Tender salmon filets air-fried in a homemade sweet and savory 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.
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I love salmon so I'm always trying to find new ways to cook it. Teriyaki salmon is one of those popular Japanese dishes that I love to order at Japanese restaurants with steamed rice and vegetables, but dining out gets expensive.
I decided to make my own version of this seafood dish with homemade teriyaki sauce free of additives or preservatives! You can also swap the homemade teriyaki sauce with store-bought teriyaki, if you're tight on time.
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!
Why This Recipe
- We are marinating the salmon in the homemade teriyaki sauce for maximum flavor!
- I've tested this recipe with different types of salmon and I recommend using Atlantic salmon for best taste and texture.
- Most air fryer salmon recipes turn out overcooked; my method of using a digital instant-read thermometer to check the temperature ensures perfectly cooked salmon.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Salmon Filets: I recommend using fresh salmon instead of frozen for best taste. I also prefer using Atlantic salmon or sockeye salmon filets.
- Green Onion: To add color as a garnish.
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
Teriyaki Sauce
- Sake: Adds a fruity, mild sweetness [I recommend Gekkeikan or Ozeki]. Substitutions: Use dry sherry, Shaoxing wine, or cold water. Avoid using rice vinegar.
- Mirin: A sweet Japanese rice wine that adds depth [I recommend Mizkan or Kikkoman]. Non-alcoholic sub: Mix 1 tablespoon water with 1 teaspoon sugar.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- White Granulated Sugar: Or substitute with granulated cane sugar.
- Cornstarch: To thicken the sauce. Substitutions: Potato starch or tapioca starch.
- Garlic Cloves: I recommend using fresh garlic for best aroma and flavor. Substitution: ½ teaspoon garlic powder.
- Ginger: I recommend using fresh ginger for best taste. Substitution: ½ teaspoon ginger powder.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
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 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 the salmon: 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 the fish: Air fry at 400ºF for 6-9 minutes until cooked, or until it reaches an internal temperature of 145ºF, measured with a digital cooking thermometer inserted at the thickest part.
- Garnish and serve: Garnish cooked salmon with green onions and sesame seeds. Optional: Boil the leftover teriyaki sauce on medium-high heat for 1 minute to kill any bacteria and use as a finishing 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 145ºF.
- Monitor the air-frying process, checking after the 6-minute mark to see if the fish is cooked, and do not overcook it.
Variations
- Gluten-free version: Replace the sake with dry sherry or cold water. Substitute 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.
Pairing Suggestions
Teriyaki salmon pairs well with:
- Starters: Salad, Miso Soup, Korokke, Crab Corn Salad, or Shrimp Tempura.
- Vegetables: Sautéed broccoli, carrots, or green beans.
- Rice Dishes: Steamed rice, Gyudon or Oyakodon.
- Noodle Dishes: Yaki Udon or Creamy Mushroom Udon.
Storage & Reheating
- Leftover teriyaki salmon can last up to 4 days stored in an airtight container in the refrigerator once cooled. To enjoy, reheat in the microwave, air fryer, or oven at 350ºF until heated through.
- Freezer: 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 microwave, air fryer, or oven at 350ºF until heated through.
FAQ
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 350ºF until heated through.
The leftover marinade can be repurposed by pouring it into a small saucepan, then boil it on medium-high heat until it bubbles, about 1 minute, to kill any bacteria. Then use as a finishing sauce for the fish.
Preheat the oven to 375ºF (190ºC). 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 until it reaches an internal temperature of 145ºF.
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📖 Recipe
Quick & Easy Air Fryer Teriyaki Salmon
Ingredients
- 11 oz salmon filet 1-inch thick, sliced into two equal filets
- ½ green onion finely chopped
- ½ teaspoon sesame seeds
Teriyaki Sauce
- ¼ cup sake
- ¼ cup mirin
- 3 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon white granulated sugar or cane sugar
- 1 tablespoon cornstarch or potato starch / tapioca starch
- 2 garlic cloves minced
- ½ teaspoon ginger grated
Instructions
- 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.
- Once thickened, transfer the sauce into a wide container uncovered. Chill in the freezer for 5 minutes, or until it reaches room temperature.
- Once the sauce is at room temperature, marinate the salmon filets in the teriyaki sauce for 15 minutes.
- 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 400ºF for 6-9 minutes until cooked, or until it reaches an internal temperature of 145ºF, measured with a digital cooking thermometer inserted at the thickest part.
- 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.
Jd
Your teriyaki salmon looks so good, I'll try to make it the way you do it
Jade
Hi Christie, this looks great! Can the sake be substituted with something else? Thank you!
christieathome
Hi Jade, the closest substitute is Chinese rice wine or dry sherry. For a non-alcoholic option, sub with a broth of your choice.
Francisco Calderon
Your the BEST!
christieathome
Thanks so much Francisco! I hope you enjoyed my recipe. I also appreciate your support on my blog and on Instagram! Have a great day!