Slice the salmon fillets into large cubes about 1 inch in size. Remove the skin and any bones.

In a bowl or container, combine soy sauce, honey, rice vinegar, sesame oil, grated garlic, and grated ginger.

Add the salmon cubes to the marinade and toss until evenly coated. Let the salmon marinate for at least 10 minutes or refrigerate for a few hours for deeper flavor.

While the salmon marinates, prepare the vegetables. Slice the cucumber, shred the carrot, dice the avocado, and defrost the edamame beans under running water.

For the pan-fry method, heat a skillet over medium-high heat with a drizzle of oil. Add the salmon pieces in a single layer and cook for 5–7 minutes, flipping halfway through and brushing with leftover marinade.

For the air fryer method, preheat the air fryer to 390°F (200°C). Spray the basket lightly with olive oil spray and place the salmon pieces in a single layer. Air fry for 5–8 minutes, flipping halfway and brushing with leftover marinade.

Assemble your Salmon Bowl by adding rice or quinoa to serving bowls. Arrange the cucumber, carrot, avocado, and edamame around the bowl. Top with cooked salmon and optional garnishes like spicy mayo or sesame seeds.