Easy Teriyaki Salmon In Air Fryer
Teriyaki Salmon in Air Fryer is an easy weeknight dinner recipe that is ready in just 10 minutes. The salmon fillets are marinated in a tangy and flavorful homemade teriyaki sauce that leaves a crusty caramelized coating on the fish. Reserve some marinade to brush on the perfectly cooked salmon for even more flavor!
Servings: 4 servings
Calories: 306kcal
Ingredients
- 4 salmon fillets 5-6 oz. fillets
- ½ cup soy sauce
- 1 teaspoon fresh ginger chopped
- 1 tablespoon garlic minced
- ½ teaspoon onion powder
- 1 tablespoon rice wine vinegar
- 3 tablespoon brown sugar
- 2 tablespoon water
- 1 tablespoon cornstarch
- sesame seeds for garnish optional
Instructions
- Make the teriyaki salmon marinade in a bowl by combining soy sauce, ginger, garlic, rice wine vinegar, onion powder, and brown sugar in a bowl. Remove ⅓ cup of the marinade and set aside.
- Pour the remaining teriyaki sauce into a shallow pan with sides. Place the salmon, skin side up, on top of the marinade. Place in the fridge and marinate for 15-30 minutes.
- Preheat the air fryer to 400 degrees F. Use tongs to place the salmon skin-side down in the air fryer basket. Drizzle some marinade on top and discard the rest. Air fry for 8-10 minutes. Set the timer for less time than you think so you don't overcook the salmon.
- While the salmon fillets are cooking in the air fryer, add the reserved marinade to a small saucepan and heat it on medium heat. Mix water and cornstarch and whisk into marinade. Continue to heat until it is hot and thickened. Remove from heat and cover to keep warm.
- When the timer is up, check to make sure the salmon is fully cooked. It should flake easily with a fork and have an internal temperature of 145 degrees F.
- Remove salmon from the air fryer with tongs. Remove the skin and serve with a spoonful of hot teriyaki glaze on top and garnish with sesame seeds. Enjoy!
Notes
- Preheat the air fryer before placing the salmon in it.
- For best results, use salmon fillets that have the skin on. The skin keeps the oils in the salmon so it does not dry out.
- Leave a bit of space between the fish fillets so air can pass around them for even cooking - do not overcrowd the basket.
- Set the timer for less time than you think so the salmon is not overcooked.
- Store leftover salmon in an airtight container in the fridge for 3-4 days or in the freezer for up to two months.
Nutrition
Serving: 5oz | Calories: 306kcal | Carbohydrates: 13g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1698mg | Potassium: 919mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
