Air-Fryer Salmon Bowls with Homemade Aioli (Edit recipe)

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These Air Fryer Salmon Bowls are my kind of weeknight dinner. Quick, healthy, and packed with flavor. Flaky salmon over jasmine rice, a mix of crisp veggies, and that creamy, homemade, spicy aioli that pulls it all together. I finish it with a drizzle of Bachan’s Original Japanese Barbecue Sauce for that salty-sweet finish that makes the whole bowl come together.

It’s one of those easy meals that looks like takeout but tastes way better. Make a little extra aioli and stash it in the fridge. You’ll thank yourself when you’re craving this again next week.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

19

Serves: 2

Ingredients

For the Salmon

6 oz Atlantic Salmon Portions, Skinless - Nordic Catch, 2 portions
2 Tbsp Dijon Mustard
1 tsp Old Bay Seasoning

For the Bowls

2 cups Rice, Jasmine, divided
0.5 cup Cucumber, diced, divided
0.5 cup Carrots, diced, divided
0.5 cup Bell Pepper, diced, divided
0.5 cup Edamame (Soybeans), divided
0.25 cup Green Onion (Scallion), chopped, divided
2 Tbsp Cilantro, chopped, divided
2 tsp Sesame Seeds, divided
2 Tbsp Japanese Barbecue Sauce (Original) - Bachan's, divided

Spicy Aiolo

0.5 cup Mayonnaise
1 whole Lime, juiced
2 tsp Sriracha
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Spread one tablespoon of Dijon mustard over each salmon fillet, coating both sides.
Sprinkle Old Bay seasoning evenly over the fillets.
Air fry for 12 to 15 minutes at 400°F, flipping halfway through. Thicker fillets may take up to 18 minutes, so check for your preferred doneness.
While the salmon cooks, prepare the rice according to package directions.
Chop all the veggies and set them aside.
To make the spicy aioli, whisk together the mayonnaise, lime juice, sriracha, salt, and pepper. Adjust the heat to your liking.
To assemble, add one cup of rice to each bowl. Top with a salmon fillet, either whole or flaked into chunks.
Arrange the cucumber, carrot, edamame, bell pepper, and avocado around the bowl.
Sprinkle with cilantro and sesame seeds.
Drizzle with Bachan’s Original Sauce and homemade spicy aioli.
Mix it all together and dig in.

Notes

Makes 2 servings, but it’s easy to double.
Add avocado for extra creaminess or toss in diced tomatoes for a fresh pop of flavor.
Adjust the sauces to your liking .
The spicy aioli keeps in the fridge for up to a week.
For meal prep, store the rice and salmon separately from the veggies and sauces for the best texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1604
Fat:	67 g
Carbohydrates:	211 g
Protein:	39 g
Cholesterol:	85 g
Sodium:	1715 mg
Fiber:	10 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.