Air fryer teriyaki salmon is quick, easy, and packed with flavor! Juicy, flaky salmon coated in a rich, glossy teriyaki glaze—perfect for busy weeknights.
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Why You Will Love This Recipe
I've made this air fryer salmon teriyaki more times than I can count, and it never disappoints! Here is why you’ll love this air fryer teriyaki salmon recipe.
- The salmon comes out perfectly cooked—juicy and flaky inside with slightly crisp edges.
- The homemade teriyaki sauce is the real star here— a perfect balance of sweet and salty flavors that coat the salmon beautifully.
- Ready in under 20 minutes, making this recipe a great option for busy weeknights.
- High in protein and healthy fats, and not fried with a lot of oil, this dish makes for a wholesome and healthier meal.
- Inspired by traditional Japanese flavors but flexible enough to add garlic or ginger for extra flavor.
- Enjoy with rice and veggies, in salads, or packed for a delicious lunch the next day.
Ingredient Notes & Substitutions
- Salmon: You will need fresh fillets (or thawed out from frozen) – skin on or off, your choice! Skin-on adds a crispy texture if cooked right, see notes in the instructions.
- Seasoning: a little salt and pepper to enhance the natural flavor of salmon. Plus, a little flour or cornstarch for dusting, which creates a light coating for better crispiness in the air fryer.
- For teriyaki sauce: Sake (cooking sake) and mirin, which are Japanese staples and add depth and a touch of sweetness; swap with dry white wine or honey-water mix if needed, see notes in the recipe card below. Soy sauce rings that signature umami flavor (Tamari works for a gluten-free option), sugar for balancing the salty elements and caramelization (brown sugar or honey can be used instead).
- Butter: This is optional but adds a touch of richness to the sauce and gives it that glossy finish.
- For serving: green onions for freshness and garnish; steamed rice or noodles, broccoli or your favorite veggies or salad.
Step by Step
Here are some steps and photos for how to make teriyaki salmon in the air fryer.
1. Preheat air fryer
- Preheat your air fryer to 400°F (200°C).
2. Mix the sauce
- Mix the teriyaki sauce ingredients in a bowl and set aside to let the sugar dissolve.
3. Prepare salmon
- Season the salmon fillets with salt and pepper, then lightly coat them in flour. Spray with oil.
4. Air Fry
- Air fry for 8-10 minutes, flipping halfway and brushing with teriyaki sauce.
5. Thicken the sauce
- Simmer the sauce in a skillet with butter until it starts to reduce and thicken slightly.
- Add the cooked salmon fillets and coat in the sauce, remove to a plate.
- Allow the sauce to bubble away until it reduces further and turns into a glossy glaze. Drizzle it over the salmon.
Video Instructions
Expert Tips
- For crispy skin: If using skin-on fillets, start cooking skin-side up, then flip halfway.
- Thicker glaze: Let the sauce simmer a bit longer until it reaches a syrupy consistency.
- Extra flavor: Add a pinch of minced garlic or ginger for a flavor boost.
- Bite-sized pieces: Cut the salmon into cubes and reduce cooking time by 2-3 minutes.
- Gluten-free option: Use cornstarch instead of flour and gluten-free soy sauce.
- Make-ahead: The teriyaki sauce can be made 3-4 days in advance and stored in the fridge. Simply reheat and use when ready. You can also season and flour the salmon fillets a few hours ahead of cooking time for an even quicker prep.
Also read: Instant Vortex Air Fryer vs Instant Vortex Plus: Best Pick?
SERVING SUGGESTIONS
I love serving this teriyaki salmon over a bowl of rice (try our XX rice or XX rice) with a side of crispy broccoli or stir-fried snap peas. It’s also amazing flaked into a salad or stuffed into a wrap with crunchy veggies for a quick lunch. Want to get fancy? Top it with sesame seeds or a drizzle of sriracha mayo for a little extra oomph.
FAQs
Can I use frozen salmon?
Yes! Just make sure to thaw it completely and pat it dry before cooking for the best texture.
What can I use instead of sake and mirin?
Dry white wine works for sake, and a honey-water mixture with a splash of rice vinegar can replace mirin.
Can I make this in the oven instead?
Absolutely! Bake at 400°F (200°C) for about 15 minutes, basting with the sauce halfway through.
Is this recipe healthy?
Yes! This dish is high in protein, healthy fats, and balanced with carbs from rice and fiber from veggies.
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Air Fryer Teriyaki Salmon
This air fryer teriyaki salmon will become your go-to for a fast and flavorful dinner. Crispy edges, tender inside, and that irresistible homemade teriyaki sauce!
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Servings: 4
Calories: 322kcal
Equipment
- Instant Pot Air Fryer Vortex Plus
- Oil spray
Ingredients
- 4 salmon fillets (5-6 oz each, 150 g each)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon all-purpose flour or cornstarch
- Olive oil or vegetable oil spray
For the Teriyaki Sauce:
- 2 tablespoon sake (such as cooking sake)
- 2 tablespoon mirin
- 4 tablespoon soy sauce
- 2 tablespoon sugar
- 1 teaspoon butter
- 2 tablespoon chopped scallions (green onions)
To serve:
- Rice, broccoli, or other veggies
Instructions
- Preheat the air fryer to 400°F (200°C).
- Combine the teriyaki sauce ingredients in a bowl and set aside, letting the sugar dissolve.
- Season salmon fillets with salt and pepper, lightly dust with flour, and spray with oil.
- Spray the air fryer basket and place fillets inside. Cook for 8-10 minutes, flipping halfway and brushing with teriyaki sauce.
- While the salmon cooks, heat the sauce with butter in a pan until it thickens (3-4 minutes).
- Transfer cooked salmon to the pan, coat with sauce, and then remove to a plate. Cook the sauce for 2 more minus on high until it reduces further and turns thick and glossy, like a glaze. Drizzle it over the salmon and serve garnished with green onions.
Notes
- Salmon: You can use salmon fillets with skin on or off. If using fillets with skin on, place them in the air fryer with the skin up and cook that way for a little longer than half of the time before turning. This will ensure the skin crisps up a little. Flour and spray with oil on both sides.
- Sake: You can find it in the Japanese or Asian section of most major supermarkets or in Asian grocers. Cooking sake can be replaced with dry white wine (use an equal amount as a substitute; it adds acidity and depth, similar to sake) or rice wine diluted with water (50:50) with a little added sugar or honey.
- Mirin: You can find it in the Japanese or Asian section of most major supermarkets or in Asian grocers. It can be replaced with honey and water (a 2:1 ratio of honey to water can create a sweet, syrupy alternative) with a teaspoon of added rice vinegar or dry white fine.
- Additions: For extra aromatic flavor, add a little minced ginger or garlic to the sauce, although this is not authentically Japanese.
- Bites: You can turn the fillets into salmon bites by cutting them into squares. Reduce the cooking time by a couple of minutes.
- Storage: Leftover salmon can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer or microwave. Freezing isn’t ideal as the glaze can turn watery upon thawing, but it can be done if needed—store for up to a month.
Nutrition
Calories: 322kcal | Carbohydrates: 14g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 1445mg | Potassium: 887mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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