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

These Sweet Soy Glazed Salmon Bowls bring together tender, glazed salmon chunks and crispy air-fried broccoli over a bed of fluffy jasmine rice. The sweet soy glaze caramelizes beautifully in the air fryer, while a quick spicy mayo adds just the right amount of heat. Finished with sesame seeds and scallions, this bowl is a complete meal that’s both satisfying and impressive.

Ready in about 30 minutes, this recipe is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. The air fryer does most of the work, giving you perfectly cooked salmon and broccoli with minimal effort. Customize the spice level to your liking with Korean chili flakes and Sriracha.

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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

20 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 jasmine 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 needed. 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; 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 (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 make sure to thaw it completely and pat it dry before cooking to ensure the glaze sticks and the salmon cooks evenly.

Can I substitute the jasmine rice with another type of rice?

Absolutely. Basmati, white rice or even brown rice will work. Adjust the cooking time and water ratio according to the rice type.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon and broccoli in the air fryer or oven to maintain crispness.