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Air Fryer Teriyaki Salmon

Salmon fillets air fried and brushed in stages with a quick homemade teriyaki glaze for a glossy, lacquered coat and a crisp surface.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon about 6 oz each, skin-on
  • 1/4 cup soy sauce
  • 2 tbsp mirin or honey
  • 1 tbsp brown sugar or sweetener
  • 1 tsp rice vinegar
  • 1/2 tsp fresh ginger grated
  • 1 garlic clove minced
  • 1 tsp cornstarch mixed with 1 tbsp water, optional to thicken
  • kosher salt and black pepper
  • sesame seeds and sliced green onions to garnish

Equipment

  • Air fryer
  • Small bowl
  • Whisk
  • Meat thermometer
  • Paper towels

Method
 

  1. Simmer the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic 2 to 3 minutes. Stir in the cornstarch slurry to thicken if you like.
  2. Pat the fillets dry and season with salt and pepper.
  3. Preheat the air fryer to 400°F (205°C).
  4. Cook skin-side down 8 to 10 minutes, brushing on glaze at the halfway mark.
  5. Brush again in the last minute, then garnish with sesame and green onions.

Notes

Marinate overnight for deeper flavour; the make-ahead window is up to a day.
Two-stage glazing keeps the sugar from burning over a full cook.