Air Fryer Teriyaki Salmon cooks up perfectly flaky and delicious! The salmon skin gets nicely crispy and the salmon is flaky perfection. The teriyaki glaze adds a sweet, umami flavor to the salmon.
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Making salmon in the air fryer is so quick and easy! The skin gets crispy and the salmon gets perfectly cooked. I have been loving air fryer salmon because I can just season it, pop it in my air fryer, and then not worry about it until it's done.
I like seasoning the salmon in a lot of different ways, but this air fryer teriyaki salmon has become one of my favorites. It pairs so nicely with so many side dishes like these blistered shishito peppers, some steamed broccoli, or just some rice!
I absolutely love my air fryer. This is the one I have. It's so easy to use, the perfect size for my family of four, and I love it. If you're looking for a smaller, lighter one that is SUPER easy to use, I bought this one for my mom, and it's fantastic too!
Why cook salmon in the air fryer?
Salmon cooks so quickly and easily in the air fryer! And the skin gets crispy, too! I love that I can quickly pop my air fryer open, see if the salmon is cooked enough, and then just close it up again if it needs another minute or two.
And it's hands off! No need to flip. Just cook, check, and then eat!
How long to cook air fryer salmon:
Cooking salmon in the air fryer can vary depending on which air fryer you have an how thick your salmon is. The rule of thumb is to cook to 145 degrees F in the thickest part of the salmon filets.
Not sure how long to cook it? Get a meat thermometer! It helps you always check and see if your meat is cooked to the proper temperature without having to actually cut open the meat you're cooking.
Skin on or off?
I love my salmon with the skin on! You can remove the skin if you prefer. The air fryer does help crisp the salmon skin.
Can you use frozen salmon?
Yes! I often get frozen salmon to cook. However, I always thaw my salmon before cooking. That way I know it will cook perfectly.
Tips for cooking:
- Pat salmon completely dry before adding oil. You don't want excess water on the salmon, or it won't crisp up as well.
- Try not to overcook! Check the salmon starting around 8 minutes, and if you have a meat thermometer, remove when the thickest part of the salmon is 145 degrees F.
- Remove from the air fryer once it's done.
- If you're trying for a crispy skin, make sure to serve skin side up (or serve and eat immediately). Serving the salmon skin side down can affect the crispness of the skin and in a sense steam it again to make it soft.
How to make:
The first step is to make your teriyaki glaze. Combine the soy sauce, brown sugar, ginger, sesame oil, garlic, water, and cornstarch in a pot a simmer for a couple of minutes, stirring frequently. Then let cool.
Next, take your salmon and dry completely with paper towels or a dish towel.
Then, drizzle a bit of olive oil all over your salmon and rub in.
Next, turn the salmon skin side down and spread the teriyaki glaze over the flesh of the salmon. Place in the air fryer and start cooking!
Air Fryer Teriyaki Salmon
- Air Fryer
- ½ cup soy sauce
- 2 Tbsp brown sugar
- ½ tsp fresh ginger minced
- ½ tsp sesame oil
- ½ tsp garlic minced
- ¼ cup water
- 1 Tbsp cornstarch
- 2 filets salmon
- 2 tsp olive oil
- Mince the ginger and garlic and set aside
- In a small saucepan, combine the soy sauce, brown sugar, ginger, sesame oil, and garlic.
- Take the cornstarch and water and whisk together.
- Start heating the mixture on a medium heat, adding the cornstarch mixture, and stir to combine.
- Heat on medium, stirring constantly for 1 minute, then reduce heat to low and cook for 2 minutes, stirring frequently. Turn off heat at let teriyaki glaze sit for 5 minutes.
- Take your salmon filets and dry with paper towels or a dish cloth. Drizzle each filet with 1 tsp of olive oil and rub into the surface and skin of the salmon.
- Next, place the salmon skin down on a plate or parchment paper. Apply the teriyaki glaze to the top and sides of the salmon.
- Place the salmon in the air fryer, skin down, leaving room between the filets so air can circulate.
- Cook at 390 degrees F for 9-12 minutes, checking frequently for doneness.