Air Fryer Teriyaki Salmon
You’ll love this Air Fryer Teriyaki Salmon recipe that cooks in under 8 minutes! The salmon comes out perfectly juicy and tender with a sweet caramelized keto teriyaki sauce crust on top.
Whether you use store-bought teriyaki sauce or my Paleo teriyaki sauce, you can follow my simple recipe, along with my best tips and tricks to make the best marinated salmon in air fryer.
Air fry teriyaki salmon is the perfect dish for a healthy weeknight dinner. Simply marinate the salmon fillets in teriyaki marinade for 15 minutes. The fish comes out flaky and juicy every single time. Here are what you need to make teriyaki glazed salmon in air fryer:
For the salmon:
- Salmon fillets: About 5.5 oz per fillet at 1.5-inch thick (skin on or skin-off). Use center-cut or thick-cut salmon fillets.
- Garnish: Toasted white sesame seeds and scallions or green onions
For teriyaki marinade sauce:
- Coconut aminos, apple cider vinegar, garlic, ginger, monk fruit sweetener (or brown sugar)
Tools and equipment:
- Air fryer: I have made this dish in gourmia, cosori, or instant pot vortex 6-quart air fryer and they all turned out great!
- Parchment paper or air fryer liner to line the air fryer basket for easy clean-up.
- Pastry brush and cooking tongs.
Substitutions and variations
- Salmon: I recommend using a thick-cut salmon fillet, either skin-on or skin-off. For wild-caught salmon fillets (thinner), reduce the cooking time and temperature.
- Sweetener: If you are not on low-carb, you can also use brown sugar or honey to sweeten the teriyaki sauce.
- Soy sauce: use low sodium soy sauce or tamari to replace coconut aminos if you aren’t allergic to soy.
- Starch selections: To thicken the teriyaki marinade, use tapioca or potato starch, or xanthan gum for keto.
- Vinegar: You can also make the teriyaki glaze with rice vinegar for a milder and sweeter taste.
- Different oil: You can air fry marinated salmon with a thin layer of avocado oil or olive oil on top. This will make the fish extra golden crisp.
- Little spicy: Sprinkle the salmon with a little cayenne pepper or Korena gochugaru chili flakes.
- For the homemade teriyaki sauce: You can also use the sauce for grilled chicken yakitori, tsukune meatballs, or air fryer teriyaki chicken.
How to cook teriyaki salmon in air fryer?
To make the best teriyaki air fryer salmon, I recommend marinating the salmon for 15-20 minutes before air frying and using thick-cut (center-cut) salmon fillets:
- Add the salmon fillets into a dish or container that’s just big enough to fit the fillets. Marinate the salmon with teriyaki sauce, skin side up, for 15-20 minutes. You can also do this overnight in the fridge.
- Line the air fryer basket with a thin layer of parchment paper or an air fryer liner.
- Place the fish, skin side down, in the basket and with some gap between the fillets.
- Air fryer at 400°F (204 °C) for about 7-9 minutes.
- In the meantime, thicken the teriyaki sauce separately on a stovetop over medium heat in a small saucepan.
- Transfer the fish to a serving plate and brush more sauce over the fillets.
- For stovetop method: pan sear the salmon flesh side down in a hot pan for 4 to 6 minutes then flip the fillets and cover the pan and turn off the heat. Let the fish sit in the hot pan for about 5 minutes for a 1-inch-thick fillet or 8 minutes for 1.25-1.5 inches thick fillet. Brush with more sauce before serving.
- For ovens: Similar to my Whole30 baked salmon, roast the salmon at 400°F (204 °C) for 10-14 minutes. Check after 10 minutes.
How to marinate salmon for air fryer cooking
When you marinate the salmon with my homemade teriyaki sauce, do not thicken the sauce and place the fillet flesh side down so that the meaty side can soak up all the delicious flavor.
You can do a quick marinate for 15-20 minutes or marinate the fish overnight in an airtight container in the fridge. Discard the marinade after use.
Thicken the teriyaki sauce over a stovetop then brush the teriyaki glaze over the salmon as you air fry for a sweet shiny finishing touch!
Tip: Keep in mind that salmon fillets come in all shapes and sizes. The thicker the cut, the longer it will take to marinate and air fry.
How to make-ahead, store, and reheat
Air fryer teriyaki salmon is the perfect dish for make-ahead meals because you can marinate the salmon filets ahead to make the most flavorful meal.
- Make-ahead: marinated salmon with teriyaki sauce in an airtight container in the refrigerator for 15-20 minutes prep time or best overnight and up to 2-3 days in advance. Make the teriyaki sauce ahead and store it separately in an airtight storage bowl.
- Storage: Once the fish is cooked, store it in the fridge and best use it in 3 days.
