Name: Teriyaki Salmon In Air Fryer
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 14 oz Salmon Fillets (14 oz = 400 g approx.); 4 Tbsp Soy Sauce; 4 Tbsp Mirin; 4 Tbsp Sake; 1 Tbsp Ginger; 1 Tbsp Garlic; 1/2 Cup Water; 1 tsp Cornstarch; 1 Tbsp Sugar (Erythritol - See Note #1); 1 tbsp Sesame Seeds; 1 tbsp Spring Onions (Green only)

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Low Carb

This Teriyaki Salmon In Air Fryer is a delicious combination of sweet, salty teriyaki sauce with a beautifully creamy and tender salmon. Just pile it on a bed of rice or cauliflower rice, for a quick and easy nourishing meal. The key to a beautifully textured salmon is not overcooking it – not even by two minutes!

See our Air Fryer Recipes section for more quick and easy meals.

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Why We Love This Teriyaki Salmon Recipe

Tender creamy teriyaki salmon recipe which does not dry out. Over-cooked fish can get dry and chewy, which is avoided here.
Well-balanced sauce with salty, sweet, and umami flavors. Just subtle enough to not overwhelm the delicate salmon, which is rightly the star of the meal!
A simple and easy recipe without needing too much prepping or marination time.
Made with ingredients available easily in all major supermarkets in Australia. Just find them in the Asian section.
Easy, simple recipe that the whole family will love.
Salmon is a great source of Omega 3 fatty acids
Authentic Japanese Teriyaki recipe without any nasty ingredients. So much better than store-bought!

Even my kids, who find most fish too ‘fishy’, happily polish a bowl of steaming rice with Teriyaki Salmon. The teriyaki glaze can be made in advance, to save some more time.

Don’t have an air fryer? No worries! This simple Teriyaki Salmon can be also made in the oven or stovetop. Please read on how to cook this salmon in various ways.

Ingredients for Teriyaki Sauce

Ingredients For Authentic Japanese Teriyaki Sauce

Compared to other Asian cuisines, there are fewer flavoring ingredients in Japanese cooking. This lets the main ingredients shine on their own. avoring. As a result, the overall dish shines through, and the flavors complement the main ingredients rather than overpower them.

Homemade Teriyaki Sauce

Mirin, Sake, and Soy are a few such key flavoring ingredients commonly found in many Japanese dishes. While they are not exactly the most commonly found ingredients in your pantry, they can be used to make a variety of meals, and have a long shelf life. It is worthwhile to have them stocked in your kitchen. A little go a long way, as you will see in some of these recipes. I have found mirin and sake in most major supermarkets in Australia.

Ingredients for Teriyaki Sauce — Three Ingredient Basic Teriyaki Sauce

Three ingredient Teriyaki Sauce

Sake: Sake (pronounced saa-keh) is Japanese rice wine. It is mildly sweet and acidic. Cooking sake found in the supermarkets is a cheaper version of the fancier drinking variety. The supermarket variety is just fine for this recipe. Since very little quantity of sake is used, and then cooked off, there is hardly any alcohol in the actual dish.

Mirin: Like sake, mirin is also a rice wine. It has a rich, complex flavor that contributed to the quintessential umami flavor profile in Japanese cuisine. It is slightly less alcoholic than sake, and much sweeter. Mirin also gives a lustrous shine to a glaze.

Do not substitute mirin or sake with rice wine vinegar, as it has a strong acidity and sour flavor.

Soy Sauce: I have used low sodium soy sauce. If you use regular, replace half with water to tone down the saltiness. The most common brand you may come across is Kikkoman, which is also a popular brand in Japan.

Despite the name, soy sauce is made with some wheat along with soybeans. For a gluten-free option, use Tamari, which is made by fermenting soybeans. Substitute soy sauce with an equal quantity of tamari (1:1 ratio).

