This Air Fryer Teriyaki Salmon is quick, easy, and packed with flavor! Juicy salmon fillets are coated in a homemade teriyaki glaze and cooked to perfection. A healthy, protein-packed meal that’s ideal for busy weeknights!
Cooking salmon in the air fryer is a game-changer because it’s fast, fuss-free, and requires minimal cleanup. Unlike stovetop cooking, where salmon can get overcooked, the air fryer ensures even cooking and a perfect texture every time.
Whether you need a healthy meal for busy weeknights or want to impress guests with a restaurant-quality dish, this recipe ticks all the boxes. Serve it over rice, with stir-fried veggies, or in a poke bowl—this salmon pairs well with everything!
Why You’ll Love This Recipe
- Healthy & Protein-Packed: Salmon is loaded with omega-3s and protein, making it a perfect choice for a healthy meal.
- Incredibly Flavorful: A rich, homemade teriyaki glaze makes every bite delicious.
- Super Quick & Easy: The air fryer cooks salmon in just 6 minutes. Plus, the air fryer keeps things mess-free – meaning minimal clean-up.
Ingredients
- Salmon Fillet: Use high-quality salmon fillets for the best flavor and texture.
- Soy Sauce, Rice Vinegar, Brown Sugar, Water, Cornstarch, Ginger, and Garlic for the Homemade Teriyaki Sauce. If possible, use low-sodium soy sauce.
How To Make
- In a small saucepan, whisk together soy sauce, rice vinegar, sugar, cornstarch, grated garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 5 minutes until slightly thickened.
- Pat dry the salmon fillets with paper towels. Place them in a bowl and toss with 3 tablespoons of the teriyaki sauce until evenly coated. Let them marinate for 10-15 minutes, skin side up.
- Set your air fryer to 410°F (210°C) and let it preheat.
- Arrange the salmon fillets skin side up in the air fryer basket. This helps prevent the skin from sticking. Alternatively, line the basket with parchment paper for easier cleanup.
- Cooking Time: Medium: Air fry for 6 minutes. Well done: Air fry for 7-8 minutes.
- Transfer the cooked salmon to a plate and drizzle with the remaining teriyaki sauce. Garnish with chopped scallions and toasted sesame seeds for extra flavor.
Serving Suggestions
Pair your teriyaki salmon with these delicious sides:
- Steamed Jasmine Rice or Basmati Rice – The perfect base for soaking up the teriyaki sauce. I recommend ¼ – ½ cup (50-80g) of rice per person.
- Veggies – Steamed broccoli, green beans, or asparagus make a simple side.
- Cucumber Salad – Light and refreshing. I love serving it with a quick pickled or Japanese cucumber salad.
- Asian Egg Noodles – A deliciously slurp-worthy option.
Tips for Success
- Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer: 125-130°F (52-54°C) for medium-rare or 135-145°F (57-63°C) for well-done.
- Prevent Sticking: I prefer to cook salmon fillets skin-side up in the air fryer basket, as the skin tends to stick easily. After cooking, let the salmon sit for 1-2 minutes before using a spatula to lift it gently—this helps it release naturally.
- If using Frozen Salmon: Thaw it overnight in the fridge or use the quick thaw method (submerge in cold water for 30 minutes).
- Prefer store-bought teriyaki sauce? Feel free to use your favorite store-bought sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat for 3 minutes in a preheated air fryer at 360°F (180°C).
Did YOU MAKE THIS RECIPE?
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Air Fryer Teriyaki Salmon
This Air Fryer Teriyaki Salmon is quick, easy, and packed with flavor! Juicy salmon fillets are coated in a homemade teriyaki glaze and cooked to perfection.
Serving Size 3
Ingredients
- 1 pound salmon filets
- ¼ cup low sodium soy sauce
- 3 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 small clove garlic, grated
- 1 teaspoon ginger, grated
Instructions
- In a small saucepan, whisk together soy sauce, rice vinegar, sugar, cornstarch, grated garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 5 minutes until slightly thickened.
- Pat dry the salmon fillets with paper towels. Place them in a bowl and toss with 3 tablespoons of the teriyaki sauce until evenly coated. Let them marinate for 10-15 minutes, skin side up.
- Preheat the air fryer to 410°F (210°C).
- Arrange the salmon fillets skin side up in the air fryer basket. This helps prevent the skin from sticking. Alternatively, line the basket with parchment paper for easier cleanup.
- Cooking Time: Medium: Air fry for 6 minutes. Well done: Air fry for 7-8 minutes.
- Transfer the cooked salmon to a plate and drizzle with the remaining teriyaki sauce. Garnish with chopped scallions and toasted sesame seeds for extra flavor.
Notes
- Serving Suggestion: I recommend serving it with ¼ – ½ cup (50-80g) of jasmine rice per person. For veggies, I love to pair it with steamed broccoli or a quick Japanese cucumber salad.
- Check for doneness: The salmon is cooked when it flakes easily with a fork and has an opaque pink color inside. If unsure, use an instant-read thermometer: 125-130°F (52-54°C) for medium-rare or 135-145°F (57-63°C) for well-done.
Nutrition
Calories: 265kcal
Carbohydrates :10g
Protein :32g
Fat :10g
Fiber :0.2g
Sugar :8g
