Teriyaki Salmon (Air Fryer)
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.
Servings: 2 people
- 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.
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.
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.
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.
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.
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.
Calories: 327kcal | Carbohydrates: 20g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1147mg | Fiber: 1g | Sugar: 15g