Glazed Teriyaki Salmon in the Air Fryer
Glazed Teriyaki Salmon in the Air Fryer is simple, convenient, and packed with restaurant-worthy flavor! This quick and easy recipe features a homemade teriyaki glaze with the perfect blend of sweet and savory, plus a hint of spicy heat. Enjoy tender, flaky salmon fillets cooked to perfection in just minutes!
Servings 4
Calories 323kcal
Equipment
- saucepan
- whisk
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or skinless
- ½ cup tamari or soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- ½ tsp ground ginger
- 1 tablespoon cornstarch + 2 tablespoons water slurry
- 1 –2 teaspoons chili garlic sauce optional, for subtle spice
- Sesame seeds and green onions for garnish
Instructions
- In a small saucepan, whisk together tamari, brown sugar, rice vinegar, garlic, and ginger, and bring to a simmer over medium heat
- Stir in cornstarch slurry and cook until sauce thickens into a glossy glaze, about 2-3 minutes
- If using, stir in chili garlic sauce for a touch of heat, then taste and adjust sweetness or spice as desired
- Pat salmon fillets very dry and lightly spray with avocado oil or olive oil
- Preheat the air fryer to 390 ℉
- Place salmon fillets in basket in a single layer (skin-side down if using skin-on fillets)
- Brush each fillet with a layer of teriyaki glaze
- Air-fry for 8-10 minutes, depending on thickness, until salmon is flaky and cooked through (145 ℉ internal temperature)
- Brush with extra glaze before serving and garnish with sesame seeds and green onions
Notes
- Store leftover salmon fillets in an airtight container in the fridge for up to 3 days, and store extra glaze separately.
- Freezing is not recommended due to texture changes.
- Reheat in the air fryer at 350 ℉ for 3-4 minutes, or microwave loosely covered with a damp paper towel to prevent drying out.
- Pat the salmon very dry before glazing to help the glaze caramelize.
- Use skinless or skin-on fillets, and place salmon skin-side down in the air fryer basket.
- Cook to an internal temperature of 145 ℉, using a thermometer for accuracy.
- Avoid overcrowding the basket, and cook in batches if necessary.
- Brush on extra glaze after cooking for a glossy presentation.
Nutrition
Calories: 323kcal | Carbohydrates: 18g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1712mg | Potassium: 922mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 2mg