This Air Fryer Teriyaki Salmon has crispy skin and is finished with the most flavorful homemade teriyaki sauce. It is so quick and easy to make, plus it’s healthy. Serve this teriyaki salmon over rice with any green veggie on the side and you have yourself the perfect hearty dinner.
If you love homemade teriyaki sauces, try my Ground Chicken Lettuce Wraps or Air Fryer Teriyaki Chicken Thighs.
If you love salmon recipes, you must try my easy one pot Coconut Lime Salmon or Lemon Salmon Pasta without Cream.
- Easy & healthy air fryer recipe
- Sticky, sweet, & tangy teriyaki glaze
- Crispy air fried skin & juicy interior
- Ready in less than 20 minutes
- Moist, buttery, & flakey
- Not as messy as searing on the stovetop
- Can be made low carb/keto friendly
- Sesame Seed Oil: Use dark or toasted sesame oil. It has much more flavor than the lighter colored sesame oil.
- Chili Garlic Sauce: Substitute an equal amount of sriracha. I find the chili garlic sauce to have more flavor than sriracha, but it will work in a pinch. Reduce to ¼ teaspoon or omit if you are very sensitive to spice.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- COSORI Air Fryer Max XL: This is the best air fryer. It has a large basket, is very powerful, and is super easy to clean.
- 2 Pack Black Kitchen Tongs: These silicone tongs will not damage the non-stick coating on the air fryer basket and are heat resistant.
- Calphalon Classic Hard-Anodized Nonstick Pots and Pans: Heavy duty non-stick pans that I use almost everyday. They hold up great.
- Air fry the salmon.
- Make the teriyaki sauce/glaze.
- Brush the salmon with the sauce before serving.
Step by Step
Step 1: Preheat the air fryer for 5 minutes at 400 degrees. Place the salmon in the air fryer skin side down.
Step 2: Air fry for 8-10 minutes, flipping halfway through. The internal temperature should be 145 degrees.
TIP - Use a meat thermometer so you do not over or under cook the salmon.
Step 3:While the salmon cooks, make the teriyaki sauce. Heat the sesame oil over medium heat. Sauté the garlic and ginger for 2-3 minutes.
Step 4: Add the soy, vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a simmer. In a small bowl whisk together the cornstarch and water. Add to the sauce and bring to a boil. Cook for 1-2 minutes or until the sauce begins to thicken.
TIP - The longer you cook the teriyaki sauce, the more it will thicken.
Make Ahead & Storage
- Make Ahead: The sauce can be made in advance and stored in the fridge in an airtight container for up to 5 days.
- Refrigerator: Store leftover teriyaki salmon (air fryer) in the fridge in an airtight container for 2-3 days.
- Reheating: Reheat in the microwave in 30 second increments or in the air fryer at 370 for 3-5 minutes or until heated through.
- Freezer: I do not recommend freezing the teriyaki sauce or air fried salmon.
- Use salmon with the skin on. The skin helps the salmon retain its moisture and is quite tasty when it gets crispy.
- Be sure the fillets are about the same size. This ensures the salmon fillets cook evenly and take about the same amount of time.
- Make homemade teriyaki sauce. It tastes so much better than the store-bought stuff and does not have as many preservatives or additives.
- Preheat the air fryer. To preheat your air fryer, just rub the air fryer basket with nothing in it for 5 minutes at 400 degrees. This helps the salmon cook evenly because the air fryer is already hot. It also helps the skin not stick. There is not need to add extra oil or spray to the basket or fish.
- Leave space in the air fryer basket. Be sure there is a gap between each fillet so the air can circulate properly.
- Use a meat thermometer. This ensures the teriyaki salmon is perfectly cooked. The internal temperature should be 145 degrees. Sushi grade salmon can be cooked less (120 degrees) if desired.
- Be generous with the teriyaki glaze. Brush the air fryer salmon fillet with lots of teriyaki sauce before serving. You can also serve the extra sauce over rice and vegetables. I find the glaze adds much more flavor than marinating the salmon before cooking.
- The recipe can be doubled. If you have a large enough air fryer basket, you can fit four salmon fillets. You can double the sauce if you want extra for serving, but one batch of the teriyaki sauce will lightly coat 4 salmon fillets.
- Spicy: Add ¼ teaspoon of cayenne pepper or double the chili garlic sauce for extra heat.
- Chicken: Try my air fryer teriyaki chicken if you are not a fan of fish.
- Low Carb: Try this low carb teriyaki sauce for a great keto dinner.
- Oven: Preheat the oven to 450 degrees. Place the salmon skin side down on a baking sheet lined with parchment paper or foil. Bake the salmon for 13-15 minutes, or until it reaches an internal temperature of 145 degrees. Brush with teriyaki sauce before serving.
I recommend serving this air fried teriyaki salmon with steamed rice and green vegetables, like bok choy. Serve with extra sauce on top. It will soak into the rice. So yummy!
Yes. I recommend thawing the salmon before air fryer. Remove any packaging and thaw the fish overnight in a covered container. This helps the fish cook more evenly and have a better texture.
Salmon should be cooked to 145 degrees.
Yes. I do not recommend putting foil in the air fryer for this teriyaki salmon recipe though. The holes in the air fryer basket allow the air to circulate and crisp up the skin.
Yes. It is totally safe to eat the salmon skin. If the skin is prepared correctly (crispy), it is quite tasty as well.
If you do not have a meat thermometer, you can check for opaqueness and flakiness. The fish should not be very translucent, shiny, glossy. It also goes from more of a red color to a pink. The fish should easily flake with a fork when cooked through.
Salmon is rich in omega 3s. It is also a good source of fat and protein, making it very satiating.
Teriyaki Salmon (Air Fryer)
- 2 6 ounce salmon fillets
- 1 teaspoons toasted sesame seed oil*
- 3 cloves garlic, pressed
- ½ teaspoon ginger paste
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon honey
- 1 Tablespoon brown sugar
- ½ teaspoon onion powder
- ½ teaspoon chili garlic sauce*
- 3 Tablespoons water
- 2 teaspoons cornstarch
- Review all recipe notes and instructions before beginning.
- Preheat the air fryer for 5 minutes at 400 degrees. Place the salmon in the air fryer skin side down.
- Air fry for 8-10 minutes, flipping halfway through. The internal temperature should be 145 degrees.
- While the salmon cooks, make the teriyaki sauce. Heat the sesame oil over medium heat. Sauté the garlic and ginger for 2-3 minutes.
- Add the soy, vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a simmer. In a small bowl whisk together the cornstarch and water. Add to the sauce and bring to a boil. Cook for 1-2 minutes or until the sauce begins to thicken.
- Brush the salmon fillets with teriyaki glaze before serving.
This was amazing. I hadn’t done salmon in the air fryer before and I don’t think I’ll do it again any other way.
I would probably reduce the sugar and increase the chili-garlic paste next time to make it a little spicier, but that’s just personal taste. I can imagine the recipe as written would really appeal to kids.
Thanks for a recipe that took almost no time to make and was really delicious!
It's the best! So glad you enjoyed.
We made this tonight and the flavor was spot on. Great recipe!