Air-Fried Teriyaki Salmon: Quick, Easy, And Delicious

Air Fryer Teriyaki Salmon is a quick, easy, and healthy dish that can be made in under 30 minutes, making it perfect for busy weeknights. The recipe involves marinating salmon fillets in a sweet and savoury teriyaki sauce, which can be made from scratch or store-bought, and then air-frying them to perfection. The result is a flaky, tender, and juicy salmon with a crispy skin that is full of flavour.

Ingredients and preparation

For a tasty weeknight dinner that's healthy, nutritious and quick to prepare, air fryer teriyaki salmon is a great choice. Here's what you'll need and how to prepare it.

Ingredients:

• Salmon fillets (skin-on or skin-off) – about 5-6 oz each, 1.5 inches thick.
• Garnish – toasted white sesame seeds and chopped scallions/green onions.
• Soy sauce – gluten-free, low-sodium, or regular.
• Mirin – gluten-free.
• Sake – cooking sake or substitute with rice vinegar, Shaoxing wine, or dry sherry.
• Brown sugar – or substitute with honey, maple syrup, cane sugar, or white/coconut/brown sugar sweetener.
• Cornstarch – or substitute with potato starch, tapioca starch/flour, or arrowroot starch.
• Rice vinegar – or rice wine vinegar.
• Olive oil.
• Ginger – minced or grated, or use ginger powder.
• Garlic – minced or use garlic powder.
• Red pepper flakes (optional).

Preparation:

• Make the teriyaki marinade/sauce by combining soy sauce, mirin, sake, and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves, then let it simmer until slightly thickened. Cool the sauce before using.
• Marinate the salmon fillets for 10-30 minutes (but no more than 1 hour) by placing them in a dish and pouring the teriyaki sauce over them.
• Prepare your air fryer basket by lining it with parchment paper or an air fryer liner for easy cleanup.
• Place the fillets skin-side down in the basket, leaving a little space between each piece.
• Air fry at 400°F for 6-9 minutes, depending on the thickness of the salmon. For medium-rare, aim for ~7 minutes; for medium, ~8 minutes.
• Transfer the salmon to a serving plate and brush with more teriyaki sauce.
• Garnish with toasted sesame seeds and chopped scallions/green onions, if desired.

Tips:

• For even cooking, use centre-cut or thick-cut fillets of similar thickness and size.
• Don't skip lining the air fryer basket to prevent sticking and make cleanup easier.
• Always place the salmon skin-side down to protect the delicate flesh and prevent sticking.
• Brush the fillets with more sauce after cooking for a beautiful glaze and extra flavour.
• If using frozen salmon, ensure it's fully thawed before marinating.

Cooking the salmon

First, make the marinade and sauce. In a measuring cup, whisk together the ingredients for the sauce (reserving the cornstarch for later) then pour into a shallow dish and place the salmon flesh-side down into the marinade for 10 minutes. You can also place the salmon skin side up and marinate for 20-30 minutes.

Next, preheat your air fryer to 400°F for 5 minutes and line the inner basket with parchment paper. Place the salmon fillets on top of the parchment paper, leaving a little space between each piece. Do not stack them.

Air fry the salmon at 400°F for 7-9 minutes, depending on the thickness of the fillets. For medium-rare salmon, air fry for around 7 minutes, and for medium, air fry for around 8 minutes. Check for doneness at the 7-minute mark to avoid overcooking.

While the salmon is cooking, pour the marinade into a small saucepan and whisk in the cornstarch. Allow the sauce to thicken over medium heat, then remove from the heat.

Once the salmon is done, brush a generous amount of sauce on top and pour on more if you like it saucy. Serve warm with rice or steamed vegetables.

Tips

• Use skin-on salmon fillets to protect the delicate flesh.
• Always place the salmon skin side down. This way, even if it sticks, the skin will protect the meaty part from tearing.
• Line the air fryer basket with parchment paper or an air fryer liner to prevent sticking and make cleanup easier.
• For a beautiful glaze and extra flavor, brush the fillets with thickened teriyaki sauce after cooking, not before.
• If you are using frozen salmon, make sure the fillets are fully thawed before marinating.
• Always place the salmon fillets skin-side down when air frying to allow the skin to crisp up while keeping the flesh juicy and tender.
• Check the salmon for doneness with a sharp knife or fork, or measure the internal temperature—it should reach 120°F for medium-rare and 140°F to 145°F for medium.
• If you are using bottled teriyaki sauce, dilute it with one to two tablespoons of water for the marinade if it is thick.
• If you are using frozen salmon fillets, thaw and dry thoroughly before cooking.
• To prevent the air fryer from smelling after cooking fish, dry the fish thoroughly with paper towels and line the basket or tray with parchment paper.

