Ingredients
4 salmon fillets (5-6 oz each), skin on or off
1/3 cup teriyaki sauce (store-bought or homemade)
1 tablespoon honey or brown sugar (optional, for extra glaze)
1 teaspoon sesame oil
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated (optional)
Cooking spray or olive oil spray
For garnish (optional):
Sesame seeds
Sliced green onions
Lime wedges
Instructions
Preheat air fryer to 400°F (200°C) for 3 minutes.
Make the glaze: In a small bowl, whisk teriyaki sauce, honey, sesame oil, garlic, and ginger.
Prepare salmon: Pat salmon dry and lightly spray with cooking oil. Brush generously with the teriyaki glaze.
Air fry: Place salmon in the basket (skin-side down if using skin). Cook for 8–10 minutes, until flaky and internal temperature reaches 145°F (63°C).
Glaze again: Brush with extra sauce during the last 2 minutes for a sticky finish.
Serve: Garnish with sesame seeds and green onions. Finish with a squeeze of lime if desired.
Notes
Cooking Tips
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Avoid overcrowding: Cook in batches if needed so the salmon crisps and cooks evenly.
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Skin-on advantage: Leaving the skin on helps keep the fillet moist and prevents sticking.
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Check early: Thinner fillets may finish closer to 7–8 minutes.
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Extra sauce: Warm reserved teriyaki sauce and drizzle just before serving.
Variations
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Spicy Teriyaki: Add 1–2 teaspoons sriracha or chili garlic sauce to the glaze.
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Pineapple Teriyaki: Brush with teriyaki mixed with pineapple juice; serve with grilled pineapple chunks.
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Low-Sodium: Use reduced-sodium teriyaki sauce and skip added sugar.
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Asian Citrus: Add orange zest and a splash of orange juice to the glaze.
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Teriyaki Salmon Bowls: Serve over jasmine rice with edamame, cucumber, and avocado.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 34g