Air Fryer Teriyaki Salmon

Air Fryer Teriyaki Salmon is tender and flaky with just the right balance of savory and sweet flavor. The homemade teriyaki sauce caramelizes beautifully in the air fryer, giving each piece a bit of a crispy edge with a delicious glaze. It's quick enough for weeknights but special enough to serve to guests.

My husband was skeptical about air frying fish since we usually bake or pan-fry seafood. But I convinced him to give it a try, and I had a feeling it would turn out just the way he likes. It was similar to my Baked Salmon recipe; moist, a little crispy, and full of flavor thanks to the rich salmon fillets and that delicious teriyaki marinade.

If you love easy seafood dinners, you'll want to try some of my other air fryer recipes too. My Air Fryer Mahi Mahi, Air Fryer Tuna Steaks, and Air Fryer Garlic Shrimp with Smoky Baja Sauce are all flavorful favorites that show just how versatile the air fryer can be for cooking fish.

Ingredients

Ingredient Notes & Substitutions

• Salmon: I prefer skin-on fillets because they hold together better in the air fryer and help prevent sticking. You can also use skinless salmon if you line the basket with parchment or an air-fryer liner.
• Soy Sauce: Use low-sodium soy sauce to keep the flavor balanced and not too salty. Tamari or coconut aminos can be substituted if you need a gluten-free option.
• Rice Vinegar: Adds a slight tang and helps balance the sweetness of the glaze. If you don't have it, apple cider vinegar or white vinegar works in a pinch.
• Sweet Chili Sauce: I used G Hughes sugar-free sweet chili sauce, but any brand will work. You can also substitute honey mixed with a little hot sauce for a quick alternative.
• Sugar: Regular granulated sugar is used in this recipe but you can swap in brown sugar or your favorite sugar substitute if you prefer.

How to Make Air Fryer Teriyaki Salmon

Step 1: Stir the marinade ingredients together, save half for glaze. Place salmon in bowl.

Step 2: Cover marinating salmon and place in refrigerator for 30-60 minutes.

Step 3: Discard marinade, pat salmon dry. Air fry at 400°F in preheated fryer for 6-8 minutes or until fish registers 145°F.

Step 4: While salmon cooks, mix cornstarch and water, stirring well. Add to remaining marinade and bring to low simmer for 3-4 minutes as it thickens. Brush over salmon before serving.

Recipe Testing Tips

Here are a few tips that will help to make the best salmon!

• Preheat at least 5 minutes. Starting with a hot basket helps "sear" the bottom of the salmon so it doesn't stick. Normally, I'd suggest no liner But because of the marinade, I used a liner to help prevent sticking.
• Dry the salmon. Pat dry after removing it from the marinade to prevent a watery glaze and help the surface brown.
• Skip glazing during cooking. Brushing it on too soon can cause the sugars to over-brown or burn before the salmon is cooked through.
• Use a fish spatula or thin silicone turner. It slides easily under the fillet and helps lift it out without the skin sticking or tearing.
• Let the salmon rest for 1-2 minutes. Carryover heat finishes the interior and helps the glaze set without overcooking.
• Save a little glaze for serving. A light drizzle before serving adds an extra layer of flavor. Or if you have enough leftover, you can even use the glaze as dipping sauce. I would sprinkle in some chopped scallions or chives for added flavor!

Serving Suggestions

I served this dish with some broccoli slaw that I sautéed in a pan with 2 tablespoons of the marinade (before I used it on the salmon). Here are some other ideas for side dishes.

• Serve the teriyaki salmon over white, jasmine, or basmati rice, or alongside quinoa or noodles. The glaze would be delicious over these as well. Sauté minced garlic and ginger in a bit of oil, then stir into rice or noodles.
• Toss noodles with a little butter, garlic, and scallions for a quick side.
• Mix cooked quinoa with chopped herbs and a squeeze of lemon for a bit of a tang.
• Sprinkle with toasted sesame seeds or crushed red pepper flakes for mild heat.
• Add finely chopped scallions, edamame, shredded carrots, snow peas, or baby spinach for color and crunch.

For even more inspiration, try some of my Asian-style stir-fry recipes such as:

• Pork Tenderloin Stir Fry
• Sweet Chili Chicken
• Seafood Stir Fry

Storage & Reheating

Store leftover salmon in an airtight container in the refrigerator for 2-3 days or freeze up to 1 month (texture may soften slightly when thawed).

Reheat in the air fryer at 350°F for 3-4 minutes or in a 325°F oven for 8-10 minutes, just until hot.

I don't usually have leftover Salmon since my husband has second helpings but here are some ideas if you do:

• Teriyaki Salmon Wraps or Lettuce Cups: Use cold salmon with shredded cabbage, carrots, and a touch of sriracha mayo in a tortilla wrap or lettuce leaves.
• Teriyaki Salmon Rice Bowls: Flake the salmon and serve over warm rice with edamame, carrots, or cucumbers. Drizzle with leftover glaze or sesame dressing.
• Salmon Fried Rice: Add flaked salmon to cooked rice with peas, carrots, and scrambled egg. Stir in soy sauce or a little sweet chili sauce.

Frequently Asked Questions