Quick & Easy Air Fryer Teriyaki Salmon

Name: Quick & Easy Air Fryer Teriyaki Salmon
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 11 oz salmon filet (1-inch thick, sliced into two equal filets); 1/2 green onion (finely chopped); 1/2 tsp sesame seeds; 1/4 cup cooking sake; 1/4 cup mirin; 3 tbsp regular soy sauce (or light soy sauce); 1 tbsp white granulated sugar (or cane sugar); 1 tbsp cornstarch (or potato starch / tapioca starch); 2 garlic cloves (minced); 1/2 tsp ginger (grated)

Jump to Recipe

Tender salmon filets air fried in a homemade sweet teriyaki sauce. This quick and easy air fryer teriyaki salmon uses minimal ingredients and it's ready in 30 minutes! A delicious, family-friendly main that is restaurant-quality and great for busy weeknights.

Jump to:

Ingredients & Substitutes
Variation
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More like this
📖 Recipe

This teriyaki salmon recipe features tender salmon filets air-fried in a sweet and savory teriyaki sauce, that is made from scratch!

You can also swap the homemade teriyaki sauce with store-bought teriyaki, if you're tight on time!

You'll find this popular dish served at Japanese restaurants with steamed rice and vegetables. It's such a tasty way to enjoy seafood!

The best part is it's easily made in the air-fryer. If you don't own an air fryer, I share how to bake the salmon - see the FAQ section below!

Ingredients & Substitutes

Please scroll down to the below recipe card for exact measurements:

Salmon Fillet: I recommend using fresh salmon instead of frozen for best taste. I also like using sushi-grade salmon for a vibrant color, but you can use Atlantic salmon, sockeye salmon or any fresh salmon filets available to you.
Green Onion
Sesame Seeds

Teriyaki Sauce

Cooking Sake: Or substitute with rice vinegar, shaoxing wine, or dry sherry.
Mirin: Or substitute with ¼ cup (60 ml) rice vinegar mixed with 2 teaspoon sugar.
Regular Soy Sauce: Or substitute with low-sodium soy sauce, light soy sauce, coconut aminos, or tamari sauce.
White Granulated Sugar: Or substitute with cane sugar.
Cornstarch: Or substitute with potato starch or tapioca starch.
Garlic: Or substitute with ½ teaspoon garlic powder.
Ginger: Or substitute with ½ teaspoon ginger powder.

Note: Asian ingredients are typically available at most Asian grocery stores or check online.

Variation

Gluten-free version: Replace the sake with rice vinegar and the mirin with ¼ cup (60 ml) rice vinegar mixed with 2 teaspoon sugar. Replace the soy sauce with coconut aminos, tamari sauce or gluten-free soy sauce.

Expert Tips

Use fresh vibrant salmon that doesn't smell fishy as this is the main ingredient.
Pat the salmon dry with paper towels to remove excess moisture, so the sauce can stick to it.
Line the air fryer basket with air fryer parchment paper for easy cleanup.
Use a digital instant-read thermometer to check when fish is done. Cooked fish has an internal temperature of 145 degrees F.
Monitor the air-frying process, checking after the 6-minute mark to see if the fish is cooked, and do not overcook it.

Instructions

Below are step-by-step instructions on how to make air fryer teriyaki salmon:

Make teriyaki sauce: In a small saucepan, combine the teriyaki sauce ingredients as listed above until the sugar is dissolved. Bring to a boil over medium-high heat until thickened.

Cool teriyaki sauce in freezer for 5 minutes.

Cool the sauce: Once thickened, transfer the sauce into a wide container uncovered. Chill in the freezer for 5 minutes, or until it reaches room temperature.

Marinate salmon in teriyaki sauce for 15 minutes.

Marinate salmon in sauce: Once the sauce is at room temperature, marinate the salmon filets in the teriyaki sauce for 15 minutes.

Transfer to air fryer basket: Transfer salmon to air fryer basket, skin-side down, in a single layer giving each piece enough room. Brush a thin layer of the teriyaki sauce on the filets.

Air fry at 400 F for 6-9 minutes or until cooked.

Air fry the fish: Air fry at 400 degrees F for 6-9 minutes until cooked, or the internal temperature reaches 145 degrees F measured with a digital cooking thermometer inserted at the thickest part.

Garnish: Garnish cooked salmon with green onions and sesame seeds. Optionally, boil the leftover teriyaki sauce on medium-high heat for 1 minute to kill any bacteria and use as a finishing sauce.

Storage & Reheating

Teriyaki salmon can last up to 4 days stored in an airtight container in the refrigerator once cooled. To enjoy, microwave, air fry, or bake at 350 F until hot throughout.
Teriyaki salmon can be frozen for up to 3 months in a freezer-safe bag once cooled. To enjoy, thaw overnight in the fridge, then reheat in the air fryer or oven at 350 F until heated through.

Pairing Suggestions

Teriyaki salmon pairs well with:

Starters: Miso soup, Korokke, or Crab corn salad.
Steamed white rice, brown rice, or fried rice.
Cooked vegetables
Rice Dishes: Gyudon, Oyakodon, Katsudon, or Omurice.
Seafood Dishes: Shrimp tempura, panko shrimp or ebi mayo.
Noodle Dishes: Yaki Udon, Black Pepper Beef Udon, Creamy Mushroom Udon, Creamy Rose Bacon Udon, Udon Carbonara, or Garlic Shrimp Udon.
Rice balls: Shrimp tempura rice ball, tuna onigiri, spicy tuna onigiri, pork katsu onigirazu.

FAQ

Can I make this in advance?

Teriyaki salmon can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To enjoy, microwave, air fry, or bake at 350 F until heated through.

Can I use the leftover marinade?

The leftover marinade can be repurposed by pouring it into a small saucepan, then boil on medium-high heat until it bubbles, about 1 minute, to kill any bacteria. Then use as a finishing sauce for the fish.

How do I bake the salmon?

Preheat the oven to 375 F (190 C). Place the marinated salmon filets, skin-side down, into a greased or parchment lined baking tray. Lightly brush teriyaki sauce on top of the filets. Then bake for 12-15 minutes until cooked, or an internal temperature of 145 degrees F.

📖 Recipe