Teriyaki Salmon in the Air Fryer
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This Teriyaki Salmon Air Fryer recipe lets you enjoy a restaurant-quality meal at home! Made with an easy, from scratch teriyaki sauce, it’s a sweet and savory masterpiece. Perfectly flaky and tender, the outside caramelizes and becomes nice and crispy after just 10 minutes. Air fryer salmon teriyaki is ideal for weeknight dinner!
Teriyaki Salmon Air Fryer
One of the very first things I learned how to make in my air fryer was salmon. I remember being so impressed with how well it came out… in mere minutes, with next to no mess to boot.
Since then I’ve made salmon in the air fryer dozens of times! And while I love my original recipe, I have been wanting to change things up for a while. And that’s the story behind this air fryer teriyaki salmon!
Instead of using store-bought teriyaki, I make it myself with a few easy pantry ingredients. The sweet and savory flavors complement the salmon SO well.
Plus, a crunchy, caramelized crust forms as the fish air fries thanks to the brown sugar in the sauce.
It’s half the reason I love cooking with teriyaki — it creates this glazed look, feel, and taste when baked. Try my teriyaki meatballs and teriyaki chicken next!
Ingredient Notes and Substitutions
- Salmon – There are many different types of salmon to choose from — Atlantic, king, sockeye, coho, pink… and even a few others!
You can use whatever variety you’d like for air fryer teriyaki salmon.
Opt for bright pink filets that are firm to the touch and don’t have a strong fishy smell.
- Soy Sauce – The base of the teriyaki flavor! I usually use low-sodium soy sauce as it’s a lot less salty.
If you can’t find soy sauce, you can use tamari or coconut aminos instead.
- Brown Sugar – Here’s where the sweetness comes from. I like the rich, molasses-like flavor of brown sugar, but you could use white granulated sugar if that’s all you have!
Some other substitutions include honey, maple syrup, Sugar in the Raw (turbinado sugar), or real molasses.
- Cornstarch – Works as a thickening agent for the sauce. If you don’t have any, you can simply omit it… though you will end up with a runnier teriyaki.
- Seasonings – You’ll need garlic powder and ground ginger powder for the marinade, and freshly ground pepper to season the fish.
You can absolutely use fresh minced garlic or ginger instead if you’d like!
- Garnish – Toasted sesame seeds and chopped green onions finish everything off!
Tips and Tricks to Make Perfect Air Fryer Teriyaki Salmon
- Take the time to prep the salmon.
To get the crispy exterior I know you’re all after, it’s very important to thoroughly pat the filets dry with paper towels before marinating.
Also, if you see that there are still some pin bones, use a tweezer to remove them.
They’re so tiny that it’s not the total end of the world if you swallow one, but finding a small bone in between your teeth can definitely be uncomfortable!!
- To skin or not to skin.
That is the age-old question when it comes to cooking teriyaki salmon in the air fryer!
At the end of the day, it’s all about personal preference. I will say that cooking with the skin on helps keep the salmon moist as it air fries.
If you really don’t like eating it, it will peel off easily after cooking.
- Double the sauce.
The simple teriyaki sauce comes together so easily — and you can easily double it too! We love sauce in our house so I usually make extra for drizzling.
- Check for doneness.
When making this teriyaki salmon recipe in the air fryer, you won’t be able to watch it as it cooks.
So, be sure to double-check that it’s fully cooked and safe to eat when the timer is up.
The internal temperature — you can take it with an instant-read thermometer — needs to reach at least 145°F. The filets should be opaque and flake easily with a fork.
Prep Ahead
- Pat the salmon dry
- Remove any bones
- Toast the sesame seeds
- Preheat your air fryer to 400°F
- Spray the basket with nonstick cooking spray
Kitchen Tools You Will Need
- 4 Quart Saucepan – To make the teriyaki sauce.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
- Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
- Instant Read Kitchen Thermometer so you can check for doneness.
