Air Fryer Teriyaki Salmon

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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!

Cuisine Japanese

Keyword air fryer salmon, Asian salmon recipes, Japanese, teriyaki salmon, teriyaki sauce, umami

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 322kcal

Author Irena Macri

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