Air Fryer Teriyaki Salmon
Air Fryer Teriyaki Salmon combines salmon fillets with soy sauce, mirin, honey, and ginger; air fry at 400°F for 10 minutes until caramelized with a sticky teriyaki glaze.
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Method
- 1
Simmer soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small pan. Add cornstarch slurry and stir until thickened. Set aside.
- 2
Pat salmon dry. Brush with half the teriyaki sauce.
- 3
Air fry skin-side down at 400°F for 8-10 minutes until salmon is caramelized and flakes easily.
- 4
Brush with remaining teriyaki sauce.
- 5
Garnish with sesame seeds and green onions. Serve with steamed rice.
Pro tip. Skin-side down means the skin gets crispy while protecting the flesh from drying out. The teriyaki sauce should be thick enough to coat the back of a spoon. Homemade is infinitely better than bottled — the difference is night and day.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Low and slow. High heat turns leftover salmon chalky. Full reheat guide for salmon.
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