Serving Suggestions
My teriyaki salmon air fryer recipe pairs well with so many different side dishes!
Classic choices include sticky sesame rice, broccoli or asparagus, and a fresh Asian-inspired cucumber salad. An avocado salad, Asian noodle salad, or a side of edamame would also be great.
I also love the idea of using air fryer teriyaki salmon as the protein in a grain bowl.
Start with fluffy brown rice, then add your favorite greens, fresh and pickled veggies, toasted seeds, and fresh herbs. Top your bowl with extra teriyaki sauce!
Storing and Reheating Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
I’ve enjoyed air fryer salmon teriyaki cold on top of a salad, but you can certainly reheat it if you’d like!
A few minutes in the microwave would do the trick, or you can use a skillet over medium heat.
This teriyaki salmon air fryer recipe is also freezer-friendly. Individually wrap the cooled salmon filets in plastic wrap or foil then place in an airtight container.
They will keep for up to 3 months in the freezer. Let it thaw in the fridge overnight before gently reheating.
Teriyaki Salmon Recipe Air Fryer FAQ
No, you don’t have to worry about flipping your air fryer salmon teriyaki. It cooks up so quickly — in just about 10 minutes — that it isn’t necessary.
Nonstick cooking spray is your friend! It’s important to coat the air fryer basket before you add the filets. If sticking is a real concern, you could also use air fryer-safe parchment paper.
Whether you plan on removing the skin or not, you should always cook salmon with the skin side down in the air fryer (and with any cooking method, for that matter!).
The skin gets nice and crispy when in contact with the hot metal, and it helps protect the tender flesh from sticking to the basket or tearing when removed. It’s also easier to slide a spatula under the skin.
Enjoy!
With love, from our simple kitchen to yours.
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Teriyaki Salmon in the Air Fryer
Equipment
Ingredients
- 4 salmon filets, (4-6 ounces each)
- 1/3 cup low sodium soy sauce
- 1/3 cup lightly packed brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- spray oil
- freshly ground black pepper
- toasted sesame seeds, for garnish
- chopped green onions, for garnish
Instructions
- Pat the salmon filets dry with a paper towel.
- In a small saucepan, whisk together the soy sauce, brown sugar, garlic powder and ginger powder. Mix until the sugar is incorporated. Remove half of the marinade (about ¼ cup) and pour into a shallow dish. Place filets flesh side down in the dish and let sit for up to 30 minutes to marinade, if time allows.
- While salmon is marinating, add the cornstarch and water to the saucepan and cook over medium high heat, stirring frequently until thick and bubbly, about 4-5 minutes. This will make about ¼ cup of sauce to use for a glaze and for drizzling.
- Preheat the air fryer to 400°F. Spray the basket with oil. Place filets in the basket and discard the marinade. Season filets with pepper, and a light spray of oil.
- Air fry for 8-10 minutes or until your desired doneness. During the last 2 minutes, baste filets with the teriyaki sauce two or three times. Salmon is done when the internal temperature reaches 145°F or to your desired doneness. Garnish with sesame seeds and green onions, and drizzle with extra sauce.
Donna’s Notes
Let salmon come to room temperature. Store in an airtight container and place in the refrigerator for up to 3 days.
To reheat, place in the microwave and reheat on half power for 1-2 minutes at a time, checking frequently to avoid drying out. You can also reheat in a skillet over medium heat for 1-2 minutes per side, or until warmed through. To freeze:
Individually wrap cooled salmon in plastic wrap or foil, and place in an airtight storage container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight, and then gently reheat in the microwave or on the stove top. To make ahead:
Marinating salmon for longer than 30 minutes is not recommended because it could start to “cook” the fish, which will lead to a mushy texture. If you need to make this ahead of time, prepare and cook as stated in the directions, and store in the refrigerator for up to 3 days. Once ready to serve, reheat gently in the microwave or on the stove top.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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