Teriyaki Salmon Bites

No ratings yet

These quick and easy teriyaki salmon bowls are the perfect weeknight dinner that can be prepped in under 30 minutes. The teriyaki sauce doubles as a marinade so you get all the flavor with half the effort. Endless options for add-ins to garnish the rice bowls with from shelled edamame, cucumbers, avocado and so much more! Air fryer and baking instructions included in the recipe.

Course: air fryer, Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Teriyaki Marinade/Sauce

½ cup low sodium soy sauce or tamari for gluten-free
⅓ cup light brown sugar
2 tsp sesame oil
3 Tbsp rice vinegar
2 Tbsp honey
2-3 garlic cloves minced
1 tsp fresh ginger grated or minced
¼- ½ tsp red pepper flakes optional
3 Tbsp cold water
2 tsp corn starch

Salmon Bites

1 ½-2 lb center cut salmon filets skin removed and cut into approx. 1 inch pieces

Rice Bowl Ingredients

2 cups cooked rice
1 cup shelled edamame
2 sliced baby cucumbers
½ cup shredded or julienned carrots
1 other optional ingredients: cubed avocado, sliced green onion or pickled onions, toasted sesame seeds, bang bang sauce, and more

Instructions

Combine the teriyaki sauce/marinade ingredients except the cold water and corn starch together and divide it in half and set one half aside.
Toss the other half of the marinade with the salmon to fully coat. Marinate for about 30 minutes to an hour—can be marinated up to about 8 hours.
Once marinated, add the salmon bites to air fryer basket in a single layer. You can work in batches if needed. (I do not preheat my air fryer, but you can if preferred, cook time may be a bit less).
To Air Fry: Set air fryer to 400°F and air fry for about 7-10 minutes, turning or shaking halfway through is optional. Salmon is ready when the outside is brown and crisp and the internal temperature reads 145°F or desired doneness.
To Bake: Preheat oven to 400°F. Arrange the marinated salmon bites on a parchment paper lined baking sheet. Bake for about 12-15 minutes or salmon is cooked through.
While the salmon cooks, prepare the teriyaki sauce: Whisk together the corn starch and water until corn starch is dissolved and stir it into the reserved marinade. Transfer to a small sauce pan and heat on medium until thickened. If it becomes too thick, add a splash of water to thin it out.
Once the salmon is cooked, transfer it to a serving dish and toss it with the heated teriyaki sauce. (you can alternately drizzle the sauce over the salmon in the rice bowls—either is great!)
Assemble the rice bowls, drizzling any remaining teriyaki sauce over the salmon and serve!

Notes

Cut the salmon into uniform pieces for even cooking. Getting a center filet helps keep the thickness of the pieces fairly even. If you have some thinner pieces, you may need to pull them from the oven or air fryer a bit early.

You can make this recipe using whole salmon filets instead of bites. I prefer the bites because you have so many crispy edges and they can cook up more quickly, when tossed in the sauce, they have sauce on all sides. However, if you don't want to cut into cubes, you can leave filets whole. Cooking will likely be just a few minutes longer.

Storage: Store leftover salmon in an airtight container for about 3-4 days. You can store the teriyaki sauce separately for about 7-10 days. You can freeze leftovers as well. Allow it to fully cool and then transfer to a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition