Recipes

Air Fryer Teriyaki Salmon

Tender salmon filets air-fried in a homemade sweet and savory teriyaki glaze, perfect for a quick and delicious main dish.

Servings: 2
Prep Time: 15 minutes
Cook Time: 7 minutes

Ingredients

  • 11 oz (300g) salmon filet, sliced into two equal-sized portions
  • Teriyaki Sauce:
    • 1/4 cup (60 ml) sake (or dry sherry wine, Shaoxing wine, or rice vinegar)
    • 1/4 cup (60 ml) mirin (or 1/4 cup rice vinegar + 2 tsp sugar)
    • 3 tablespoons soy sauce (or low sodium soy sauce)
    • 1 tablespoon white granulated sugar (or honey, maple syrup, or cane sugar)
    • 1 tablespoon cornstarch (or potato starch, tapioca starch, or arrowroot starch)
    • 2 garlic cloves, minced
    • 1/2 teaspoon ginger, grated
  • 1 tablespoon green onion, finely chopped (for garnishing)
  • 1/2 teaspoon sesame seeds (for garnishing)

Notes

  • Sake can be substituted with rice vinegar, Shaoxing wine, or dry sherry wine.
  • Mirin can be substituted with 1/4 cup rice vinegar mixed with 2 teaspoons sugar.
  • Soy sauce can be substituted with low sodium soy sauce.
  • Cornstarch can be substituted with potato starch, tapioca starch, or arrowroot starch.
  • Salmon can also be baked or pan-fried (see instructions below).

Instructions

  1. In a small saucepan, combine all the teriyaki sauce ingredients until the sugar is fully dissolved. Bring to a boil over medium-high heat and allow the sauce to thicken.

  2. Once thickened, remove from heat and pour into a wide container. Let it cool down completely in the freezer until it reaches room temperature, about 5 minutes.

  3. Marinate the salmon filets in the teriyaki sauce for 15 minutes at room temperature.

  4. Place the marinated salmon filets skin side down in the air fryer basket in a single layer without overlapping. Brush a thin layer of the marinade on top of the salmon.

  5. Air fry at 400°F (200°C) for 7-9 minutes until cooked through or until an internal temperature of 145°F (63°C) is reached. Do not overcook; check at the 7-minute mark.

  6. Garnish with green onions and sesame seeds. Optional: reheat the leftover teriyaki sauce and serve as a finishing sauce.

To bake:

  • Preheat the oven to 375°F (190°C). Place the marinated salmon skin side down on a greased baking dish or parchment-lined tray. Brush with more marinade and bake for 12-15 minutes until cooked through.

To pan-fry:

  • Heat 1 tablespoon (15 ml) of vegetable oil in a large pan over medium-high heat. Cook the salmon skin side up for 3-4 minutes until golden, then flip and cook for another 3-4 minutes until cooked through. Pour in remaining marinade in the last 30 seconds.