
4. Meanwhile, wash and dry the produce. Remove and discard any large center stems from the kale, then chop the leaves into bite-size pieces. Massage the grain blend package to separate the grains, then partially open and microwave until warmed through, 1½-2 minutes. Transfer the grains to a large bowl. Add the kale, a large drizzle of olive oil and a pinch of salt; toss to combine.
5. Trim and thinly slice the radishes. Trim and thinly slice the scallions, separating the white parts from the green tops. In a small bowl, combine the miso ginger dressing, sweet Thai chili sauce and 2 teaspoons of water. Set aside.
6. To the bowl with the grain mixture, add the edamame, radishes, scallion whites, ponzu sauce and sesame ginger crunch. Toss to combine. Divide the grain mixture between bowls and top with the wonton-crusted salmon. Drizzle the salmon and grains with as much of the miso ginger sauce as you like. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, cod or any firm white fish works well. Adjust cooking time as needed.

How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 2 days. Reheat the fish in the air fryer to maintain crispiness.

Can I make this recipe without an air fryer?

Absolutely. Bake the salmon on the top rack of a 350°F oven for 10-12 minutes.