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This Air Fryer Teriyaki Salmon is a weeknight lifesaver, delivering perfectly caramelized, flaky fish with minimal effort. The air fryer creates a crispy exterior while keeping the inside moist, and a simple homemade teriyaki glaze adds glossy, restaurant-quality flavor. It’s faster than the oven and easier than pan-searing for a foolproof dinner.

Recipe Overview

Why You’ll Love This Air Fryer Teriyaki Salmon

Fast & foolproof: Cooks evenly in under 10 minutes with no flipping.
Perfect texture: Crispy, sticky top with tender, flaky fish inside.
Customizable flavor: Adjust sweetness and saltiness to your taste.
Meal prep friendly: Delicious cold the next day in salads or bowls.

Ingredients & Tools

2 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp mirin
1 tbsp honey or maple syrup
1 tsp rice vinegar
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch
1 tbsp water
1 tbsp sesame oil
1 tsp sesame seeds, for garnish
1 scallion, thinly sliced, for garnish

Tools: An air fryer, a small saucepan, and a brush for glazing.

Notes: Use fillets of similar thickness for even cooking. Cornstarch is key for a glossy, clingy sauce.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	16 g
Carbs:	9 g
Fiber:	0.5 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 8-10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon completely dry. This is the single most important step for getting a beautiful sear and preventing the fish from steaming. Use paper towels and really press down to absorb all that surface moisture.
What if my salmon has skin? You can cook it skin-on! The air fryer will make the skin super crispy and delicious. Just place it skin-side down in the basket—you don’t even need to flip it.
Don’t have mirin? No worries. A little extra honey or a splash of dry white wine with a pinch of sugar will work in a pinch. The goal is just a touch of sweetness and acidity to balance the soy.
Let the sauce thicken properly. When you mix the cornstarch with water, make sure it’s fully dissolved before adding it to the saucepan. You’ll know it’s ready when the sauce coats the back of a spoon.

How to Make Air Fryer Teriyaki Salmon

Step 1: Prepare the Salmon and Preheat. First, take your salmon fillets out of the fridge and pat them thoroughly dry with paper towels. This is non-negotiable for a good crust! Let them sit at room temperature for about 10 minutes while you preheat your air fryer to 400°F (200°C). A quick preheat ensures that cooking starts immediately for the best texture.

Step 2: Make the Teriyaki Glaze. While the air fryer heats up, combine the soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan. Give it a good whisk and bring it to a gentle simmer over medium heat. In a separate tiny bowl, make a “slurry” by mixing the cornstarch with one tablespoon of cold water until it’s completely smooth.

Step 3: Thicken the Sauce. Once the soy mixture is simmering, slowly whisk in the cornstarch slurry. You’ll notice it will start to thicken almost immediately. Keep whisking for about a minute until the sauce is glossy and coats the back of a spoon nicely. Remove it from the heat and stir in the sesame oil for that wonderful nutty aroma.

Step 4: Cook the Salmon. Lightly brush or spray the air fryer basket with oil. Place the salmon fillets in the basket, making sure they aren’t touching. Brush a generous layer of your teriyaki glaze over the top of each fillet. Slide the basket into the air fryer and cook for 8-10 minutes. The exact time will depend on the thickness of your fillets—you’re aiming for an internal temperature of 125-130°F (52-54°C) for medium.

Step 5: Glaze and Finish. About halfway through the cooking time, carefully pull out the basket and brush another layer of teriyaki glaze over the salmon. This double-glazing builds up incredible flavor and that signature sticky finish. When the salmon is done, it should be opaque and flake easily with a fork. Drizzle with any remaining sauce and garnish with sesame seeds and sliced scallions right before serving.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon (without garnish) for up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat in air fryer at 350°F (175°C) for 3–4 minutes to restore crispness.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — The fluffy, slightly sticky rice is the perfect base to soak up all that extra teriyaki sauce, creating the ultimate bite.
Quick-Pickled Cucumber Salad — The sharp, acidic crunch of pickled cucumbers cuts through the richness of the salmon beautifully and cleanses the palate.
Stir-fried Bok Choy or Broccoli — A simple, garlicky green vegetable adds color, texture, and makes the meal feel wonderfully balanced and complete.

Drinks

Iced Green Tea — Its light, slightly bitter notes complement the sweet and salty profile of the teriyaki without overpowering the delicate fish.
A Crisp Lager or Pilsner — The carbonation and clean finish of a light beer act like a scrub brush for your palate, making each bite of salmon taste fresh and new.
Dry Riesling — A wine with a touch of sweetness and high acidity mirrors the flavors in the dish and enhances the overall umami experience.

Something Sweet

Mochi Ice Cream — These little chewy, icy pockets are a classic finish. The cool, creamy center is a delightful contrast after the warm, savory salmon.
Fresh Orange Slices with a Mint Sprinkle — Sometimes simple is best. The bright, citrusy burst is incredibly refreshing and feels light after a satisfying meal.
Matcha Tiramisu — For a real treat, the earthy, bitter notes of matcha in a creamy dessert provide a sophisticated and memorable end to the meal.

Top Mistakes to Avoid

Overcrowding the air fryer basket. If the fillets are too close together, they’ll steam instead of getting that lovely caramelized crust. Give them some breathing room for the best results.
Using a bottled teriyaki sauce straight from the bottle. These are often too thick and sugary, and they can burn easily in the high heat of the air fryer. Your quick homemade version is far superior and more controllable.
Skipping the cornstarch slurry. Without it, your sauce will be thin and runny, pooling at the bottom of the plate instead of clinging deliciously to the salmon.
Overcooking the salmon. It continues to cook a little after it comes out of the

Air Fryer Teriyaki Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Japanese, asian

Servings 2

Total Time 20 minutes

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Make perfect Air Fryer Teriyaki Salmon in under 20 minutes! Crispy outside, tender inside with homemade glaze. Get this easy weeknight dinner recipe now!

Ingredients

For the Salmon and Glaze

2 salmon fillets (about 6 oz / 170 g each, skin-on or skinless)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp mirin
1 tbsp honey or maple syrup
1 tsp rice vinegar
1 clove garlic (minced)
1 tsp fresh ginger (grated)
1 tsp cornstarch
1 tbsp water
1 tbsp sesame oil
1 tsp sesame seeds (for garnish)
1 scallion (thinly sliced, for garnish)

Instructions

01
First, take your salmon fillets out of the fridge and pat them thoroughly dry with paper towels. Let them sit at room temperature for about 10 minutes while you preheat your air fryer to 400°F (200°C).
02
While the air fryer heats up, combine the soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan. Give it a good whisk and bring it to a gentle simmer over medium heat. In a separate tiny bowl, make a “slurry” by mixing the cornstarch with one tablespoon of cold water until it’s completely smooth.
03
Once the soy mixture is simmering, slowly whisk in the cornstarch slurry. Keep whisking for about a minute until the sauce is glossy and coats the back of a spoon nicely. Remove it from the heat and stir in the sesame oil for that wonderful nutty aroma.
04
Lightly brush or spray the air fryer basket with oil. Place the salmon fillets in the basket, making sure they aren’t touching. Brush a generous layer of your teriyaki glaze over the top of each fillet. Slide the basket into the air fryer and cook for 8-10 minutes. The exact time will depend on the thickness of your fillets—you’re aiming for an internal temperature of 125-130°F (52-54°C) for medium.
05
About halfway through the cooking time, carefully pull out the basket and brush another layer of teriyaki glaze over the salmon. When the salmon is done, it should be opaque and flake easily with a fork. Drizzle with any remaining sauce and garnish with sesame seeds and sliced scallions right before serving.