Air Fryer Teriyaki Salmon

air fryer salmon teriyaki on a bowl with brown rice and asparagus.

5 from 7 votes

My Air Fryer Teriyaki Salmon is the perfect quick and nutritious meal for busy weeknights! Salmon is cooked to perfection in the air fryer and topped with a delicious homemade teriyaki sauce. Simple, flavorful, and healthy- and it can be made in under 20 minutes!

Prep Time10

Cook Time8

Total Time18

Course: Entree, Main Course

Cuisine: Asian

Diet: Low Calorie

Servings:

Calories: 248kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

¼ cup low sodium soy sauce (use tamari if gluten free)
¼ cup water
2 teaspoons rice wine vinegar
2 tablespoons brown sugar
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon sesame oil
2 teaspoons cornstarch
1 tablespoon water
4 salmon fillets (about 5 ounces each), skin removed
avocado oil or olive oil
Optional garnishes: sliced scallions sesame seeds

Instructions

Preheat air fryer to 390°F.
Mix the soy sauce, water, vinegar, brown sugar, ginger, garlic, and sesame oil together in a medium bowl. Pour about half the sauce into a small saucepan. Add the salmon filets to the remaining sauce in the bowl and let them marinate.
Bring the sauce in the saucepan to a simmer over medium high heat. Mix the cornstarch and 1 tablespoon water together in a small bowl to form a slurry. Whisk the slurry into the sauce in the saucepan. Simmer a minute or two until thickened. Remove from heat.
Spray or brush the air fryer basket with a little oil. Add the salmon to the basket. Cook 6-9 minutes to desired doneness.
Plate the salmon on a platter and pour the teriyaki sauce on top. Garnish with scallions and sesame seeds.

Notes

The salmon is done with the flesh flakes easily with a fork. You can also check for doneness with a meat thermometer. The FDA recommends cooking salmon to an internal temperature of 145°F, which is well done. I would recommend removing it from the air fryer when it reaches 140°F since the salmon will continue to cook once it's removed from the air fryer. If you like your salmon a little less cooked (like I do), pull it out when it reaches 130-135°F.

For best results, if using frozen salmon, defrost it in the fridge overnight and proceed with the recipe as written.

If using salmon with skin, I would recommend lining the basket with an air fryer liner so that it doesn't stick. You can also make your own liner with a sheet of parchment paper by cutting it into a circle and punching holes in it with a hole puncher- this will help the air circulate around the food better.

Nutrition