Best Teriyaki Salmon in the Air Fryer Recipe
Enjoy restaurant-quality Teriyaki Salmon at home—crispy, tender, & glazed with a sweet-savory homemade teriyaki sauce!
Ingredients
- 4 salmon filets (4-6 ounces each)
- 1/3 cup low sodium soy sauce
- 1/3 cup lightly packed brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- spray oil
- freshly ground black pepper
- toasted sesame seeds for garnish
- chopped green onions for garnish
Instructions
- Pat the salmon filets dry with a paper towel.
- In a small saucepan, whisk together the soy sauce, brown sugar, garlic powder and ginger powder. Mix until the sugar is incorporated. Remove half of the marinade (about ¼ cup) and pour into a shallow dish. Place filets flesh side down in the dish and let sit for up to 30 minutes to marinade, if time allows.
- While salmon is marinating, add the cornstarch and water to the saucepan and cook over medium high heat, stirring frequently until thick and bubbly, about 4-5 minutes. This will make about ¼ cup of sauce to use for a glaze and for drizzling.
- Preheat the air fryer to 400°F. Spray the basket with oil. Place filets in the basket and discard the marinade. Season filets with pepper, and a light spray of oil.
- Air fry for 8-10 minutes or until your desired doneness. During the last 2 minutes, baste filets with the teriyaki sauce two or three times. Salmon is done when the internal temperature reaches 145°F or to your desired doneness. Garnish with sesame seeds and green onions, and drizzle with extra sauce.
Notes
Remove any pin bones with tweezers if there are any remaining.
Skin or no skin- cooking with the skin on helps keep the salmon moist during cooking. The skin easily peels off after cooking.
Spray air fryer basket with oil prior to adding the filets so they don’t stick as easily.
Internal temperature should reach 145 F. It will also be opaque and flake easily with a fork.
You can easily double the sauce to have extra for drizzling!
To refrigerate:
Let salmon come to room temperature. Store in an airtight container and place in the refrigerator for up to 3 days.
To reheat, place in the microwave and reheat on half power for 1-2 minutes at a time, checking frequently to avoid drying out. You can also reheat in a skillet over medium heat for 1-2 minutes per side, or until warmed through. To freeze:
Individually wrap cooled salmon in plastic wrap or foil, and place in an airtight storage container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight, and then gently reheat in the microwave or on the stove top. To make ahead:
Marinating salmon for longer than 30 minutes is not recommended because it could start to “cook” the fish, which will lead to a mushy texture. If you need to make this ahead of time, prepare and cook as stated in the directions, and store in the refrigerator for up to 3 days. Once ready to serve, reheat gently in the microwave or on the stove top.
Let salmon come to room temperature. Store in an airtight container and place in the refrigerator for up to 3 days.
To reheat, place in the microwave and reheat on half power for 1-2 minutes at a time, checking frequently to avoid drying out. You can also reheat in a skillet over medium heat for 1-2 minutes per side, or until warmed through. To freeze:
Individually wrap cooled salmon in plastic wrap or foil, and place in an airtight storage container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight, and then gently reheat in the microwave or on the stove top. To make ahead:
Marinating salmon for longer than 30 minutes is not recommended because it could start to “cook” the fish, which will lead to a mushy texture. If you need to make this ahead of time, prepare and cook as stated in the directions, and store in the refrigerator for up to 3 days. Once ready to serve, reheat gently in the microwave or on the stove top.
Nutrition
Serving: 1 | Calories: 334cal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 846mg | Sugar: 18g | Fiber: 0.3g | Calcium: 43mg | Iron: 2mg