Firecracker Salmon Salad Bowl

Ingredients

• ½ a large salmon or 4–5 filletssalmon
• 80 ml (⅓ cup)sriracha
• 15 ml (1 tbsp)soy sauce
• 7.5 ml (½ tbsp)brown sugar
• 3 clovesgarlic, crushed or grated
• 15 ml (1 tbsp)ginger, grated
• 10 ml (2 tsp)chilli flakes
• to tastesalt
• to tastepaprika
• 30 ml (2 tbsp)olive oil
• 150 g or 4 cupsgreen leaves
• 360 ml (1½ cups)white cabbage, shredded
• 480 ml (2 cups)carrot, shredded or julienned
• 240 ml (1 cup)red pepper, sliced
• 4radishes, sliced
• 1avocado, sliced
• 480 ml (2 cups)edamame
• 4 or 60 ml (¼ cup)spring onions, sliced
• 15 ml (1 tbsp)sesame seeds

Instructions

1. 1

   Mix the sauce

   Whisk the sriracha, soy sauce, brown sugar, ginger, garlic, chilli flakes, salt, paprika and olive oil together in a small bowl. Set aside 60 ml (¼ cup) of the sauce for serving.

2. 2

   Prepare the salmon

   Cut the salmon fillets into evenly sized pieces and pat them dry with paper towels. Brush both sides generously with the sauce. If time allows, cover the salmon and marinate it in the refrigerator for 30 minutes to 1 hour.

3. 3

   Air-fry the salmon

   Preheat the air fryer to 200°C (400°F) and line its basket with parchment paper or foil. Lightly grease the lining to help prevent sticking, then arrange the salmon in a single layer. Cook for 6–8 minutes, or until the fish flakes easily with a fork.

4. 4

   Toss the salad

   While the salmon cooks, combine the green leaves, cabbage, carrots, red pepper, radishes, avocado, spring onions and edamame in a large bowl. Season with salt and pepper to taste, and drizzle with olive oil if desired.

5. 5

   Assemble the bowls

   Top the salad with slices of salmon and sprinkle over the sesame seeds. Drizzle with the reserved sauce, or serve it separately in a small pot.

What is a firecracker salmon salad bowl?

A firecracker bowl brings together salmon coated in a spicy, savoury sauce and a generous mix of fresh salad ingredients. Its East Asian-inspired flavours come from the combination of sriracha, soy, ginger, garlic and sesame.

Here, air-fried salmon keeps the cooking straightforward, while cabbage, carrots, radishes and edamame add crunch and variety. The sauce reserved before coating the fish gives you a fresh finishing drizzle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 24g protein, 31g carbs, 22g fat.

The salmon and edamame contribute protein, while the vegetables and edamame provide much of the carbohydrate and fibre. Salmon, avocado and olive oil are the main sources of fat. For a more balanced plate, serve the bowl with an extra portion of green leaves or other vegetables.

Building the firecracker sauce

Sriracha and chilli flakes provide the heat, while soy sauce brings savoury depth and brown sugar rounds out the sharp, spicy flavours. Grated ginger and crushed or grated garlic spread through the sauce quickly.

Reserve the serving portion before brushing sauce onto the raw fish. This keeps the finishing sauce separate from the salmon marinade.

Getting the salmon ready

Even-sized pieces cook at a similar pace, so cut the fillets consistently. Patting them dry first helps the sauce coat the fish rather than slide off a wet surface.

The recipe allows an optional 30-minute to 1-hour refrigerated marinade. If you skip it, brush the sauce on just before cooking.

Air-frying to flaky

Preheat the air fryer to 200°C and leave room around the salmon pieces by arranging them in a single layer. Lining and lightly greasing the basket helps with sticking.

Begin checking at 6 minutes; the recipe gives a 6–8 minute cooking window. The stated doneness cue is salmon that flakes easily when tested with a fork.

Keeping the salad crisp

Cabbage and carrots provide a crisp base, while sliced radishes and red pepper bring more fresh crunch. Cut the vegetables just before tossing if you want them at their crispest.

Avocado is softer and can be folded in gently so it keeps its shape. Edamame adds a substantial bite alongside the green leaves.

Finishing and serving

Toss the salad while the salmon cooks, then add the warm fish on top just before serving. Sesame seeds give the finished bowl a nutty garnish, and spring onions add a fresh finishing note.

Serve the reserved sauce on the bowl or on the side so everyone can add as much as they like. The recipe also suggests a little olive oil over the salad, if desired.

Recipe notes & tips

• Cut the salmon into pieces of similar size so they cook evenly.
• Pat the salmon dry before brushing on the sauce.
• Set aside the serving sauce before it touches the raw salmon.
• Preheat the air fryer and arrange the fish in a single layer.
• Check the salmon at 6 minutes and cook for up to 8 minutes if needed.
• Add the avocado shortly before serving to keep it looking fresh.

Variations

• Adjust the heat: Use fewer chilli flakes for a milder bowl.
• Change the greens: Use your preferred mix of green leaves in place of the listed leaves.
• Add extra crunch: Include more shredded cabbage or carrot.
• Serve separately: Keep the sauce on the side so diners can add it to taste.
• Use a different garnish: Sprinkle on extra spring onions alongside the sesame seeds.

Common mistakes to avoid

• Crowding the basket: The salmon needs a single layer, so cook in batches if it does not fit.
• Skipping the drying step: Pat the fish with paper towels before brushing on the sauce.
• Uneven pieces: Cut the fillets to similar sizes so they cook at a similar rate.
• Overcooking the fish: Start checking at 6 minutes and use the fork-flaking cue.
• Mixing up the sauce portions: Set aside the serving sauce before coating the raw salmon.
• Tossing avocado roughly: Fold it into the salad gently to help keep the slices intact.

How to store

Store leftover salad and cooked salmon in a covered container in the refrigerator and use within 2 days. Keep the reserved sauce separate where possible, and reheat the salmon gently until hot; add it to the salad just before serving.

Frequently asked questions