Gochujang Glazed Air Fryer Salmon Bowl

Name: Gochujang Glazed Air Fryer Salmon Bowl
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 lb Atlantic salmon, skin removed and cut into 1 1/2" chunks; 10 oz frozen edamame, thawed; 2 small Haas avocados, sliced; 1 cup English cucumber, sliced thinly; 1 small Fresno pepper, sliced thinly; 2/3 cup jasmine rice, prepared according to package directions; 1/3 cup green onions, sliced; 1 tbsp sesame seeds; 1 tsp sesame oil; 3 tbsp Kewpie mayonnaise; 1 tbsp lime juice; 1 tsp O'Food Gochujang Korean Chili Sauce; 6 tbsp low sodium soy sauce; 1/4 cup O'Food Gochujang Korean Chili Sauce; 1/4 cup honey; 2 tbsp fresh grated ginger; 2 tsp sesame oil; Optional: 1/4 tsp red pepper flakes for extra spice

User Reviews

4.8

39 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings
4 servings
Calories
624 kcal
Course
Main Course
Cuisine
Asian

Gochujang Glazed Air Fryer Salmon Bowl

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb Atlantic salmon, skin removed and cut into 1 1/2" chunks
10 oz frozen edamame, thawed (283 grams)
2 small Haas avocados, sliced (200 grams)
1 cup English cucumber, sliced thinly (120 grams)
1 small Fresno pepper, sliced thinly (14 grams)
2/3 cup jasmine rice, prepared according to package directions (121 grams)
1/3 cup green onions, sliced
1 tbsp sesame seeds (8 grams)
1 tsp sesame oil (5 grams)

Gochuchang Mayo

3 tbsp Kewpie mayonnaise (45 grams)
1 tbsp lime juice (0.5 fl oz)
1 tsp O'Food Gochujang Korean Chili Sauce (6 grams)

Marinade and Sauce

6 tbsp low sodium soy sauce (3 fl oz)
1/4 cup O'Food Gochujang Korean Chili Sauce (72 grams)
1/4 cup honey (2 fl oz)
2 tbsp fresh grated ginger (12 grams)
2 tsp sesame oil (10 grams)
Optional: 1/4 tsp red pepper flakes for extra spice

Add to Shopping List

Instructions

Make the marinade/sauce.

Whisk together all marinade ingredients until combined, then divide in half. Pour half of the marinade over the salmon chunks, tossing until the salmon is evenly coated. Cover and refrigerate for 1-2 hours.
Heat a small skillet or pan over medium-high heat. Add sesame oil and once hot, add sliced Fresno peppers. Sauté for 1-2 minutes, then add remaining marinade. Bring to a boil, then lower heat to a simmer. Simmer for 5-10 minutes or until sauce begins to thicken and has reduced by about half. Remove sauce to a bowl or jar and set aside to cool.

Air fry the salmon.

Pre-heat air fryer to 400°, then spray the bottom with non-stick cooking spray. Add salmon chunks to the air fryer in a single layer, ensuring the pieces are not touching one another. You may need to do this in batches depending on the size of your air fryer. Air fry at 400° for 6-7 minutes, watching to ensure the edges do not burn.
Carefully remove the salmon chunks from the air fryer to a shallow bowl. I like to use a spatula instead of tongs for this to keep the salmon from flaking apart. Drizzle the salmon with the reduced sauce and toss very gently to coat the salmon evenly.

Assemble the bowls.

Whisk together the gochujang mayo ingredients until well combined.
Add cooked rice to the bottom of your bowl, then layer with edamame, sliced cucumbers, sliced avocados, and salmon. Top with gochujang mayo, sesame seeds, and green onions before serving.

Notes

Click here or scan the barcode below to log this food WITH RICE in My Fitness Pal. Click here or scan the other barcode to log it WITHOUT RICE.

Nutrition Information

Show Details

Calories 624kcal (31%) Carbohydrates 51g (17%) Protein 33g (66%) Fat 30g (46%) Cholesterol 75mg (25%) Sodium 834mg (35%) Potassium 299mg (9%) Fiber 9g (36%) Sugar 14g (28%)