Why I Love This Recipe

Salmon bowls are one of my favorite easy dinners, and this one has the best combination of flavors and textures. The salmon gets caramelized and crispy in the air fryer thanks to a simple Japanese BBQ sauce and kewpie mayo glaze. Then everything gets piled over a cool, crunchy cucumber salad tossed in a creamy peanut dressing. The chopped peanuts add even more crunch, and every bite has the perfect mix of savory, fresh, creamy, and crisp. It feels like something you’d order at a restaurant, but it comes together in about 30 minutes at home.

Enjoying The Leftovers

The salmon and cucumber salad make a great lunch the next day. Store the salad separately from the salmon, then assemble everything just before serving for the best texture.

Storing

Store the salmon and cucumber salad in separate airtight containers in the refrigerator for up to 3 days. Keep the chopped peanuts separate until serving so they stay crunchy.

Reheating

To reheat, warm the salmon in the air fryer or microwave until heated through, and serve with the chilled cucumber salad for the best texture. Serve over steamed rice or jasmine rice, then top with extra chopped peanuts, green onions, cilantro, and a squeeze of fresh lime if you’d like.

Salmon peanut crunch bowls
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Salmon peanut crunch bowls

This Crispy Air Fryer Salmon Bowl features caramelized salmon glazed with Japanese BBQ sauce and kewpie mayo, served with a crunchy cucumber salad and creamy peanut dressing. It's a quick, high-protein dinner that's packed with fresh flavor and satisfying texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 2

Ingredients

  • 2, 6 oz pieces of salmon, cubed
  • 2 Persian cucumbers, sliced
  • 1 small carrot, peeled
  • 2 green onions, sliced
  • 2 tbsp Japanese bbq sauce
  • 1 tbsp kewpie mayo
  • 1/3 cup store bought peanut dressing
  • 1/3 cup peanuts, roughly chopped
US – M

Instructions

  • In a small bowl, combine cubed salmon, Japanese BBQ sauce, and mayo. Mix well and let it sit for about 10 minutes.
  • Preheat the air fryer to 380°F. Once hot, add the salmon and cook for 9-12 minutes, until fully cooked and crispy.
  • While the salmon cooks, combine cucumbers, carrots, green onions, and peanuts in a small bowl. Toss with the peanut dressing until everything is evenly coated.
  • Add a generous layer of the cucumber-peanut salad to the bottom of your serving bowl. Top with the cooked salmon and garnish with extra green onions, if desired.

Equipment

air fryer
cutting board

Nutrition Per Serving

Calories: 680kcal | Carbohydrates: 14g | Protein: 42g | Fat: 51g | Fiber: 4g