Sweet Soy Glazed Salmon Bowls with Air-Fried Broccoli and Spicy Mayo

These sweet soy glazed salmon bowls are the perfect quick and flavorful dinner. Tender chunks of salmon are coated in a sweet soy glaze and air-fried until caramelized, while broccoli gets crispy and tender in the same basket. A drizzle of spicy Sriracha mayo and a sprinkle of sesame seeds and scallions tie it all together.

Serve over fluffy jasmine rice for a satisfying meal that comes together in about 30 minutes. It’s a balanced, delicious bowl that feels special enough for guests but easy enough for any weeknight.

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Ingredients

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions. In a medium bowl, toss broccoli with a large drizzle of oil, garlic powder, salt and pepper.
3. Pat salmon dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish; discard skin. Cut salmon into ½-inch chunks. In a second medium bowl, toss salmon with half the sweet soy glaze (you’ll use the rest later) until evenly coated.
4. Coat an air fryer basket with nonstick cooking spray; arrange salmon and broccoli in basket in separate sections. (TIP: Work in batches if necessary!) Air-fry at 390°F until salmon starts to turn opaque, 4-6 minutes. Remove basket; carefully brush salmon with remaining sweet soy glaze. Return basket to air fryer; cook until glaze is tacky and salmon is cooked through, 1-2 minutes more. Transfer salmon to a small bowl; continue to air-fry broccoli until tender, 2-3 minutes.
5. In a second small bowl, combine mayonnaise, Sriracha, half the honey (all for 4 servings) and as many chili flakes as you like. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice, salmon and broccoli between shallow bowls in separate sections. Drizzle with spicy mayo; top with scallions, as many sesame seeds as you like and as many remaining chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely and pat it very dry before cooking to ensure the glaze sticks and the salmon cooks evenly.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar for a similar sweet-savory flavor.

Can I make this without an air fryer?

Absolutely! Roast the broccoli at 425°F for 15-20 minutes and pan-sear the salmon chunks in a skillet over medium-high heat until cooked through.