Air fryer teriyaki salmon recipe
Air fryer teriyaki salmon recipe ready in 8 mins! Marinated salmon in air fryer with teriyaki glaze, the salmon fillets are tender, moist, and sweet delicious!
Servings: 3 people
Ingredients
Gluten-free teriyaki sauce: (makes 1 cup)
- ½ cup gluten-free mirin
- ½ cup gluten-free sake
- ½ cup gluten-free soy sauce
- ¼ cup brown sugar
For the salmon:
- 3 piece salmon fillets 5.5 oz each, 1.5 inches thick at the thickest point
- Garnish Toasted white sesame seeds optional
- 1 bulb scallion chopped
Instructions
Make teriyaki sauce:
- Combine the mirin, sake, soy sauce, and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until slightly thickened.
- Let the sauce cool to room temperature—it will thicken further as it cools, becoming glossy and slightly viscous. Set aside.
Marinate the salmon:
- In a small baking tray or casserole dish that snugly fits the salmon, pour ⅓ cup (80 ml) of the teriyaki sauce over the fillets. Place the salmon skin side up and marinate for 20-30 minutes but no more than 1 hour to avoid altering the texture of the salmon.
Air fry the salmon:
- Line your air fryer basket with a thin layer of parchment paper or an air fryer liner.
- Slightly drip off the excess marinade from the fillets and place them skin side down in the basket, leaving a little space between each piece. Discard the marinade.
- Air fry at 400°F (204°C) for 7–9 minutes, depending on the thickness of the fillets and your appliance.
- For medium-rare: ~7 minutes. For medium: ~8 minutes
- The salmon is ready when the thickest part is nearly opaque and flakes easily, with a slight translucency in the center. Use a sharp knife or fork to check, or measure the internal temperature—it should reach 120°F (49°C).
Serve:
- Transfer the salmon to a platter and brush with more teriyaki sauce. Sprinkle it with toasted sesame seeds (if using) and scallions. Remove the skin before serving, if desired. Serve immediately.
Notes
- For Keto or Paleo/Whole30:
- Use my Keto Teriyaki Sauce or Paleo Teriyaki Sauce.
- Both versions use added thickener. Do not add the thickener when marinating the fish. If you want a thicker sauce, use the remaining sauce (not used for marinating) as a glaze for serving.
- Salmon selection: Choose fillets with similar thickness for even cooking.
- Marinate time: Marinate the salmon, skin-side up, for 20-30 minutes or up to 1 hour in the refrigerator.
- Stovetop method:
- Marinate the salmon as written.
- Heat a 12-inch (30 cm) nonstick skillet over medium-high heat. Add a bit of oil until it shimmers.
- Place the salmon flesh side down in the pan, then immediately reduce the heat to medium. Cook, undisturbed, until golden brown, about 4–6 minutes.
- Carefully flip the fillets with a wide spatula. Cover the pan and remove it from the heat. Let it stand until the thickest part of the fillets is 120°F (49°C) or nearly opaque, about:
- 5 minutes for 1-inch (2.5 cm) thick fillets.
- 8 minutes for 1.25–1.5 inch (3–4 cm) thick fillets.
Nutrition
Serving: 1fillet | Calories: 344kcal | Carbohydrates: 19g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 993mg | Potassium: 926mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg