Air Fryer Teriyaki Salmon Recipe

Easy Air Fryer Terikai Salmon Ingredients

How to make air fryer teriyaki salmon.

Making the Teriyaki Sauce:

1. In a saucepan, mix the soy sauce, ¾ of the water, garlic, ginger, honey, and brown sugar.
   
2. Heat the saucepan on medium heat and stir constantly until the sugar dissolves and the mixture thickens slightly.
3. In a separate bowl, mix the cornstarch with the remaining ¼ water to make a slurry (thick mixture).
   
4. Pour the cornstarch slurry into the saucepan and continue stirring until the sauce becomes thick and glossy, about 2-3 minutes.
5. Remove the teriyaki sauce from heat and let it cool down.

Marinating the Salmon:

1. Place the salmon fillets in a shallow dish or resealable plastic bag.
2. Pour the cooled teriyaki sauce over the salmon, making sure it's evenly coated.
3. Cover the dish or seal the bag and refrigerate for at least 15 minutes (up to 1 hour) to marinate.

Air Frying the Salmon:

1. Take the marinated salmon out of the fridge and place it in an air fryer-safe dish.
2. Preheat the air fryer to 400. Air fry the salmon for about 10 minutes, or until it's cooked through and flaky.
   
3. During the last 2-3 minutes of cooking, brush the reserved teriyaki sauce over the salmon if you want a caramelized glaze.
   

Serving:

1. Carefully remove the cooked salmon from the air fryer.
2. Sprinkle sesame seeds and thinly sliced scallions over the salmon.
   
3. Serve the teriyaki salmon hot, over steamed rice or with your favorite side dishes.

Can I freeze Air Fryer Teriyaki Salmon?

Yes, you can freeze air fryer teriyaki salmon, but there are a few things to keep in mind:

• Cool completely: Make sure to let the cooked teriyaki salmon cool down completely before freezing. Putting warm fish in the freezer can lead to freezer burn and negatively affect the texture.
• Freeze portioned: It's best to portion the salmon into individual servings or meal-sized portions before freezing. This way, you can thaw only what you need without having to defrost the entire batch.
• Use airtight containers or bags: To prevent freezer burn and drying out, pack the portioned salmon in airtight freezer-safe containers or bags. Squeeze out as much air as possible before sealing.
• Add sauce separately: If you have any leftover teriyaki sauce, it's better to freeze it separately from the cooked salmon. The sauce can make the fish soggy when thawed if frozen together.
• Freeze for up to 3 months: For best quality, frozen cooked salmon should be consumed within 2-3 months. Beyond that, it may start to develop off-flavors or drying out.

Can I make this with frozen salmon?

Yes, you can make this teriyaki salmon recipe with frozen salmon fillets. Here are tips when using frozen salmon to make teriyaki salmon in air fryer.

• Thaw the salmon properly: Take the frozen salmon out of the freezer and let it thaw overnight in the refrigerator. This slow thawing process helps the salmon retain its moisture and texture. Avoid thawing the salmon at room temperature or in the microwave, as this can cause it to dry out or cook unevenly.
• Pat the salmon dry: Once the salmon has thawed completely, use paper towels to pat it dry and remove any excess moisture from the surface. This step is important because excess moisture can dilute the teriyaki marinade and prevent proper browning or caramelization during air frying.
• Marinate the salmon longer: Since frozen salmon can sometimes be a bit drier than fresh, consider marinating it for a longer time, up to 1 hour or even overnight. The longer marinating time will allow the salmon to absorb more flavor from the teriyaki sauce, resulting in a more moist and flavorful final product.

Can I use bottled teriyaki sauce?

Yes, you can use bottled teriyaki sauce instead of making your own teriyaki sauce from scratch.

Check the ingredient list and adjust the sweetness level of the bottled teriyaki sauce to your taste preference, adding extra flavors like ginger, garlic, or citrus juice if desired.

Marinate the salmon fillets in the bottled sauce for at least 15-30 minutes before air frying, and additionally reduce the sauce on the stovetop to create a thicker, glossier glaze to brush over the salmon during the final few minutes of cooking.

Do you put skin side up or down when air frying salmon?

When air frying salmon, it is generally recommended to place the fillets salmon skin side down in the air fryer basket or tray. For best results when air frying salmon, place the fillets skin-side down to get crispy skin, even cooking, easy removal, and a more appetizing appearance. Just be sure to lightly oil or spray the air fryer tray first to prevent sticking.

How to make this if you don't have an air fryer.

While an air fryer gives a nice crispy texture, baking allows you to still achieve a delicious teriyaki salmon when you don't have an air fryer. Just adjust the cooking time as needed for the thickness of the fillets.

1. In a small saucepan, whisk together the soy sauce, ¼ cup water, honey, brown sugar, garlic and ginger. Bring to a simmer over medium heat.
2. In a small bowl, mix the cornstarch and 2 tablespoons water to make a slurry. Slowly whisk the slurry into the teriyaki sauce. Simmer for 2-3 minutes until thickened. Remove from heat and let cool slightly.
3. Place the salmon fillets in a shallow dish and pour ½ of the teriyaki sauce over them, reserving the other half for glazing. Turn to coat the salmon evenly. Cover and marinate for 15-30 minutes.
4. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
5. Remove salmon from the marinade and place skin-side down on a prepared baking sheet.
6. Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
7. During the last 2-3 minutes, brush or spoon the reserved teriyaki sauce over the salmon to create a glaze.
8. Garnish with sesame seeds and serve the teriyaki glazed salmon over rice if desired.

How to tell if the salmon is done?

For best results, check the salmon a few minutes before the estimated cook time is up, as thicknesses can vary. It's better to undercook slightly than overcook salmon to prevent it from drying out. Let it rest for 5 minutes after cooking too. 

The most accurate way is to use an instant-read food thermometer. Insert it into the thickest part of the salmon. It should read 145°F for fully cooked salmon.

Gently press the top of the thickest part with your finger or tongs. Cooked salmon will feel firm and springy, while undercooked will still be very soft and squishy.

Use a fork to gently prod the thickest part of the salmon fillet. When it's done, the flesh should flake apart easily. Undercooked salmon will not flake and will still look translucent inside.