Description
Air Fryer Teriyaki Salmon is a quick and flavorful main course featuring tender salmon fillets infused with a savory teriyaki sauce. Prepared conveniently in an air fryer, this recipe offers a perfectly cooked salmon with a delightful glaze and minimal fuss, making it a perfect weeknight dinner or special occasion meal.
Ingredients
Main Ingredients
- ⅓ cup Teriyaki sauce (store-bought or homemade below)
- 2 salmon fillets, 8 oz each, 1-1 ½ inches thick, with or without skin
- Salt, to taste
- Pepper, to taste
- Cooking spray
Teriyaki Marinade
- ½ cup soy sauce
- ¼ cup mirin (Japanese rice wine)
- 1 tablespoon ginger, grated or minced
- 1 tablespoon garlic, minced
Homemade Teriyaki Sauce
- 1 cup soy sauce
- 1 cup packed brown sugar
- 2-4 tablespoons honey
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- ¼ cup mirin (Japanese rice wine)
- 2 tablespoons cornstarch
Instructions
- Prepare the Air Fryer Basket: Fold a long sheet of aluminum foil to 4 inches wide to create a sling that will hold the salmon fillets. Place the foil widthwise across the air fryer basket, pressing it into the basket and up the sides. Fold the edges so the foil is flush with the top of the basket, making sure the air holes are unobstructed to allow proper air circulation. Lightly spray the foil and basket with cooking spray.
- Prepare the Salmon: If marinating, simply place the salmon fillets in the prepared air fryer basket. If not using a marinade, pat salmon dry with paper towels and season with salt and pepper. Brush evenly on all sides with teriyaki sauce. Arrange fillets skin side down on the foil sling, spaced evenly apart.
- Air Fry the Salmon: Insert the basket into the air fryer and set the temperature to 400°F (204°C). Cook for 8 to 14 minutes, rotating the sling halfway through cooking. At halfway, baste the salmon again with teriyaki sauce for extra flavor.
- Check for Doneness: The salmon is done when the center is still slightly translucent but registers at least 125°F (medium-rare) and up to 145°F (well done) on a meat thermometer. Use the tip of a paring knife to check for translucency if needed.
- Serve: Carefully remove the salmon using the foil sling. Use a fish spatula to slide under the fillets and transfer to serving plates, leaving the skin behind if desired. Serve immediately.
- Make Teriyaki Marinade (Optional): Combine soy sauce, mirin, ginger, and garlic in a large resealable bag. Add salmon fillets, tossing to coat evenly. Refrigerate for 1 to 24 hours before cooking for intensified flavor.
- Make Homemade Teriyaki Sauce (Optional): In a small saucepan, combine soy sauce, brown sugar, ginger, and garlic. In a separate small bowl, dissolve cornstarch in mirin, then add this mixture to the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 6 to 7 minutes until syrupy. Stir in honey to taste, cover, and set aside.
Notes
- You can use either store-bought or homemade teriyaki sauce depending on your preference.
- Marinating the salmon enhances flavor but is optional; brushing with sauce before cooking works well too.
- Make sure the foil sling does not cover the air holes in the basket to ensure proper air circulation for even cooking.
- Adjust cooking time based on thickness of salmon fillets and desired doneness.
- Check salmon temperature with a meat thermometer for perfectly cooked salmon.
- Use a fish spatula for gentle handling to prevent the salmon from breaking apart when serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
