Tender, flaky salmon is coated in a sticky, savory-sweet homemade teriyaki glaze. This easy air fryer teriyaki salmon recipe is ready in just 30 minutes. The salmon stays juicy inside while the glaze caramelizes around the edges.
Jump to:
Teriyaki salmon is a Japanese dish made with salmon coated in a sweet and savory soy-based teriyaki sauce. It's often served with steamed short-grain rice and a refreshing salad or in a bento box at Japanese restaurants.
Salmon is a regular staple in my kitchen, but restaurant versions can get expensive, so I wanted to recreate that classic teriyaki flavor at home. After making this many times, I adapted the homemade sauce from my teriyaki chicken recipe so it thickens into a glossy glaze that clings to the salmon.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Salmon Filets: Use 1-inch-thick skin-on filets for this cooking time, as the skin helps protect the salmon from drying out. I prefer fresh Atlantic salmon for a fattier, juicier result. If using frozen salmon, thaw it completely before cooking.
- Green Onion
- Toasted Sesame Seeds: Black sesame seeds also work.
Homemade Teriyaki Sauce
- Sake: Use Japanese cooking sake. Dry sherry also works.
- Mirin: For a non-alcoholic version, use alcohol-free mirin.
- Regular Soy Sauce: I prefer regular soy sauce, but light or low-sodium soy sauce also works. Avoid dark soy sauce as it's too strong and will make the sauce very dark.
- White Granulated Sugar: Cane sugar also works.
- Cornstarch: Potato starch or tapioca starch also works.
- Fresh Garlic Cloves: Jarred minced garlic also works but will taste milder.
- Fresh Ginger
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Instructions
Below are step-by-step instructions on how to make air fryer teriyaki salmon:
- Make the teriyaki sauce: Combine all the teriyaki sauce ingredients in a small saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Reduce the heat slightly and simmer, stirring frequently, until glossy and thick enough to coat the back of a spoon.
- Cool the glaze: Pour the teriyaki glaze into a wide, shallow container and leave it uncovered. Freeze for 5 minutes or until completely cooled. Do not add hot glaze to raw salmon.
- Marinate the salmon: Pat the salmon filets completely dry with paper towels, then cut each filet widthwise into 2 equal pieces. Add the salmon to the cooled teriyaki glaze and coat evenly. Marinate at room temperature for 15 minutes.
- Arrange the salmon: Place the salmon filets skin-side down in a single layer in the air fryer basket, leaving space between each piece. Generously brush the tops with the remaining teriyaki glaze.
- Air fry the salmon: Air fry at 400°F for 6-8 minutes, checking at the 6-minute mark to prevent overcooking. Insert a digital meat thermometer into the thickest part of each filet and remove the salmon once it reaches 145°F.
- Garnish and serve: Transfer the salmon to a serving plate and garnish with green onions and toasted sesame seeds. Boil any remaining marinade in a clean saucepan for at least 1 minute before drizzling it over the salmon.
Storage & Reheating
- Refrigerator: Let the salmon cool completely, then store it in an airtight container for up to 4 days.
- Freezer: Let the salmon cool completely, then freeze it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Air fry at 350°F for about 3 minutes until warmed through. Alternatively, microwave for 1 minute or until hot.
Variations
- Gluten-free: Use tamari or gluten-free soy sauce instead of regular soy sauce and make sure the sake and mirin are gluten-free.
- Spicy: Add 1 teaspoon of red chili flakes to the teriyaki sauce before simmering.
Pairing Suggestions
Serve this simple teriyaki salmon with:
- Steamed Short-Grain Rice: The rice soaks up the extra savory-sweet teriyaki sauce.
- Broccoli with Garlic Sauce: The crisp broccoli and savory garlic sauce balance the rich salmon.
- Miso Soup: The light, savory broth rounds out the meal without adding heaviness.
FAQ
Yes. Prepare the teriyaki sauce as instructed, let it cool completely, then store it in an airtight container in the refrigerator for up to 1-2 weeks. When ready to use, coat the salmon with the sauce and proceed with the recipe.
Yes. The salmon skin is edible, and keeping it on helps protect the salmon from drying out as it cooks. You can eat the skin or simply remove it after cooking if you prefer.
More Like This
Check out my other air fryer recipes:
📖 Recipe
Easy Air Fryer Teriyaki Salmon (30 minutes)
Ingredients
- 11 oz salmon filet 1-inch thick, skin-on
- ½ green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
Teriyaki Sauce
- ¼ cup sake
- ¼ cup mirin
- 3 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon white granulated sugar
- 1 tablespoon cornstarch
- 2 garlic cloves minced
- ½ teaspoon ginger grated
Instructions
- Combine all the teriyaki sauce ingredients in a small saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil. Reduce the heat slightly and simmer, stirring frequently, until glossy and thick enough to coat the back of a spoon.
- Pour the teriyaki glaze into a wide, shallow container and leave it uncovered. Freeze for 5 minutes or until completely cooled. Do not add hot glaze to raw salmon.
- Pat the salmon filets completely dry with paper towels, then cut each filet widthwise into 2 equal pieces. Add the salmon to the cooled teriyaki glaze and coat evenly. Marinate at room temperature for 15 minutes.
- Place the salmon filets skin-side down in a single layer in the air fryer basket, leaving space between each piece. Generously brush the tops with the remaining teriyaki glaze.
- Air fry at 400°F for 6-8 minutes, checking at the 6-minute mark to prevent overcooking. Insert a digital meat thermometer into the thickest part of each filet and remove the salmon once it reaches 145°F.
- Transfer the salmon to a serving plate and garnish with green onions and toasted sesame seeds. Boil any remaining marinade in a clean saucepan for at least 1 minute before drizzling it over the salmon.
Jd
Your teriyaki salmon looks so good, I'll try to make it the way you do it
Jade
Hi Christie, this looks great! Can the sake be substituted with something else? Thank you!
christieathome
Hi Jade, the closest substitute is Chinese rice wine or dry sherry. For a non-alcoholic option, sub with a broth of your choice.
Francisco Calderon
Your the BEST!
christieathome
Thanks so much Francisco! I hope you enjoyed my recipe. I also appreciate your support on my blog and on Instagram! Have a great day!