Air Fryer Teriyaki Salmon
This Air Fryer Teriyaki Salmon is a quick, flavorful dinner option, combining tender salmon with a sweet-savory teriyaki glaze. Perfectly cooked in just minutes, it’s a healthy, delicious meal that’s easy to prepare, ideal for busy weeknights or a special dinner with minimal cleanup.
Why You’ll Love This Recipe
This Air Fryer Teriyaki Salmon is a game-changer for seafood lovers and busy home cooks alike. The air fryer delivers perfectly cooked salmon with a crispy exterior and juicy, flaky interior in under 10 minutes, making it an effortless yet impressive dish. The homemade teriyaki sauce, with its balance of sweet, salty, and umami flavors, elevates the salmon to restaurant-quality status without requiring hours in the kitchen. It’s a healthy option, packed with omega-3s and protein, and the minimal oil used in air frying keeps it light. Whether you’re cooking for yourself, your family, or guests, this recipe is versatile, customizable, and guaranteed to satisfy with its bold flavors and ease of preparation.
Recipe Tips and Tricks
- Pat the Salmon Dry: Remove excess moisture from the salmon fillets with a paper towel before marinating to ensure a crispy exterior.
- Don’t Overcrowd the Air Fryer: Place salmon in a single layer with space between fillets for even cooking and optimal air circulation.
- Check Doneness Early: Air fryers vary in power, so check the salmon at the 7-minute mark to avoid overcooking.
- Baste Mid-Cooking: Brush extra teriyaki sauce halfway through cooking for a glossy, flavorful finish.
- Use Parchment Liners: For easy cleanup, use air fryer-safe parchment paper, but ensure it doesn’t block airflow.
- Marinate Briefly: Let the salmon sit in the sauce for 10-15 minutes for deeper flavor, but avoid over-marinating to prevent mushiness.
Air Fryer Teriyaki Salmon
Juicy air fryer teriyaki salmon with a sweet-savory glaze, ready in minutes for a healthy, flavorful dinner.
Ingredients
- 1 garlic clove, minced
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 tsp sesame seeds (optional, for garnish)
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp sliced green onions (optional, for garnish)
- 4 salmon fillets (4-6 oz each, skin-on or skinless)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally.
- Thicken the Sauce: Add the cornstarch-water mixture to the saucepan, stirring constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat and let cool.
- Pat the Salmon Dry: Gently pat the salmon fillets with a paper towel to remove excess moisture, ensuring a crispy texture when cooked.
- Marinate the Salmon: Place the salmon in a shallow dish and brush generously with half the teriyaki sauce. Let it sit for 5-10 minutes at room temperature.
- Preheat the Air Fryer: Set your air fryer to 400°F and preheat for 3 minutes. If using parchment liners, place one in the basket now.
- Arrange the Salmon: Place the salmon fillets in the air fryer basket in a single layer, skin-side down if applicable, ensuring they don’t touch.
- Cook the Salmon: Air fry for 8-10 minutes, brushing with additional teriyaki sauce halfway through for extra flavor and a glossy finish.
- Check for Doneness: The salmon should flake easily with a fork and reach an internal temperature of 145°F. Adjust cooking time if needed.
- Garnish and Serve: Transfer the salmon to plates, drizzle with remaining sauce, and sprinkle with green onions and sesame seeds for a vibrant touch.
- Enjoy Immediately: Serve hot with steamed rice, quinoa, or your favorite veggies for a complete, satisfying meal.
Notes
- Adjust cooking time based on salmon thickness; thicker fillets may need 1-2 extra minutes.
- For crispier skin, place skin-side up for the last 2 minutes of cooking.
- Always check your air fryer’s manual for specific temperature and capacity guidelines.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 528Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 21gCholesterol 143mgSodium 713mgCarbohydrates 11gFiber 0gSugar 9gProtein 52g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Salmon Fillets: Opt for fresh, center-cut salmon fillets (4-6 oz each) with even thickness for consistent cooking. Skin-on or skinless both work, but skin-on adds extra crispiness.
- Soy Sauce: Use low-sodium soy sauce to control saltiness while maintaining the umami backbone of the teriyaki sauce.
- Honey: Adds sweetness and helps create a sticky glaze; substitute with maple syrup for a different flavor profile.
- Ginger and Garlic: Freshly grated ginger and minced garlic provide a zesty kick; avoid powdered versions for the best flavor.
- Rice Vinegar: Brings a mild tang to balance the sweetness; apple cider vinegar can work in a pinch.
- Sesame Oil: A small amount enhances nutty depth; use toasted sesame oil for a stronger aroma.
- Cornstarch: Thickens the teriyaki sauce for a glossy coating; mix with water to avoid clumps.
- Green Onions and Sesame Seeds: Optional garnishes that add color, crunch, and a professional touch to the presentation.
Variations and Substitutions
For dietary needs or flavor twists, this recipe is highly adaptable. Swap salmon for other fish like cod or tilapia, though cooking times may vary. For a gluten-free option, use tamari or coconut aminos instead of soy sauce. If you prefer a less sweet sauce, reduce honey and add a splash of orange juice for a citrusy note. For a spicy kick, incorporate sriracha or red pepper flakes into the teriyaki sauce. Vegetarians can use thick tofu slices, pressed and marinated, as a substitute for salmon. If you don’t have rice vinegar, try white wine vinegar or lemon juice. For a low-carb version, serve with cauliflower rice or a side of sautéed greens instead of rice.
Storage Options
- Refrigerator: Store leftover cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer at 300°F for 3-4 minutes to avoid drying out.
- Freezer: Freeze cooked salmon in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Teriyaki Sauce: Store extra sauce in a sealed jar in the fridge for up to a week; shake well before reusing.
- Meal Prep: Prepare the sauce and marinate salmon ahead of time, storing in the fridge for up to 24 hours before cooking.
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