Air Fryer Teriyaki Salmon Recipe
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Need dinner in a hurry? This Air-Fryer Teriyaki Salmon is ready in 15 minutes. Like, actually 15 minutes, even with a homemade sauce!
The salmon stays tender and flaky, the edges get crispy, and there’s zero marinating involved. I plate it over white rice or teriyaki noodles with a side of roasted Brussels sprouts and call it a night.
Why You’ll Love Air Fryer Salmon
- Lightning-fast. Which makes the recipe a lifesaver on nights when everyone’s is going different directions.
- Pantry-friendly flavor. The glaze consists of soy sauce, a little vinegar, brown sugar, garlic, and ginger, which are ingredients I always keep on hand. Not feeling it? A decent bottled teriyaki still nails the taste test.
- Minimal cleanup. Salmon cooks in the air-fryer basket lined with parchment, so you’re washing one pot for the sauce and nothing else.
- Tested, not guessed. After years running a meal-prep business (and more than a few dry salmon attempts at home) I landed on the 130-135 °F temp that keeps the fish buttery every time.
Simple Ingredients
Recipe Notes
- Sauce – Prefer to use a store-bought teriyaki sauce? Go right ahead, it will be delicious with this proven cooking method.
- Salmon – I used skin-on salmon fillets, but you can follow the directions exactly as written if you are using skinless fillets.
How to make Air Fryer Salmon Fillets
Step 1: Preheat the air fryer to 400°F while preparing the sauce.
Step 2: Mix the sauce ingredients.
Step 3: Add the cornstarch mixture and simmer the sauce.
Step 4: Season the salmon with salt and pepper.
Step 5: Brush the salmon with teriyaki sauce.
Step 4: Place the salmon skin-side up in the air fryer basket.
Step 5: Air-fry for 6 – 8 minutes. Remove when the internal temperature has reached 130-135 degrees.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
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15-Minute Air Fryer Teriyaki Salmon
Equipment
Ingredients
For the Teriyaki Sauce
- ¼ cup Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 2 Tablespoons Brown Sugar
- 1 clove Garlic minced
- ½ teaspoon Ginger Paste
- ⅛ teaspoon Red Pepper Flakes optional, for a hint of heat
- 1½ teaspoons Cornstarch
- ¼ cup Water
For the Salmon
- 4 Salmon Fillets about 6 ounces each
- Salt and black pepper to taste
Optional Garnish
- Sesame seeds
- Chopped green onions
Instructions
Prepare the Teriyaki Sauce:
- In a small saucepan over medium heat, combine the soy sauce, rice wine vinegar, brown sugar, minced garlic, ginger paste, and red pepper flakes.¼ cup Soy Sauce, 2 teaspoons Rice Wine Vinegar, 2 Tablespoons Brown Sugar, 1 clove Garlic, ½ teaspoon Ginger Paste, ⅛ teaspoon Red Pepper Flakes
- In a separate bowl, mix the cornstarch and water until smooth, then add this slurry to the saucepan.1½ teaspoons Cornstarch, ¼ cup Water
- Bring the mixture to a simmer, stirring continuously until the sauce thickens and becomes glossy. This should take about 3-4 minutes. Remove from the heat and set aside.
- Divide the sauce: pour 2–3 tablespoons into a small bowl for brushing. Keep the rest in a clean bowl for serving.
Cook the Salmon:
- Set the air fryer to 400 °F. It’ll be ready by the time the fillets are sauced.
- Pat the salmon dry, sprinkle with a pinch of salt and pepper, then generously brush both sides with the teriyaki sauce.4 Salmon Fillets, Salt and black pepper
- Lay the fillets in the basket skin-side up. Cook 6 minutes. At the 3-minute mark, pull out the basket and brush on a second coat using the same brushing sauce.
- When the thickest part hits 130–135 °F, the salmon is done. Let it rest in the basket 1–2 minutes while carry-over heat finishes the center.
- Plate the salmon, drizzle with some of the untouched sauce you saved earlier. Garnish with green onion and sesame seeds.Sesame seeds, Chopped green onions
Notes
- Preheat the basket. Give the fryer a solid three-minute head start at 400 °F so the fish hits hot metal and starts crisping right away.
- Divide the sauce. Spoon a little into one bowl for brushing and keep the rest clean for drizzling later.
- Leave space between fillets. Crowding traps steam and softens the crust. If you need to cook more than four pieces, work in batches.
Looks delicious
FANTASTIC! Loved the sauce and the cook temp was just right. Adding to my monthly rotation!
Thank you Christina! I’m glad you enjoyed the recipe. This is my new favorite way to cook salmon!