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

These air-fried sweet soy salmon bowls are the perfect weeknight dinner-fast, flavorful and fun to eat. Tender chunks of salmon are glazed with a sweet soy mixture and air-fried until caramelized, while broccoli gets crispy and golden in the same basket. Serve over fluffy jasmine rice and drizzle with a creamy, spicy Sriracha mayo for a bowl that’s both satisfying and impressive.

With just 30 minutes from start to finish, this recipe is ideal for busy evenings when you want something homemade but don’t have hours to spend. The combination of sweet, savory and spicy flavors, plus the contrasting textures of tender salmon, crunchy broccoli and creamy mayo, makes every bite a delight. Plus, it’s packed with protein and veggies-a win-win!

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Ingredients

8 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 degrees 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 tsp 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?

Yes, but thaw it completely in the refrigerator overnight and pat dry before cooking. Adjust cooking time as needed.

Can I substitute the sweet soy glaze?

You can make your own by mixing equal parts soy sauce and honey or brown sugar, plus a splash of rice vinegar.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat in the air fryer or microwave.