Air Fryer Teriyaki Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Calories
248 kcal
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Course
Main Course
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Cuisine
Asian
Air Fryer Teriyaki Salmon
Description
This Air Fryer Teriyaki Salmon recipe begins by marinating skinless salmon fillets in a blend of soy sauce or tamari, water, rice wine vinegar, brown sugar, grated ginger and garlic, and sesame oil. Part of the marinade is heated and thickened with a cornstarch slurry into a glossy teriyaki sauce that will be served over the cooked fish.
The salmon is cooked at 390°F in an air fryer basket lightly coated with oil. The method cooks the salmon quickly, preserving a tender, flaky texture. The fish is done when it flakes easily or the internal temperature reaches 130-140°F, with carryover cooking considered. Once plated, the thickened teriyaki sauce is poured on top and supported with optional garnishes such as scallions and sesame seeds.
This preparation suits a quick meal offering balanced sweet-savory notes from the teriyaki paired with the richness of salmon. It pairs well with steamed rice, sautéed vegetables, or salad. The recipe advises defrosting frozen salmon overnight and suggests lining the air fryer basket for skin-on salmon to prevent sticking.
Checking doneness by texture or temperature ensures preferred cooking levels are met, with recommendations to avoid overcooking for moist salmon. Using homemade marinade and sauce provides control over flavor and ingredients.
Ingredients
- ¼ cup soy sauce use tamari if gluten free, low sodium
- ¼ cup water
- 2 teaspoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon water
- 4 salmon fillet about 5 ounces each; skin removed
- avocado oil or olive oil
- scallions sesame seeds, sliced; optional garnish
Instructions
- Preheat air fryer to 390°F.
- Mix the soy sauce, water, vinegar, brown sugar, ginger, garlic, and sesame oil together in a medium bowl. Pour about half the sauce into a small saucepan. Add the salmon filets to the remaining sauce in the bowl and let them marinate.
- Bring the sauce in the saucepan to a simmer over medium high heat. Mix the cornstarch and 1 tablespoon water together in a small bowl to form a slurry. Whisk the slurry into the sauce in the saucepan. Simmer a minute or two until thickened. Remove from heat.
- Spray or brush the air fryer basket with a little oil. Add the salmon to the basket. Cook 6-9 minutes to desired doneness.
- Plate the salmon on a platter and pour the teriyaki sauce on top. Garnish with scallions and sesame seeds.
Notes
- Check salmon doneness by flaking easily or reaching 130-140°F internal temperature for medium to medium-well.
- Defrost frozen salmon overnight in the refrigerator before cooking for best texture.
- Use an air fryer liner or parchment paper with holes to prevent sticking if cooking skin-on salmon.
- The thickened teriyaki sauce can be prepared separately and poured over salmon after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 639mg | 27% |
| Potassium | 764mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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