This quick and easy air fryer teriyaki salmon is an ideal weeknight meal. Ready in under 10 minutes of cooking time, the salmon is flaky, tender, and perfectly balanced between savory and sweet.
Cooking teriyaki salmon in the air fryer is simple and fast, which makes it a dish I return to again and again. For extra flavor, marinate the fillets for 10 to 15 minutes, then cook them for less than 10 minutes. Serve with steamed rice and a side of vegetables for a satisfying family meal in under 30 minutes. It’s a practical choice for busy households where getting a delicious dinner on the table quickly matters.
If you prefer a spicier or more seasoned salmon, consider trying different marinades or rubs. For crispier results, cook the salmon skin-side up at a high temperature for most of the cooking time, then finish skin-side down with glaze for a glossy finish.
With a homemade teriyaki sauce, you can achieve restaurant-quality flavor at home. The finished fillets are tender and moist with a nicely caramelized glaze. Salmon is also a nutritious protein choice, rich in high-quality protein and omega-3 fatty acids, so including it in your dinners once or twice a week makes sense for both taste and health.
To complement the teriyaki salmon, try simple sides such as steamed basmati rice, roasted broccoli, or a quick stir-fry of mixed vegetables. These pairings make for a balanced plate and keep the overall preparation time short.
Why we love teriyaki salmon in the air fryer:
- Cooked and ready in about 10 minutes
- Moist, flaky, perfectly cooked fillets
- Customizable homemade teriyaki sauce
- Crispy skin when cooked properly
- Great for quick weekday dinners
Ingredient Notes
- Salmon fillets (about 5 to 6 oz each) – use fresh fillets with pin bones removed. If you buy whole portions, ask your fishmonger to cut and remove bones. If using frozen salmon, thaw fully before cooking and pat dry.
- For the teriyaki sauce:
- Soy sauce – low-sodium is recommended to control saltiness
- Rice vinegar or rice wine vinegar
- Brown sugar for sweetness
- Fresh garlic, minced
- Fresh ginger, minced
- Ground black pepper
- Cornflour (cornstarch) to thicken the glaze
How to cook teriyaki salmon in the air fryer
Scroll below for the printable recipe card and ingredient measurements.
Pat the salmon fillets dry with paper towels. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper and cornflour until the sugar dissolves and the mixture is smooth.
Reserve about 1/2 cup of the teriyaki mixture for glazing. Pour the rest into a shallow dish and place the salmon skin-side up. Rub the marinade all over the fillets, making sure they are evenly coated. Allow the salmon to marinate for 10 to 15 minutes for better flavor penetration.
Preheat the air fryer to 400°F (about 200°C). For easier cleanup, line the air fryer basket with parchment paper designed for air fryers. Place the salmon skin-side up on the parchment and air fry for 6 to 7 minutes, until the skin begins to crisp.
While the salmon cooks, pour the reserved teriyaki marinade into a small saucepan and heat over medium heat until it thickens into a glossy sauce. Watch it closely, stirring occasionally so it does not burn.
When the skin is crisp, carefully flip the fillets so the skin is down. Brush the thickened teriyaki glaze over the top of the salmon, then air fry for another 2 to 3 minutes, or until the internal temperature reaches 140°F to 145°F and the fish flakes easily.
Remove the salmon from the air fryer and transfer to a serving plate. If desired, brush on additional teriyaki sauce for extra shine and flavor. Garnish with sesame seeds and sliced green onions before serving.
Expert tips
- Make the teriyaki sauce at home for the best flavor, and adjust sweetness or acidity to suit your taste. A bottled sauce works in a pinch.
- Use parchment paper in the air fryer for easier cleanup and to prevent sticking.
- Air fry skin-side up first to help the skin crisp, then flip and glaze toward the end for a glossy finish.
- Use an instant-read thermometer to check doneness; 140°F to 145°F is a good target for a moist fillet.
- Make extra teriyaki sauce to drizzle over rice and vegetables.
What air fryer to use?
A mid-size, basket-style air fryer works well for family meals. A 5.8-quart model comfortably fits several fillets and makes cleanup straightforward.
Substitutions
- Soy sauce – swap for tamari or coconut aminos for a gluten-free option.
- Rice vinegar – rice wine vinegar or a mild white vinegar can be used; avoid strongly flavored vinegars that will alter the profile.
- Brown sugar – use white sugar, coconut sugar, or other sweeteners you prefer.
- Cornstarch – substitute tapioca starch if needed.
Side dishes for teriyaki salmon
Serve teriyaki salmon with simple, complementary sides such as fluffy white rice, roasted or air-fried broccoli, cauliflower rice for a low-carb option, or roasted cauliflower steaks. These sides are easy to prepare and pair well with the sweet-salty glaze.
How to store and reheat
Store leftover salmon in an airtight container in the refrigerator for up to three days. Reheat gently in the air fryer at a low temperature or warm briefly in a skillet until heated through to avoid drying out the fish.
FAQs
Can I use bottled teriyaki sauce?
Yes. A bottled teriyaki sauce is a convenient option. If it’s very thick, thin it with a tablespoon or two of water so it can be used both as a marinade and a glaze.
Can I use frozen salmon fillets?
Frozen fillets are fine if thawed fully and patted dry before marinating. Thaw overnight in the refrigerator when possible for best texture and even cooking.
How can I cook teriyaki salmon in the oven?
If you don’t have an air fryer, preheat the oven to 375°F. Bake the salmon skin-side down for about 12 minutes, then brush with the teriyaki glaze and bake a few more minutes until cooked through and glazed.
How do I prevent lingering fish smells in the air fryer?
Dry the fish thoroughly before cooking and use parchment paper so juices don’t contact the basket. Clean the basket promptly after it cools: soak in warm soapy water or use your preferred dishwasher-safe cleaning method to reduce lingering odors.
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DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Air Fryer Teriyaki Salmon
Equipment
- Air fryer
Ingredients
- 4 salmon fillets (5 to 6 oz each)
Homemade Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 1/2 tsp black pepper
- 3/4 tbsp cornflour (cornstarch)
Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper and cornflour until the sugar dissolves.
- Pour about 1/2 cup of the teriyaki marinade into a wide dish. Place the salmon skin-side up and rub the marinade over the fillets. Marinate for 10 to 15 minutes.
- Preheat the air fryer to 400°F. Place the salmon skin-side up on parchment in the basket and air fry for 6 to 7 minutes until the skin is crisp.
- While the salmon cooks, heat the remaining teriyaki marinade over medium heat on the stove until it thickens into a glaze.
- Flip the salmon so the skin side is down and brush with the teriyaki glaze. Air fry for another 2 to 3 minutes, or until the internal temperature reaches 140°F to 145°F.
- Remove from the air fryer, brush with additional sauce if desired, and garnish with sesame seeds and sliced green onions before serving.
Notes
- Bottled teriyaki sauce – works for convenience; thin with water if too thick.
- Frozen salmon fillets – thaw fully and dry before using.
- Store – keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat – warm gently in the air fryer at 350°F or in a skillet over medium heat.
Nutrition
Calories: 303 kcal |
Total Carbs: 12 g |
Protein: 37 g |
Fat: 11 g |
Sodium: 1225 mg