Marianne Martinez
Air Fryer Teriyaki Salmon is a quick, easy, and healthy dish that can be made in under 30 minutes. The salmon is marinated in a sweet and savoury teriyaki sauce, which can be made from scratch or store-bought, and then air-fried to perfection. The cooking time is typically around 7-10 minutes, resulting in tender, flaky salmon with a crispy skin. This dish is perfect for busy weeknights and can be served with a variety of side dishes, such as rice, vegetables, or salad.
| Characteristics | Values |
|---|---|
| Marinating Time | 10-15 minutes |
| Cooking Time | 6-14 minutes |
| Temperature | 400°F (204°C) |
| Internal Temperature | 145°F |
| Seasoning | Garlic powder, paprika, salt, pepper, lemon juice |
| Oil | Olive oil, avocado oil |
| Sauce | Teriyaki sauce, keto teriyaki sauce |
| Storage | Store in an airtight container in the fridge for up to 3 -4 days |
| Reheating | Reheat in the air fryer, oven, or microwave |
| Serving | Serve with rice and vegetables |
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What You'll Learn
Marinating the salmon
Once you have your sauce, place your salmon fillets in a dish or container and pour the teriyaki sauce over them. You can also add the salmon and sauce to a Ziplock bag. Ensure the salmon is thoroughly coated in the sauce. If you're using fresh salmon, it's best to leave it to marinate for 15 to 30 minutes at room temperature. However, if you have the time, you can leave it for up to an hour in the refrigerator. Don't leave it for longer than this, as it could affect the texture of the salmon.
If you're using frozen salmon, you'll need to defrost it before marinating. It's best to do this by leaving the salmon in the fridge overnight. Once it's thawed, dry the salmon with paper towels before adding the marinade.
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Making the teriyaki sauce
To make the teriyaki sauce, combine soy sauce, mirin, sake, brown sugar, rice vinegar, minced garlic, minced ginger, black pepper, and cornflour in a small bowl. Whisk the ingredients until the sugar is dissolved. You can also add dry sherry to elevate the flavor of the sauce or add an extra half tablespoon of mirin if you don't have any sherry.
Once you have combined all the ingredients, pour the mixture into a small saucepan and place it over medium to medium-high heat on your stove. Stir the mixture until the sugar is fully dissolved, and continue to heat it until it reaches a boil. Allow the sauce to thicken by maintaining a medium-high heat or reducing to medium heat. Once the sauce has thickened, remove it from the heat and let it cool. You can place the saucepan in the freezer to cool the sauce to room temperature in about 5 minutes.
The teriyaki sauce can be prepared up to two weeks in advance and stored in the fridge. You can also use any leftover sauce stored in a small container in the fridge for another batch of teriyaki salmon or for other proteins such as chicken, steak, or shrimp.
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Cooking the salmon
To cook teriyaki salmon in an air fryer, start by making the teriyaki sauce. Combine soy sauce, mirin, sake, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper, and cornflour in a small bowl. Whisk the mixture until the sugar is dissolved.
Next, prepare the salmon fillets. If using frozen salmon, defrost and dry the fillets thoroughly. Place the salmon in a separate bowl and pour half of the teriyaki sauce over it. Toss to coat the salmon, then cover and marinate for 10 to 30 minutes at room temperature.
After marinating, place the salmon fillets into the air fryer basket skin-side down in a single layer, leaving a little space between each piece. Drizzle oil over the salmon. Some recipes recommend pan-searing the salmon flesh side down in a hot pan for 4–6 minutes before transferring it to the air fryer.
Preheat the air fryer to between 350°F and 400°F. Place the salmon in the air fryer and cook for 5 to 9 minutes, flipping halfway through, until the salmon is golden and flaky. Check for doneness using an instant-read meat thermometer; the internal temperature should reach 140°F to 145°F.
Once the salmon is cooked, remove it from the air fryer and garnish with green onions and sesame seeds. Drizzle the remaining teriyaki sauce over the salmon before serving.
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Reheating the salmon
Reheating teriyaki salmon in an air fryer is a great way to retain its moisture and keep it crispy. Here is a step-by-step guide:
Prepare the Air Fryer and Salmon:
Firstly, line the air fryer basket with parchment paper or foil to make cleaning easier. You can also spray the basket with non-stick oil or cooking spray to prevent sticking. If your salmon is frozen, remember to thaw it overnight in the fridge or use the defrost setting on your microwave. Avoid thawing at room temperature to prevent bacterial growth.
Reheat the Salmon:
Place the salmon in the air fryer basket, ensuring it is in a single layer without overlap. If desired, add a drizzle of broth or lemon juice, or olive oil to keep the salmon moist during the reheating process. Set the air fryer to 350°F (180°C) and reheat for 4-7 minutes, depending on the number of fillets and your preferred level of crispiness.
Check for Doneness:
Use a food thermometer to ensure the salmon reaches an internal temperature of at least 145°F (63°C). This temperature is essential for food safety. Once the desired temperature is reached, remove the salmon from the air fryer and serve immediately.
Storing and Other Reheating Methods:
Leftover teriyaki salmon should be stored in an airtight container in the refrigerator and consumed within 3-4 days. If you prefer not to use an air fryer, you can also reheat the salmon in a skillet on medium heat, in the oven at 275°F to 300°F for 10-15 minutes, or in the microwave for 2-3 minutes.
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Storing the salmon
Storing Uncooked Salmon:
Before cooking, it is essential to handle the salmon correctly to prevent food safety issues. Salmon should be kept refrigerated until you are ready to prepare it. If you are marinating the salmon, place it in an airtight container or a Ziplock bag and store it in the refrigerator for up to an hour. This process will allow the flavours to penetrate the fish while keeping it safe from bacterial growth.
Storing Cooked Salmon:
Once your teriyaki salmon is cooked, it is important to store it properly to maintain its freshness and quality. Allow the cooked salmon to cool down, then transfer it to an airtight container. Make sure the container is suitable for storing food and will keep the salmon fresh. Store the container in the refrigerator, and it should be consumed within three days for the best taste and texture.
Reheating and Serving:
You can enjoy your teriyaki salmon cold straight from the refrigerator, as cooked salmon tastes great even when chilled. If you prefer your salmon warm, there are a few reheating options. You can use a microwave, preheating it to medium power and heating the salmon for about a minute. Alternatively, you can use your air fryer, setting it to a low temperature, or a skillet on medium heat until the salmon is warmed through.
Freezing Cooked Salmon:
If you have leftover cooked salmon, you can extend its shelf life by freezing it. Wrap each filet individually in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date, and it will stay fresh in the freezer for up to two weeks. When you're ready to enjoy your frozen salmon, thaw it overnight in the refrigerator, then reheat it using the methods mentioned above.
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Frequently asked questions
It takes between 5-10 minutes to cook teriyaki salmon in an air fryer.
Combine soy sauce, mirin, sake, brown sugar, rice vinegar, minced garlic, minced ginger, black pepper, and cornflour in a bowl. Whisk until the sugar is dissolved.
Preheat your air fryer to 400°F.
Store leftover salmon in an airtight container in the fridge for up to 3-4 days.
