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