Quick & Easy Air Fryer Teriyaki Salmon
Tender salmon filets air fried in a homemade sweet and savory teriyaki glaze. This quick and easy air fryer teriyaki salmon is made in less than 30 minutes with minimal ingredients. A great main dish for the all the fish-lovers! I also share how to bake or pan fry the salmon in the Notes section below.
Ingredients
- 11 oz salmon filet sliced into two equal-sized portions
- 1 tablespoon green onion finely chopped for garnishing
- ½ teaspoon sesame seeds for garnishing
Teriyaki Sauce
- ¼ cup sake cooking kind, or dry sherry wine/shaoxing wine/rice vinegar
- ¼ cup mirin
- 3 tablespoon regular soy sauce
- 1 tablespoon white granulated sugar or honey, maple syrup or cane sugar
- 1 tablespoon cornstarch or potato starch or tapioca starch
- 2 garlic cloves minced
- ½ teaspoon ginger grated
Instructions
- In a small sauce pan, combine the teriyaki sauce ingredients as listed above until the sugar is fully dissolved. Bring to a boil over medium-high heat and allow sauce to thicken.
- Once thickened, quickly remove off heat and pour into a wide container left uncovered to cool down completely in the freezer until it comes to room temperature, about 5 minutes.
- Marinate the salmon filets in the teriyaki sauce in the container or in a Ziplock bag for 15 minutes at room temperature.
- Place marinated salmon filets into air fryer basket skin side down in a single layer without overlap. Brush a thin layer of the salmon marinade on top of the salmon.
- Air fry salmon at 400 degrees F for 7-9 minutes until cooked through or an internal temperature of 145 F with a digital instant read thermometer inserted at the thickest part of the filet. Do not over cook the salmon and I recommend checking at the 7-minute mark.
- Garnish cooked salmon with green onions and sesame seeds.
- Optional: pour the leftover teriyaki sauce into a small saucepan to reheat over medium high heat until it bubbles. Pour sauce into a small bowl to use as a finishing sauce for the salmon.
Notes
To Bake
- Preheat the oven to 375 F (190 C).
- Place the marinated salmon filets skin side down, into a greased baking dish or onto a baking tray lined with parchment paper.
- Lightly brush more marinade on top of the filets. Then bake for 12-15 minutes or until cooked through or an internal temperature of 145 F with a digital instant read thermometer inserted at the thickest part of the fish.
- Garnish with sesame seeds and green onions.
To Pan Fry
- Heat 1 tablespoon or 15 ml vegetable oil in a large pan on medium-high heat. Once the oil is hot, cook the marinated salmon into the pan skin side up for 3-4 minutes until golden and avoid moving the salmon around.
- Reduce to medium heat. Flip the salmon over and cook on the other side for another 3-4 minutes until or until cooked through or an internal temperature of 145 F with a digital instant read thermometer inserted at the thickest part of the fish.
- In the last 30 seconds, pour in remaining marinade and let it bubble in the pan. Remove off heat.
- Garnish with sesame seeds and green onions. Enjoy!
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Nutrition
Calories: 369kcal | Carbohydrates: 26g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 86mg | Sodium: 1808mg | Potassium: 854mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg