This air fryer Salmon Buldak Bowl is a Korean-inspired rice bowl made with juicy air-fried salmon and a creamy, spicy buldak-style sauce that coats every bite. It’s especially helpful for busy families because the air fryer cooks the salmon fast while the sauce comes together in just minutes. As a mom and grandma, I love meals like this that feel exciting but still comforting enough for weeknights when everyone wants something warm and filling. This recipe is made in the air fryer, which means less mess and more time to enjoy dinner together. If your family enjoys bold flavors, you may also like my easy air fryer salmon recipes for weeknights or these comforting air fryer rice bowl meals.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3 bowls
Ingredients
- 1 pound salmon fillet, skin removed and cut into bite-sized cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 cups cooked white rice, warm
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced
Instructions
- Preheat the air fryer to 400°F (200°C).
- Toss the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Arrange the salmon in a single layer in the air fryer basket.
- Air fry for 8–10 minutes, shaking halfway, until the salmon is cooked through and lightly crisp on the edges.
- While the salmon cooks, whisk together heavy cream, gochujang, soy sauce, honey, and sesame oil in a small saucepan.
- Heat the sauce over low heat, stirring constantly, until warmed through and slightly thickened.
- Divide warm rice between bowls.
- Top with air-fried salmon and drizzle generously with the buldak sauce.
- Garnish with sesame seeds and sliced green onions before serving.
Tips for the Best Results
- Cut the salmon into evenly sized pieces so they cook evenly in the air fryer.
- Avoid overcrowding the basket to help the salmon brown nicely.
- Heat the sauce gently to keep it smooth and creamy.
For more seafood cooking tips, don’t miss my Ultimate Air Fryer Seafood Recipes Guide.
Easy Variations & Substitutions
- Use boneless, skinless chicken thighs instead of salmon for a chicken buldak bowl.
- Swap heavy cream with coconut cream for a dairy-free version.
- Add steamed broccoli, sautéed spinach, or cucumbers for extra balance and crunch.
How to Store & Reheat Leftovers
Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon in the air fryer at 350°F for 3–4 minutes until warmed through. Warm the rice in the microwave with a splash of water to keep it soft.
FAQ
Can I make this without cream?
Yes, coconut milk or evaporated milk works well. The sauce will still be rich but slightly lighter.
Can I use chicken thighs instead?
Yes, chicken thighs stay juicy in the air fryer and pair beautifully with the buldak sauce.
How do I reheat this in the air fryer?
Reheat the salmon at 350°F for a few minutes until warmed through. Reheat the sauce separately for best texture.
Why did my sauce turn out too thin or too thick?
If it’s thin, simmer gently for another minute. If it’s too thick, whisk in a tablespoon of milk or cream.
Final Thoughts
This air fryer Salmon Buldak Bowl is one of those recipes that feels special but fits right into real family life. It’s spicy, creamy, and comforting, yet quick enough for busy nights when you still want something homemade and satisfying. I hope it earns a spot in your weekly air fryer rotation and brings a little warmth to your dinner table—be sure to explore more air fryer family recipes for easy, comforting meals everyone can enjoy.
