Why use skin-on salmon in the air fryer?

The shin helps keep the salmon together while it cooks and makes it easier to lift from the basket without sticking. It also locks in moisture so the fillets stay tender instead of drying out.

How do I know when the salmon is done?

Use a quick-read thermometer in the thickest part of the salmon. It should read 145°F , as recommended by the U.S. Department of Agriculture . The fish should flake easily with a fork but still look moist in the center.

Can I marinate the salmon ahead of time?

You can marinate it for 30 to 60 minutes , but don’t go longer. The vinegar and soy sauce can make the salmon mushy if it sits too long. One hour is plenty to add flavor without changing the texture.

Can I cook frozen salmon in the air fryer?

Yes, but I find that the texture is best when the salmon is thawed first. If cooking from frozen, rinse off any ice crystals and pat the fillets dry. Add 2–3 extra minutes to the cook time and check that the internal temperature reaches 145°F before serving.

Air Fryer Teriyaki Salmon ⋆ Deb's Daily Dish

Name: Air Fryer Teriyaki Salmon
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Asian/American
Ingredients: 2 teaspoons vegetable oil; 1/2 cup low sodium soy sauce; 2 tablespoon rice vinegar; 1/4 cup granulated sugar; 1 teaspoon garlic powder; 2 tablespoons sweet chili sauce; 1/4 teaspoon red pepper flakes; 1/2 teaspoon ground ginger or paste; 2 teaspoons cornstarch-for thickening marinade/sauce; 3 tablespoons water-for thickening marinade/sauce

Description

This easy Air Fryer Teriyaki Salmon cooks up tender, flaky, and full of flavor. The simple marinade doubles as a glaze for a delicious, no-fuss dinner

Ingredients

Units Scale

Salmon- 1 1/2 pounds salmon fillets, with skin (about 4 pieces)

Teriyaki Marinade / Sauce

2 teaspoons vegetable oil
1/2 cup low sodium soy sauce
2 tablespoon rice vinegar
1/4 cup granulated sugar
1 teaspoon garlic powder
2 tablespoons sweet chili sauce
1/4 teaspoon red pepper flakes
1/2 teaspoon ground ginger or paste
2 teaspoons cornstarch-for thickening marinade/sauce
3 tablespoons water-for thickening marinade/sauce

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Instructions

Instructions

Whisk soy sauce, rice vinegar, sugar, garlic powder, sweet chili sauce, red pepper flakes, ginger, and oil in a small bowl.
Divide in half — one half for marinating, the other for glaze.
Preheat air fryer to 400°F for 3–5 minutes. Spray basket lightly with oil.
Place salmon skin side down in a single layer, leaving space between each fillet.

5. Air fry 6 to 8 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F.

6. Meanwhile, pour reserved marinade into a small saucepan. Whisk in cornstarch and water. Simmer 1–2 minutes until thickened. Brush over salmon before serving.

Notes

*I prefer skin-on fillets since they hold together better and release easily from the basket.

*Avoid over-marinating; 30–60 minutes is enough for flavor without softening the texture of the fish.

*If your air fryer tends to stick, use perforated parchment paper or an air-fryer liner.

*Store covered leftovers in the refrigerator for 2-3 days.

*Reheat leftovers in the air fryer at 350°F for 3–4 minutes or enjoy cold over a salad.

Nutrition

Serving Size: 1
Calories: 335
Sugar: 15g
Sodium: 1179mg
Fat: 10g
Carbohydrates: 20g
Protein: 41g
Cholesterol: 87mg