- Reheat: Cooked salmon fillets taste great cold. You can add it to a smoked salmon salad or crispy rice sushi. You can also warm it up in a microwave at medium power for 1 minute.
What does teriyaki salmon go with?
Air fryer salmon teriyaki is a wonderful healthy protein meal to pair with any vegetables. Here are some ideas to help you meal plan:
- Pair with side dishes: Pair the healthy salmon with Chinese smashed cucumber salad, Chinese broccoli stir fry with garlic sauce, or cook frozen broccoli in air fryer.
- Pair with rice: Make it a hearty meal with shirataki fried rice, air fryer rice, or air fryer fried rice that is coming up next!
- You can also download my air fryer cooking times for more ideas to make air fryer recipes.
- Selection of Fillets: Choose thicker-cut (center-cut) salmon fillets that have similar sizes and thickness for even cooking time and temperature. I recommend using 1.25-1.5 inch thick filets.
- Marination: Marinate the salmon fillets flesh side down for 15-20 minutes or up to 24 hours in advance. Any longer marination the salmon might turn mushy,
- Prepare Your Air Fryer: Line the air fryer basket with parchment paper or an air fryer liner to prevent the fish from sticking.
- Placement in the Air Fryer: Position salmon skin-side down when air frying and avoid overcrowding the basket for even cooking.
- Cooking: Air fryer at 400°F (204 °C) for about 7-9 minutes for 1.5-inch thick salmon filets. 7 minutes for medium-rare and 8 minutes for medium.
- Serving: Remove the salmon with care and plate skin-side down. Brush with more teriyaki sauce before serving.
Yes! You can use frozen salmon fillets to make teriyaki salmon in an air fryer. However, the fillets need to be thoroughly thawed first so that you can marinate the salmon in teriyaki sauce. Thawed salmon ensures even cooking and better marination absorption, leading to a tastier dish.
When air frying salmon, place the fillets skin-side down. This allows the skin to become crispy while protecting the flesh from direct heat, ensuring a juicy and tender result.
Both baking and air frying have their merits. Baking salmon provides a moist and flaky texture, ideal for more delicate preparations and large quantity cooking. Air frying, on the other hand, offers a quicker cooking method with a crispier exterior, especially on the skin, and is great for a single or a family of 2 to 4 servings.
Cook salmon in an air fryer at 400°F (204°C) for 7-9 minutes. It’s advisable to check for doneness after 7 minutes to ensure optimal texture and flavor.
Air fryer teriyaki salmon recipe
For the teriyaki sauce:
- Follow this keto teriyaki sauce recipe instructions to prepare the sauce but do not add the xanthan gum thickener. Let the sauce cool to room temperature.
Teriyaki salmon marinade:
- In a small baking tray or casserole dish that’s just big enough to fill in all the salmon pieces, pour over ⅓ cup of the teriyaki sauce and marinate the fish skin side up for 15-20 minutes.
Air fried the salmon:
- Line the air fryer basket with a thin layer of parchment paper or an air fryer liner. Slightly drip off the marinade and place the fish, side skin down, in the basket and with some gap between the fillets. Discard the marinade.
- Air fry at 400F for 7 to 9 minutes. The exact time will depend on the thickness of the fish and your appliance. Mine was done at 7 minutes for medium-rare and 8 minute for medium.
- To thicken the teriyaki sauce, take ¼ cup of the sauce and add it to a small sauce pot. Bring it to a low simmer. Gradually and slowly sprinkle in 1/8 tsp xanthan gum while whisking at the same time to prevent clumps.
- The fish will be nearly opaque when cut into, at 120F (49C) at the thickest part. You can peek into the thickest part with a sharp knife or fork. It should flake easily, but still has a little translucency in the center.
- Transfer the fishes to a plater. Glaze the salmon with teriyaki sauce. Sprinkle with toasted sesame seeds, if using, and scallions. Remove the skin before serving. I recommend serving them warm.
- Marinate the fish as written in the recipe.
- In a nonstick 12-inch skillet over medium-high, heat the oil until shimmering.
- Place the salmon flesh side down in the pan, then immediately reduce to medium. Cook, undisturbed, until golden brown, 4 to 6 minutes.
- Using a wide metal spatula, carefully flip the fillets, then cover the pan and remove from the heat. Let stand until the thickest part of the fillets reach 120°F or are nearly opaque when cut into, about another 5 minutes for 1-inch-thick fillets or about 8 minutes if 1.25-1.5 inches thick.
- Select fillets that have the same thickness.
- Set the cook time a little less time than you think until you become more used to the timing of your appliance. The fish gets cooked quickly in the fryer. 1 minute makes a difference. You can also open it while it’s cooking and pop it back in to make sure it’s not overdone.
- I have a Cosori 6 quart air fryer.
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