15-Minute Air Fryer Teriyaki Salmon
Tender Air Fryer Teriyaki Salmon ready in 15 minutes with a quick homemade glaze. No marinating and minimal cleanup. Serve over rice, veggies or noodles for an easy weeknight win.
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.
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