Ingredients
Scale
- 1 lb salmon filet, skin-on, cut into 1-inch pieces
- 1/4 cup teriyaki sauce
- Avocado oil spray
- Coarse sea salt
- Freshly ground black pepper
- Toasted black sesame seeds, for garnish
- 1 large avocado, sliced
- Shelled edamame (fresh or frozen)
- Steamed rice
Instructions
- Cut salmon into 1-inch pieces, remove pin bones. Marinate in teriyaki sauce 20–60 minutes in the fridge.
- Prepare steamed rice and edamame; keep warm. Slice avocado just before serving.
- Preheat air fryer to 350°F; line basket with parchment and spray with avocado oil.
- Air fry salmon in single layer for 8 minutes until edges caramelize. Work in batches if needed.
- Preheat oven to 400°F; line baking sheet with parchment, lightly spray with avocado oil.
- Transfer salmon to baking sheet, brush with teriyaki sauce, bake 10–12 minutes until cooked and glossy.
- Divide rice and edamame among bowls; top with salmon bites.
- Garnish with black sesame seeds, drizzle additional teriyaki, add avocado slices. Season with salt and pepper and serve immediately.
Notes
- Marinate longer for deeper flavor.
- Air fryer gives caramelized glaze while keeping salmon tender.
- Optional garnishes: sesame seeds, avocado, and edamame.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Air Fry + Oven Finish
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 1050
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A