Making the teriyaki sauce

Firstly, gather your ingredients. Most recipes suggest using soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper and cornflour/cornstarch. However, some recipes also include mirin, sake, sesame oil, sesame seeds, olive oil, and white pepper. If you want to make a keto or paleo version, you can substitute the soy sauce with coconut aminos.

Once you have your ingredients, it's time to start mixing. Combine the soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper and cornflour/cornstarch in a small bowl and whisk until the sugar is dissolved. If you're making a larger batch, you can use a measuring cup instead.

Now it's time to add the salmon. Place the salmon fillets skin-side up in a shallow dish and pour the marinade over them, rubbing it all over the fish. Leave the salmon to marinate for 10 to 15 minutes—but no longer than an hour, as this could affect the texture of the fish.

While the salmon is marinating, you can start preparing the sauce. Pour the remaining marinade into a small saucepan and heat it on the stove over a medium heat until it thickens. You can also do this in the microwave if you prefer. Once the sauce has thickened, remove it from the heat and let it cool.

And that's it! Your teriyaki sauce is now ready to be used to brush over your air-fried salmon.

Cooking tips

• For even cooking, select thicker-cut (centre-cut) salmon fillets with similar sizes and thickness. Aim for fillets that are 1.25–1.5 inches thick for the best results.
• Marinate the salmon for 10–30 minutes to infuse the teriyaki flavour without compromising the texture of the fish. Do not marinate for longer than 1 hour.
• Always line your air fryer basket with parchment paper or an air fryer liner to prevent sticking and make cleanup easier. This is especially important as the teriyaki sauce can be sticky.
• Place the salmon fillets skin side down in the air fryer. This protects the delicate flesh from direct heat, keeping it juicy and tender, and prevents sticking. Even if the skin sticks to the liner, it will protect the meat from tearing.
• For a beautiful glaze and extra flavour, brush the fillets with thickened teriyaki sauce after cooking, not before. This prevents the sauce from burning in the air fryer.
• If using frozen salmon, ensure the fillets are fully thawed before marinating to allow for even cooking and better flavour penetration.
• Cook the salmon at 400°F (204°C) for 7–9 minutes, depending on the thickness of the fillets. Check for doneness at the 7-minute mark to avoid overcooking.
• For medium-rare salmon, air fry for ~7 minutes. For medium, air fry for ~8 minutes. The salmon is ready when the thickest part is nearly opaque and flakes easily, with a slight translucency in the centre.
• To check for doneness, use a sharp knife or fork to gently test the thickest part of the fillet, or measure the internal temperature with an instant-read thermometer. The salmon is done when the internal temperature reaches 120°F (49°C) for medium-rare, and 140°F–145°F (60°C–63°C) for medium.
• If you prefer your salmon well done, aim for an internal temperature of 145°F (63°C).
• To prevent your air fryer from smelling like fish after cooking, thoroughly dry the salmon with paper towels before cooking. The water that seeps from the fish can contribute to the odour.
• Wash the air fryer basket as soon as it has cooled down after cooking. Spraying the basket with a cleaning product like Dawn Power Wash can help remove any lingering odours.

Serving suggestions

There are many ways to serve air fryer teriyaki salmon. Here are some suggestions:

Side Dishes

• Chinese smashed cucumber salad
• Chinese broccoli stir fry with garlic sauce
• Quick frozen broccoli in the air fryer
• Cauliflower rice (for a low-carb/keto option)
• Egg fried rice or noodles
• Green beans or roasted broccoli
• Steamed green vegetables
• Chinese cabbage stir fry

Rice Options

• Shirataki fried rice
• Air fryer rice
• Fluffy Basmathi rice
• Boiled rice
• Egg fried rice
• Noodles

Starters

• Miso soup
• Salad with Japanese ginger salad dressing
• Korokke

Seafood Dishes

• Shrimp tempura
• Panko shrimp
• Ebi mayo

Protein Dishes

• Ramen eggs
• Air fryer chicken katsu
• Chicken katsu
• Tonkatsu
• Tofu katsu
• Fish katsu bites
• Karaage
• Teriyaki tofu
• Teriyaki chicken
• Ramen
• Yaki udon
• Creamy mushroom udon
• Udon carbonara

Rice Balls

• Shrimp tempura rice ball
• Tuna onigiri
• Spicy tuna onigiri
• Pork katsu onigirazu

Frequently asked questions