Air-Fryer Salmon Bowls with Yum Yum Sauce

Air-Fryer Salmon Bowls with Yum Yum Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
This dish offers a delightful combination of flaky salmon, fluffy rice, and crisp asparagus, all drizzled with a sweet and savory sauce. The salmon is marinated in a light, flavorful mixture with Splenda U.S. Grown Stevia providing a touch of sweetness, balanced by the warmth of fresh ginger and a tang of pomegranate juice. The Yum Yum Sauce is a creamy and flavorful complement with the base of the bowl built on brown rice or a rice and quinoa mix for added protein and texture.

Add sesame seeds or sliced avocado for an extra pop of flavor.

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Prep time
    15 min
  • Cook time
    12 min
  • Servings
    2 Servings
  • Serving size
    1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)
  • Amount per serving Calories 350

  • Total Fat 17g
  • Cholesterol 50mg
  • Sodium 140mg
  • Total Carbohydrate 29g
    • Dietary Fiber 4g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 22g


  • Splenda® Stevia Sweetener (for the salmon)
    1 tsp
  • fresh ginger (grated, for the salmon)
    1/2 tsp
  • pomegranate juice (for the salmon)
    2 tbsp
  • salmon filets (3 ounces each)
    2 whole
  • light mayonnaise (for the sauce)
    3 tbsp
  • lower sodium soy sauce (for the sauce)
    1/2 tsp
  • Splenda® Stevia Sweetener (for the sauce)
    2 tsp
  • rice wine vinegar (for the sauce)
    1/2 tbsp
  • garlic (grated, for the sauce)
    1/2 tsp
  • fresh ginger (grated, for the sauce)
    1/2 tsp
  • paprika (for the sauce)
    1/4 tsp
  • asparagus (washed, trimmed, and dried)
    8 oz
  • cooked brown rice
    1/2 cup
  • green onion (scallion) (sliced)
    1/4 cup


  1. To make the salmon: Add Splenda Stevia Sweetener, ginger, and pomegranate juice to a sealable bag. Add salmon filets, zipping the bag tightly, and gently massage around to make sure all the flavor combines with the salmon filets. Set aside to marinate for 10 minutes.

  2. Spray the air fryer with non-stick spray and carefully add salmon filets. Cook salmon 400 degrees F for 7–9 minutes, depending on thickness (be careful not to overcook!).

  3. To make the yum yum sauce: Stir together all ingredients in a small bowl. Test the sauce to see if it needs any more ginger, garlic, or Splenda Stevia Sweetener and adjust accordingly.

  4. Add a tablespoon of water at a time to thin out the sauce until it is a drizzling consistency. Set aside to let the flavors combine completely.

  5. To assemble the bowl: Spray the inside of the air fryer with non-stick cooking spray. Add asparagus and give them a coating of non-stick cooking spray. Sprinkle with a little salt and pepper if desired. Cook in the air fryer at 400 degrees F for 4–5 minutes.

  6. Divide rice between two bowls. Top each with a 3-ounce salmon filet, then lay 4 ounces of the cooked asparagus to the side of the bowl. Sprinkle on green onions. Add sesame seeds and chunks of avocado if desired. Drizzle on yum yum sauce. Enjoy immediately.