Description
You’ll be amazed at how easy it is to make this delicious air fryer teriyaki salmon! It emerges from the air fryer crisp, sweet, and perfectly cooked every single time.
Ingredients
- 4 x 6 oz. ( 170 grams) skinless salmon fillets, about 1/2 inch thick
Teriyaki sauce:
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon sesame, peanut or canola oil
- 1 tablespoon grated fresh ginger
- 3/4 teaspoon garlic powder
- 2 teaspoons corn starch
- 1/4 cup water
- 2 tablespoons rice vinegar
- scallions and sesame seeds for garnish, optional
Instructions
- Preheat your air fryer to 400 F ( 200 C). If your air fryer doesn't have a preheating option, set the temperature to 400 F ( 200 C) and give it 3-5 minutes to come to this temperature.
- In a small bowl whisk together the soy sauce, brown sugar, garlic powder, ginger, and sesame oil.
- Brush salmon lightly with the sauce on both sides.
- Air fry for 7-9 minutes or until cooked through. The internal temperature should be 130-140 F.
- While salmon is air frying, transfer remaining sauce to a medium pan. Mix the cornstarch with 1/4 cup water and add the mixture together with rice vinegar into the pan. Bring to a boil, then reduce the heat and cook the sauce over medium heat until slightly thickened, whisking continuously ( 2 minutes). Remove from the heat.
- Remove the salmon from air fryer and add to the skillet with the sauce. Garnish with scallions and sesame seeds if desired.
- Serve salmon over steamed rice or vegetables and pour teriyaki sauce over the top.
- Enjoy!
Equipment
Buy Now → Notes
We highly recommend using an instant read thermometer to be 100% sure that your salmon is cooked through. You don’t want to serve overcooked or undercooked fish, right? You’ll have plenty of peace of mind when you’re sure of the internal temperature of your gorgeous, perfectly cooked piece fo fish.
Avoid crowding the basket of the air fryer with salmon fillets. If you don’t have enough room for all of them, cook them in batches. Crowded salmon fillets won’t cook right or get that lovely crispy sear.
Use salmon fillets of a similar thickness. This will ensure a similar cooking time for all the pieces of fish, even cooking for each of them, and an easier cooking experience for you. If some pieces are thinner than others, bear in mind that they will cook before the rest, so take them out a minute or two early and check their internal temperature.
- Prep Time: 10 min
- Cook Time: 7 min
- Category: Salmon recipes
- Cuisine: Japanese
Nutrition
- Calories: 501kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 67g
- Cholesterol: 181mg