Air Fryer Teriyaki Salmon
Busy weeknights don’t mean you have to compromise on taste or nutrition.
Air fryer teriyaki salmon delivers everything you want in a home-cooked meal: quick prep, balanced flavors, and fresh ingredients that won’t leave you feeling weighed down.
This recipe shines for health-conscious eaters and families looking for a dinner that comes together fast without losing flavor.
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You’ll get perfectly cooked salmon with a sweet-savory glaze and a hint of ginger in just about 30 minutes.
A sprinkle of sesame seeds and scallions brings freshness while the air fryer keeps the fish moist inside and just crispy enough outside.
Whether you’re rushing after a long workday or planning a simple weeknight dinner with friends, this recipe hits all the right notes.
Ingredients
Every great dish starts with good ingredients. For air fryer teriyaki salmon, each item packs both flavor and purpose.
With this recipe, you’ll strike a balance between salty, sweet, and umami-rich goodness in every bite. Here’s what you need and why each ingredient matters.
- 4 salmon fillets (about 1 lb total)
Salmon is the star here. Look for fillets that are about the same thickness for even cooking. Wild-caught or farm-raised both work, but make sure they’re fresh and free from any strong “fishy” smell. - 1/2 cup soy sauce
Soy sauce delivers that deep, savory base. If you’re watching sodium, use a low-sodium version to lighten things up without losing flavor. - 1/2 cup water
Water helps thin out the sauce so it’s not too salty. It also lets the teriyaki flavors soak into the fish better. - 4 cloves garlic, minced
Garlic adds a punchy, savory note. Fresh is best for the brightest flavor. If you love garlic, you can toss in an extra clove. - 1-inch piece of ginger, grated
Ginger gives the sauce a warm, zesty kick. Fresh ginger is key—skip the powdered stuff if you can. - 2 tablespoons honey
Honey provides a natural sweetness and helps the glaze stick as the salmon cooks. It also adds a subtle floral note. - 2 tablespoons brown sugar
Brown sugar deepens the caramel flavor. Combined with honey, it helps give the sauce a glossy finish and just the right sweetness. - 1 tablespoon cornstarch
Cornstarch thickens the sauce into a shiny, clingy glaze. Make sure to mix it with cold water to avoid lumps. - 1 teaspoon sesame seeds (for garnish)
Sesame seeds add crunch and visual flair. Toast them briefly for extra nuttiness before sprinkling on top. - 1 scallion, thinly sliced (for garnish)
Scallions bring color and a fresh, sharp bite that cuts through the sweetness of the teriyaki glaze.
When you gather these ingredients, preparation is quick and simple. Each one plays a small but important role in making your salmon flavorful, fresh, and ready to impress.
How to Make It
Turning salmon into a tasty teriyaki dish with your air fryer is quick and simple. Here’s how you can do it from scratch, from mixing the marinade to serving a plate full of beautifully glazed fish.
Every step helps you get great results and keeps this recipe effortless for any night of the week.
Step 1: Prepare the Teriyaki Marinade
Creating your own teriyaki marinade means you control the flavor and sweetness. Start by grabbing a small saucepan.
Add soy sauce, most of your water, garlic, ginger, honey, and brown sugar right into the pan.
Stir everything together with a whisk, then heat it gently over medium. Watch as the sugar melts and the sauce begins to look glossy.
To thicken the sauce, mix cornstarch with a splash of cold water in a separate bowl until smooth. Pour this slurry into your simmering sauce and whisk.
The sauce should start to coat your spoon after 2-3 minutes.
Want to save time? You can use a quality store-bought teriyaki sauce instead of making your own.
Just check the label to avoid additives and opt for one with real ginger and garlic for the best flavor. Still heat it slightly to mellow the taste and help it soak into the salmon.
Step 2: Marinate the Salmon
Take your salmon fillets and pat them dry with a paper towel. This step helps the marinade stick.
Place them in a shallow dish or a resealable plastic bag for easy cleanup.
Pour your cooled teriyaki sauce over the fish, making sure every piece is well coated. Gently move the fillets so the sauce reaches all sides.
Let the salmon sit in the fridge for at least 15 minutes to soak up the flavors. If you can wait 30-60 minutes, the taste gets even better.
Don’t keep raw marinating salmon past an hour—fish absorbs quickly and you want to keep it fresh. If you’re prepping ahead, keep the marinading time short and cook promptly.
Step 3: Air Fry the Salmon
Preheat your air fryer to 350°F for even cooking and a more consistent glaze.
While it heats, take the salmon from the marinade and let extra sauce drip off—this prevents burning and keeps the glaze on the salmon rather than the basket.
Arrange the fillets in a single layer in your air fryer basket. Leave space between each piece for airflow.
Set the timer for 12-15 minutes, depending on thickness and how done you like your fish. You’ll know it’s ready when the salmon flakes easily with a fork and looks moist, not dry.
For an extra sticky finish, brush the salmon with a little reserved teriyaki sauce during the last 2 minutes. If you want a touch of char on the glaze, let it cook an extra minute.
Step 4: Garnish and Serve
Carefully lift the cooked salmon out of the basket. Top each piece with a sprinkle of toasted sesame seeds and thinly sliced scallions.
These add crunch, color, and a fresh bite to balance the sweet glaze.
Pair your teriyaki salmon with:
- Steamed jasmine or brown rice
- Stir-fried vegetables like broccoli, snap peas, or carrots
- A quick cucumber salad for something crisp and cool
Serve right away while the glaze is warm and glossy. If you have leftovers, store them in an airtight container in the fridge for up to two days.
For meal prep, salmon is easy to reheat in the air fryer for a couple of minutes or to enjoy chilled on a salad the next day.
Air Fryer Teriyaki Salmon
Ingredients
- 4 pieces salmon fillets about 1 lb
- 1/2 cup soy sauce
- 1/2 cup water
- 4 cloves garlic minced
- 1- inch piece of ginger grated
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame seeds for garnish
- 1 scallion thinly sliced (for garnish)
Instructions
Prepare the Teriyaki Sauce
- In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.
- Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken.
- In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.
- Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes.
- Remove the teriyaki sauce from heat and set it aside to cool.
Marinate the Salmon
- Place the salmon fillets in a shallow dish or a resealable plastic bag.
- Pour the teriyaki sauce over the salmon. Make sure the salmon is well coated.
- Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate.
Air Fry the Salmon
- Preheat the air fryer to 350 degrees Fahrenheit.
- Remove the marinated salmon from the refrigerator and place it in an air fryer safe dish.
- Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through.
- If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking.
Garnish and Serve
- Once the salmon is done, carefully remove it from the air fryer.
- Sprinkle sesame seeds and thinly sliced scallions on top of the salmon for added flavor and presentation.
- Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes.
