I’m excited to share a quick Teriyaki Salmon Recipe that’s ready in under 10 minutes and hinges on one surprising pantry ingredient.
I love quick things that actually taste like I tried, and this Air Fryer Teriyaki Salmon does exactly that. In less than ten minutes it turns ordinary salmon fillets into something flaky, savory and sticky-sweet, and yes it somehow still feels fancy.
I’ve tried a ton of Airfryer Recipes Salmon but this one surprised me, makes you wanna serve it right away. Little crunch from toasted sesame seeds adds a smart finish, and if you ever wonder How Much Protein Does Salmon Have this version feels like it’s built to satisfy.
You’ll want to know more, trust me.
Ingredients
- Salmon: Rich in protein and omega-3s, great for heart and brain, flaky texture.
- Soy sauce: Adds salty umami, brings sodium, so use low-sodium if watching salt.
- Honey or brown sugar: Sweetens and caramelizes, adds carbs and calories, but deep flavor.
- Rice vinegar or mirin: Gives mild tang, balances sweetness, adds a little acidity lightness.
- Ginger: Sharp, warm bite, anti-inflammatory perks, brightens the sauce, use fresh.
- Garlic: Pungent savory boost, adds depth, small amounts go a long way.
- Toasted sesame oil and seeds: Nutty aroma, seeds add crunch and healthy fats.
- Green onions and lemon: Green onions add freshness, lemon wedges brighten, squeeze to cut richness.
- Cornstarch: Cornstarch thickens glaze, a tiny pinch transforms thin sauce quickly.
Ingredient Quantities
- 4 salmon fillets, about 6 oz each, skin on or off, whatever you prefer
- 1 tbsp olive oil (or neutral oil)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp soy sauce (low sodium if you like)
- 2 tbsp honey or packed brown sugar
- 1 tbsp rice vinegar or mirin
- 1 tsp grated fresh ginger or 1/4 tsp ground ginger
- 1 garlic clove, minced or 1/4 tsp garlic powder
- 1 tsp cornstarch (optional)
- 1 tbsp sesame oil (optional)
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Lemon wedges, optional
- Nonstick cooking spray or extra oil for the air fryer
How to Make this
1. Preheat your air fryer to 400°F (200°C) for about 3 minutes while you get everything ready.
2. Pat 4 salmon fillets dry with paper towels, rub each with 1 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper. If the fillets have skin, place them skin-side down for cooking.
3. In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp honey (or packed brown sugar), 1 tbsp rice vinegar or mirin, 1 tsp grated fresh ginger (or 1/4 tsp ground), and 1 minced garlic clove (or 1/4 tsp garlic powder). Stir in 1 tbsp sesame oil if using. Taste and adjust sweet/salty balance.
4. Reserve about 1 tbsp of that sauce for finishing later, to avoid burning the sugars in the air fryer. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, stir it into the remaining sauce and warm it briefly in a microwave for 15-20 seconds or in a small pan for 30-60 seconds until glossy.
5. Lightly spray or brush the air fryer basket with nonstick spray or oil so the salmon won’t stick. Arrange the fillets in a single layer without overcrowding.
6. Brush the tops of the fillets lightly with some of the teriyaki sauce, then air fry at 400°F for 6 to 7 minutes for medium doneness (thinner fillets may need less time, thicker ones a bit more). Check at 5 minutes if fillets are thin.
7. After 6-7 minutes, brush the fillets with the reserved sauce or the thickened glaze, then air fry 1 more minute to set the glaze and get a nice sheen. Total cook time will be about 7 to 8 minutes depending on thickness.
8. Remove salmon carefully, let rest 1 minute. Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the top. Squeeze lemon wedges if you like a bright finish.
9. Tip: don’t overcook it — aim for about 125 to 130°F for moist, flaky salmon (or 145°F if you prefer well done). If you’re making more than 4 fillets, cook in batches so they crisp and glaze properly.
Equipment Needed
1. Air fryer with basket (big enough for 4 fillets)
2. Small mixing bowl for the sauce
3. Measuring spoons and a 1 tbsp/1 tsp measuring cup
4. Pastry or silicone brush to glaze the salmon
5. Whisk or fork to mix the sauce
6. Tongs or a thin fish spatula to handle fillets
7. Instant-read thermometer to check doneness
8. Small saucepan or microwave-safe bowl for thickening the glaze
9. Paper towels and a plate for drying and resting the salmon
FAQ
Air Fryer Teriyaki Salmon Recipe Substitutions and Variations
- Soy sauce (3 tbsp): Tamari for gluten free, or coconut aminos for a milder, slightly sweeter swap. Use the same amount.
- Honey or packed brown sugar (2 tbsp): Maple syrup or agave work 1:1 for liquid sweetness; coconut sugar can replace brown sugar cup for cup, or use 1 1/2 tbsp granulated sugar if you want less moisture.
