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 in thickness, 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)

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Tender salmon air fried in a homemade sweet teriyaki sauce. This quick and easy air fryer teriyaki salmon is made with minimal ingredients - ready in 30 minutes! A delicious main that is family-family.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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This teriyaki salmon recipe features salmon filets air-fried in a sweet and savory teriyaki sauce - made from scratch!

You'll find this popular dish served at Japanese restaurants with steamed rice. It's delicious and a great way to enjoy seafood.

The best part is it's made easy in the air-fryer. You can also swap the homemade teriyaki sauce with store-bought, if you're tight on time.

Why you'll love this recipe:

Made with simple ingredients.
Ready in 30-minutes!
Family-friendly.
Restaurant-quality!
I also share an alternative cooking method below - see FAQ section below.

Ingredients & Substitutes

Please scroll down to the below Recipe card for full measurements.

Salmon Fillet: I recommend fresh salmon over frozen for best taste.
Green Onion
Sesame Seeds

Teriyaki Sauce

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

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online.

Expert Tips

Use fresh vibrant salmon that doesn't smell fishy.
Pat the salmon dry with paper towel, 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.
Monitor the air frying process, checking after the 6 minute mark.

Instructions

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

Make teriyaki sauce. In a small sauce pan, combine the teriyaki sauce ingredients as listed above until the sugar is dissolved. Bring to a boil over medium-high heat and let it thicken.

Cool teriyaki sauce in freezer for 5 minutes.

Cool the sauce. Transfer the sauce into a wide container uncovered. Chill it in the freezer for 5 minutes, or until it comes to room temperature.

Marinate salmon in teriyaki sauce for 15 minutes.

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

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 an internal temperature of 145 degrees F.

Garnish and serve. Garnish cooked salmon with green onions and sesame seeds. Optional: You can also boil the leftover teriyaki sauce on medium-high heat for 1 minute to kill off the bacteria and use it as a finishing sauce.

Storage & Reheating

Teriyaki salmon will last up to 4 days stored in an airtight container in the refrigerator, once cooled. To reheat, 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 and reheat in the air fryer or oven at 350 F until hot throughout.

Pairing Suggestions

Teriyaki salmon serves well with:

starters like miso soup, korokke, shrimp tempura, panko shrimp, or ebi mayo.
steamed rice, oyakodon, katsudon, or omurice.
garden salad with Japanese ginger salad dressing.
cooked vegetables, like cabbage, broccoli, carrots or zucchini.
ramen, yaki udon, creamy mushroom udon, or udon carbonara.
rice balls like 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 reheat, microwave, air fry or bake at 350 F until hot throughout.

Can I use the leftover marinade?

Pour the leftover teriyaki sauce into a small saucepan to reheat over medium-high heat until it boils, 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.

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