Air Fryer Teriyaki Salmon delivers crispy skin and a glossy homemade teriyaki glaze. It’s quick, healthy, and simple to prepare. Serve over steamed rice with a green vegetable for a satisfying weeknight dinner.
If you enjoy homemade teriyaki, try the Ground Chicken Lettuce Wraps or Air Fryer Teriyaki Chicken Thighs for more ideas.
For other salmon favorites, consider the Coconut Lime Salmon or Lemon Salmon Pasta without Cream.
Table of Contents
- Highlights
- Ingredient Notes
- Helpful Equipment & Tools
- Instructions
- Make Ahead & Storage
- Expert Tips
- Recipe Notes
- Variations
- FAQs
- Related Recipes
- Teriyaki Salmon (Air Fryer) Recipe
Highlights
- Fast, healthy air fryer main dish
- Sticky, sweet, and tangy teriyaki glaze
- Crispy skin with a tender, flaky interior
- Ready in under 20 minutes
- Adaptable for low-carb or keto
Ingredient Notes
- Toasted sesame oil: Use dark or toasted sesame oil for the best nutty flavor.
- Chili garlic sauce: Sriracha can be used instead, but chili garlic sauce has more depth. Reduce or omit if you prefer no heat.
Full ingredient amounts are on the recipe card below.
Helpful Equipment & Tools
- Air fryer with a roomy basket for even cooking
- Heat-safe tongs for flipping fillets
- Small nonstick saucepan for the teriyaki glaze
Instructions
Overview
- Air fry the salmon until the skin is crisp and the flesh is cooked through.
- Make the teriyaki glaze on the stovetop while the fish cooks.
- Brush the salmon with glaze and serve over rice and vegetables.
Step by Step
Step 1: Preheat the air fryer at 400°F (204°C) for 5 minutes. Place salmon fillets skin-side down in the basket.
Step 2: Air fry for 8–10 minutes, flipping halfway through if your air fryer requires it. Cook until the internal temperature reaches 145°F (63°C) or the fish flakes easily.
Tip – Use a meat thermometer to ensure perfect doneness without overcooking.
Step 3: While the salmon cooks, make the teriyaki sauce. Heat toasted sesame oil over medium heat and sauté garlic and ginger for 2–3 minutes until fragrant.
Step 4: Add soy sauce, rice vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a simmer. Mix cornstarch with water in a small bowl, whisk into the sauce, and boil 1–2 minutes until thickened.
Tip – The longer you simmer the glaze, the thicker and more concentrated its flavor becomes.
Step 5: Brush the cooked salmon with the teriyaki glaze before serving. Serve extra sauce on the side if desired.
Make Ahead & Storage
- Make ahead: Prepare the sauce up to five days in advance and refrigerate in an airtight container.
- Refrigerator: Store leftover salmon in an airtight container for 2–3 days. Reheat in 30-second microwave intervals or in the air fryer at 370°F for 3–5 minutes until warmed.
- Freezer: Freezing is not recommended for the glazed salmon or the sauce, as texture and quality can suffer.
Expert Tips
- Keep the skin on: Skin protects the flesh and becomes deliciously crisp in the air fryer.
- Match fillet sizes: Choose similarly sized fillets so they cook evenly.
- Make the sauce fresh: Homemade teriyaki is brighter and cleaner-tasting than jarred sauces.
- Preheat your air fryer: Preheating helps prevent sticking and ensures even cooking.
- Leave space between fillets: Proper airflow crisps the skin and cooks the fish consistently.
- Use a thermometer: Aim for 145°F for well-done salmon; sushi-grade fish can be cooked to lower temperatures if you prefer.
- Glaze generously: Brush the salmon with plenty of sauce and serve extra over rice and vegetables for maximum flavor.
Recipe Notes
- Scaling: The recipe can be doubled if your air fryer has room for four fillets. One batch of sauce will lightly coat four fillets; double the sauce if you want extra for serving.
Variations
- Spicy: Add 1/4 teaspoon cayenne or increase the chili garlic sauce for more heat.
- Chicken: Substitute chicken thighs and follow air fryer times for poultry.
- Low Carb: Use a low-carb sweetener in place of honey and brown sugar for a keto-friendly glaze.
- Oven: Roast at 450°F on a parchment-lined sheet for 13–15 minutes, brushing with glaze before serving.
FAQs
Steamed rice and green vegetables like bok choy or broccoli are perfect. Drizzle extra sauce over rice to soak up the flavor.
Yes. Thaw overnight in the refrigerator for even cooking and better texture.
The USDA recommends 145°F (63°C). If you prefer a slightly rarer texture and your salmon is sushi-grade, you can cook to lower temperatures.
Foil can be used in some setups, but avoid it here so air can circulate and crisp the skin.
Yes. When crisped properly, salmon skin is safe and delicious to eat.
Look for opaque, flaky flesh that separates easily with a fork. The color shifts from translucent to pink and less glossy.
Salmon is rich in omega-3 fatty acids and provides high-quality protein, making it a nutritious, satisfying choice.
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Teriyaki Salmon (Air Fryer)
Equipment
- Air Fryer
- Tongs
- Nonstick pan or small saucepan
Ingredients
- 2 6-ounce salmon fillets
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, pressed
- 1/2 teaspoon ginger paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili garlic sauce (optional)
- 3 tablespoons water
- 2 teaspoons cornstarch
Instructions
- Review notes and have ingredients ready.
- Preheat air fryer at 400°F (204°C) for 5 minutes. Place salmon skin-side down.
- Air fry 8–10 minutes or until internal temperature reaches 145°F (63°C).
- While the salmon cooks, heat sesame oil over medium heat and sauté garlic and ginger for 2–3 minutes.
- Add soy sauce, rice vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a simmer. Whisk cornstarch with water, stir into sauce, and boil 1–2 minutes until thickened.
- Brush fillets with the teriyaki glaze and serve.
Notes
Nutrition
Carbohydrates: 20 g |
Protein: 36 g |
Fat: 11 g
Nutrition information is an approximation.