Description
Tender air fried salmon served over warm rice with cucumber, avocado, sesame seeds, green onions, and fresh lime for a quick, colorful, and satisfying meal.
Ingredients
Scale
- 4 salmon fillets, about 6 ounces each
- 3 cups cooked white rice, warm
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup cucumber, sliced
- 1 large avocado, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- 2 limes, cut into wedges
Instructions
- Preheat the air fryer to 390°F. If needed, cook the rice so it is warm and ready for serving.
- In a mixing bowl, stir together the olive oil, soy sauce, honey, garlic powder, paprika, 1/2 teaspoon salt, and black pepper. Coat the salmon fillets evenly in the mixture.
- Lightly oil the air fryer basket if needed, then place the salmon in a single layer.
- Divide the warm rice between 4 serving bowls and season with the remaining 1/2 teaspoon salt if desired.
- Air fry the salmon for 8 to 10 minutes, or until it flakes easily with a fork and the edges are lightly golden.
- Top each bowl with cucumber and avocado, then add the cooked salmon.
- Finish with sesame seeds, green onions, and a squeeze of lime. Serve immediately.
Notes
- Do not overcrowd the air fryer basket so the salmon cooks evenly.
- Slice the avocado just before serving for the freshest texture and color.
- Store leftover salmon and rice in separate containers for up to 3 days.
- Add spicy mayo or extra soy sauce if you want a stronger flavor boost.