- Rice vinegar or mirin (1 tbsp): Apple cider vinegar plus a pinch of sugar (try 1 tbsp ACV + 1/4 tsp sugar), or swap with dry sherry or sake at the same volume.
- Cornstarch (1 tsp, optional): Arrowroot replaces cornstarch 1:1 and gives a clear gloss, or use 2 tsp all purpose flour mixed into cold water, or just simmer the sauce longer to reduce instead.
Pro Tips
– Let the salmon sit at room temp for 10 to 15 minutes before cooking, pat it very dry first. Cold center means uneven cooking, and damp skin wont crisp up, so dont skip that step.
– If your fillets have skin, cook skin-side down and press gently for the first 20 to 30 seconds so they stay flat. Don’t crowd the basket, give each piece breathing room or cook in batches, you want hot air moving around each fillet.
– Save a little of the sauce for brushing at the very end, and if you thicken it use a tiny cornstarch slurry and heat it briefly. Sugary sauces burn fast if applied too early, so only glaze in the last minute for shine and stick.
– Use an instant-read thermometer and pull salmon at about 125 to 130 F for a moist, flaky result, 145 F only if you like it well done; remember carryover heat will raise it a few degrees. Let it rest a minute, then finish with sesame seeds and green onion so those stay bright and crunchy.
Air Fryer Teriyaki Salmon Recipe
I’m excited to share a quick Teriyaki Salmon Recipe that’s ready in under 10 minutes and hinges on one surprising pantry ingredient.
4
servings
469
kcal
Equipment: 1. Air fryer with basket (big enough for 4 fillets)
2. Small mixing bowl for the sauce
3. Measuring spoons and a 1 tbsp/1 tsp measuring cup
4. Pastry or silicone brush to glaze the salmon
5. Whisk or fork to mix the sauce
6. Tongs or a thin fish spatula to handle fillets
7. Instant-read thermometer to check doneness
8. Small saucepan or microwave-safe bowl for thickening the glaze
9. Paper towels and a plate for drying and resting the salmon
Ingredients
4 salmon fillets, about 6 oz each, skin on or off, whatever you prefer
1 tbsp olive oil (or neutral oil)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 tbsp soy sauce (low sodium if you like)
2 tbsp honey or packed brown sugar
1 tbsp rice vinegar or mirin
1 tsp grated fresh ginger or 1/4 tsp ground ginger
1 garlic clove, minced or 1/4 tsp garlic powder
1 tsp cornstarch (optional)
1 tbsp sesame oil (optional)
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
Lemon wedges, optional
Nonstick cooking spray or extra oil for the air fryer
Directions
- Preheat your air fryer to 400°F (200°C) for about 3 minutes while you get everything ready.
- Pat 4 salmon fillets dry with paper towels, rub each with 1 tbsp olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper. If the fillets have skin, place them skin-side down for cooking.
- In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp honey (or packed brown sugar), 1 tbsp rice vinegar or mirin, 1 tsp grated fresh ginger (or 1/4 tsp ground), and 1 minced garlic clove (or 1/4 tsp garlic powder). Stir in 1 tbsp sesame oil if using. Taste and adjust sweet/salty balance.
- Reserve about 1 tbsp of that sauce for finishing later, to avoid burning the sugars in the air fryer. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, stir it into the remaining sauce and warm it briefly in a microwave for 15-20 seconds or in a small pan for 30-60 seconds until glossy.
- Lightly spray or brush the air fryer basket with nonstick spray or oil so the salmon won't stick. Arrange the fillets in a single layer without overcrowding.
- Brush the tops of the fillets lightly with some of the teriyaki sauce, then air fry at 400°F for 6 to 7 minutes for medium doneness (thinner fillets may need less time, thicker ones a bit more). Check at 5 minutes if fillets are thin.
- After 6-7 minutes, brush the fillets with the reserved sauce or the thickened glaze, then air fry 1 more minute to set the glaze and get a nice sheen. Total cook time will be about 7 to 8 minutes depending on thickness.
- Remove salmon carefully, let rest 1 minute. Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the top. Squeeze lemon wedges if you like a bright finish.
- Tip: don't overcook it — aim for about 125 to 130°F for moist, flaky salmon (or 145°F if you prefer well done). If you’re making more than 4 fillets, cook in batches so they crisp and glaze properly.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 210g
- Total number of serves: 4
- Calories: 469kcal
- Fat: 30.1g
- Saturated Fat: 5.2g
- Trans Fat: 0g
- Polyunsaturated: 5g
- Monounsaturated: 19.9g
- Cholesterol: 95mg
- Sodium: 1013mg
- Potassium: 630mg
- Carbohydrates: 10g
- Fiber: 0.7g
- Sugar: 8.5g
- Protein: 38g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 42mg
- Iron: 1.6mg
