Air Fryer Sweet Soy Salmon Bowls with Broccoli and Spicy Mayo

These air fryer sweet soy salmon bowls are the perfect quick and flavorful dinner. Tender chunks of salmon are coated in a sweet soy glaze and air-fried until perfectly cooked, while broccoli gets crispy and charred alongside. A drizzle of spicy mayo, a sprinkle of sesame seeds and fresh scallions tie everything together over fluffy jasmine rice.

This recipe comes together in about 30 minutes, making it ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of sweet, savory and spicy flavors will have everyone asking for seconds.

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Ingredients

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 unit Spicy MayoView 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 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking 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. 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 spicy mayo, 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 and pat dry before using. Cooking times may vary slightly.

Can I substitute the sweet soy glaze?

You can use a mix of soy sauce and honey or brown sugar as a substitute, but the flavor will be different.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat salmon gently in the air fryer or microwave.