Crispy Air Fryer Salmon Bowls

Name: Crispy Air Fryer Salmon Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 pound salmon fillets, skin removed and cut into 1 inch cubes; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and black pepper to taste; 2 cups cooked white or brown rice; 1 large avocado, sliced; 1 cup cucumber, sliced; 1/4 cup mayonnaise; 1 tablespoon sriracha; 1 teaspoon honey; Fresh lemon wedges for serving

These quick salmon bowls feature crispy bite sized salmon, fluffy rice, and a creamy spicy sauce that makes dinner a total breeze.

By Enzo81 Kitchen· American· October 29, 2026

enzo81.xyz

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

Serves

There is nothing quite like a salmon bowl when you need a healthy meal that tastes like it came from a favorite restaurant. By cutting the salmon into small cubes before air frying, you get those perfect crispy edges that everyone loves.

My favorite thing about this recipe is how easy it is to customize. If you have leftover rice in the fridge, you can put this entire meal together in under twenty minutes. Just don't forget to squeeze a bit of fresh lemon over the top to really brighten everything up.

Ingredients

1 pound salmon fillets, skin removed and cut into 1 inch cubes
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
2 cups cooked white or brown rice
1 large avocado, sliced
1 cup cucumber, sliced
1/4 cup mayonnaise
1 tablespoon sriracha
1 teaspoon honey
Fresh lemon wedges for serving

6Instructions

1
Preheat your air fryer to 400 degrees Fahrenheit.
2
Toss the salmon cubes in a bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3
Place the salmon in the air fryer basket in a single layer and cook for 7 to 9 minutes, shaking the basket halfway through until the fish is golden and crispy.
4
While the salmon cooks, whisk together the mayonnaise, sriracha, and honey in a small bowl to make your sauce.
5
Divide the warm rice into bowls and top with the crispy salmon, avocado slices, and cucumber.
6
Drizzle the spicy mayo over the bowls and serve with a fresh squeeze of lemon juice.

Tips

Store any leftover salmon and rice in separate airtight containers in the fridge for up to two days. If you like extra heat, feel free to add a bit more sriracha or a pinch of crushed red pepper flakes to the sauce.

#High Protein #Healthy #Quick Dinner #Seafood

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