Sugar: Sugar adds to the overall sweetness of a teriyaki sauce. Generally, 2 Tbsp each of Mirin, Sake, and Light Soy, needs just 1 Tbsp of sugar. So the ratio of Mirin: Sake: Soy: Sugar is simply 2:2:2:1. You can also add brown sugar to make the sauce darker.

Other ingredients for Teriyaki Marinade

Ginger: I have used fresh, grated ginger here. If you have the patience, peel the skin off before grating. I don’t bother, because I am lazy like that. Just scrub and wash well, if it looks dirty.

Garlic: I have finely chopped fresh garlic. You can also use garlic paste or a bit of garlic powder.

Cornstarch: Cornstarch helps thicken the marinade, and make a shiny glaze, which can be used to coat our cooked salmon.

Salmon: I have used wild Atlantic salmon fillets which are about 1.5 inches thick. I have also kept the skin. If you do not like it, but skinless, or simply remove the skin when cooked, as it comes off easily. You can also crisp up the skin separately to have as a crunchy keto snack.

Ingredients For Teriyaki Marinade

Step-by-step photos/process to make Teriyaki Salmon In Air Fryer

Add sugar, ginger, and garlic. Mix well till sugar is dissolved.

Pour half the marinade in the bag and toss well to coat.

In the remaining half, add cornstarch, and whisk well to break down any lumps.

Add water and whisk again till cornstarch is well mixed.

In a pan heat the marinade-cornstarch slurry

Keep stirring gently till its thick enough to coat the back of a spoon

Place salmon fillets in the air fryer basket and cook as per instructions.

Serve salmon over a bed of rice and pour glaze over it.

Garnish with toasted sesame seeds and green spring onions (optional)

Some Useful Tips and Notes

Marinade: Since fish have less connective tissue than meat, it tends to be tender and delicate. Due to this, there is no need to marinate it for a long time. just 5-10 minutes is quite enough.

Temperature: There is no need to pre-heat the air fryer for salmon. At 400 F / 200 C, salmon will need about 6-8 minutes. With a food thermometer, check that the internal temperature is 145F or 63 C. You can also tell the fish is cooked when it is flaky and separated easily by a fork. The flesh in the center at the thickest point should be flaky and opaque – not transparent. If it is still raw, cook for a further 2-3 minutes. Do not overcook fish, as it will get dry and tough.

Frequently Asked Questions About Teriyaki Salmon In Air Fryer

What can I serve this Air Fryer Teriyaki Salmon with?

This teriyaki salmon pairs perfectly with Japonica rice or any short grain rice which is slightly sticky. Although Jasmine rice is not used traditionally, it pairs well with this dish. A side of edamame beans, sauteed broccolini, mushroom salad, miso soup, steamed vegetables, and soba noodles, all pair well with teriyaki salmon.

How long will Teriyaki Salmon be stored in the fridge?

1-2 days in the fridge is okay. Most people may not like eating fish stored for longer than that, due to the fishy aroma which can deepen.

Can Air Fryer Teriyaki Salmon be frozen?

While salmon is best enjoyed fresh, there is no reason why it cannot be frozen. Cling wrap individually piece tightly, and place in the freezer in a freezer-safe container. Thaw in the fridge for a few hours and reheat till a safe internal temperature of 167 F/75 C is reached. This is the recommended safe temperature for reheated food. Consume within 3 months.

How to make teriyaki salmon on the stove.

Salmon Teriyaki Recipe on Stove: Add a teaspoon of oil to a pan and coat well. Cook marinated salmon fillets on one side for 2 minutes, flip and cook for another 2-3 minutes over medium heat. Pour the remaining teriyaki marinade-cornstarch slurry over the almost-cooked fish and continue cooking till the liquid thickens and the fish has finished cooking.

Oven: Pre-heat oven to 400F/200C. Please marinated salmon in a baking paper-lined tray, and baked for about 8 minutes. Prepare the glaze in a pan, and pour over the baked salmon.