Air Fryer Teriyaki Salmon Recipe
Air fryer teriyaki salmon is a quick weeknight dinner made with tender salmon fillets and a homemade teriyaki glaze. Cooked at 400°F, the salmon turns flaky and caramelized in just 8-10 minutes.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 4 salmon fillets (5-6 ounces each)
- ½ cup low-sodium soy sauce
- 1 teaspoon fresh ginger, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon rice vinegar
- ½ teaspoon onion powder
- 3 tablespoon brown sugar
- 2 tablespoon water
- 1 tablespoon cornstarch
- sesame seeds for garnish (optional)
Instructions
- Make the Marinade. Whisk together soy sauce, ginger, garlic, rice vinegar, onion powder, and brown sugar in a bowl. Reserve ⅓ cup for the glaze.
- Marinate the Salmon. Pour the remaining marinade into a shallow dish. Place salmon skin-side up in the marinade. Cover and refrigerate for 15-30 minutes.
- Air Fry. Preheat the air fryer to 400°F. Place salmon skin-side down in the basket. Brush lightly with marinade and discard the rest. Cook for 8-10 minutes, depending on thickness.
- Thicken the Glaze. While the salmon cooks, bring the reserved marinade to a simmer in a small saucepan. Whisk together 2 tablespoons of water and 1 tablespoon of cornstarch, then stir into the sauce. Simmer until thickened.
- Serve. The salmon is done when it reaches 145°F internally and flakes easily with a fork. Spoon warm glaze over the top and garnish with sesame seeds if desired.
Notes
- Preheat the air fryer for even cooking.
- Do not overcrowd the basket.
- Thicker fillets may require up to 10 minutes.
- Store leftovers in the refrigerator in an airtight container for 3-4 days or freeze for up to 2 months.
Nutrition
Serving: 5oz | Calories: 306kcal | Carbohydrates: 13g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1226mg | Potassium: 970mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
