This easy Air Fryer Teriyaki Salmon is everything you want in a weeknight dinner. Think tender, flaky salmon brushed with a glossy sweet and savory teriyaki glaze, cooked to perfection.

If you want something fast yet flavorful, this is it. Simply marinate the salmon for 20 minutes, air fry for 9, and dinner is done.

I love how the air fryer turns the salmon juicy and perfectly cooked every single time.

The homemade teriyaki sauce tastes so good you’ll surprise yourself. It’s glossy, sweet, savory, and restaurant-quality.

I spread a little mayo and sprinkle furikake on top for a creamy, crunchy finish, but that’s completely optional.

The sauce, though? Not optional. Make extra. You’ll want it on everything.

Why You’ll Love Air Fryer Salmon Teriyaki

• Delivers perfectly cooked salmon every single time
• Makes a healthy, protein-packed, and delicious meal
• Cooks in just 9 minutes
• Makes busy weeknights so much easier

Ingredients and Substitutions 

• Salmon Fillets (Skin-On or Skinless). Pick fillets that are similar in size and thickness so they cook at the same rate.
• Low-Sodium Soy Sauce. Use low-sodium soy sauce to control the salt level and prevent the glaze from becoming too salty after reducing. If using regular soy sauce, reduce the amount slightly.
• Mirin. Use mirin to add natural sweetness and depth to the sauce. If unavailable, combine rice vinegar with a little sugar to create a similar sweet-tangy flavor.
• Roasted Sesame Oil. Use toasted sesame oil for a rich, nutty aroma. Regular sesame oil works too
• Honey. To sweeten the sauce. You can substitute with brown sugar or maple syrup if you prefer.
• Garlic. Use fresh minced garlic for the best flavor and aroma. You can use garlic paste or garlic powder if that’s what you have, but expect a slightly milder taste.
• Ginger. You can use ginger paste or a small pinch of ground ginger, but start with less since ground ginger is more concentrated.

Optional toppings for skinless salmon:

• Mayonnaise. Spread a thin layer of mayo on top to keep the salmon moist.
• Furikake Seasoning. It’s a Japanese seasoning blend made with dried seaweed, sesame seeds, and bonito flakes. Sprinkle it over the mayo-topped salmon, or use crushed nori and sesame seeds if you don’t have it.

How to Air  Fryer Salmon Teriyaki

1. Prep the salmon. Pat the salmon fillets dry with paper towels.
2. Make the teriyaki sauce. In a medium bowl, whisk together soy sauce, mirin, sesame oil, honey, garlic, ginger, and sesame seeds until well combined.
3. Marinate. Place the salmon fillets in a large zip-top bag. Pour the teriyaki sauce over the salmon, seal the bag, and gently massage to coat. Marinate for 20 minutes.
4. Optional topping. Remove the salmon from the marinade and let the excess drip off. If desired, spread a thin layer of mayo over the tops and sprinkle with furikake seasoning.
5. Air fry salmon.
   • For skin-on salmon: Place fillets skin-side up and air fry for 4 minutes. Flip carefully, then cook for another 4 to 5 minutes, or until the salmon flakes easily with a fork.
   • For skinless salmon: Air fry for 8 to 9 minutes, or until cooked through.
6. Reduce the sauce. While the salmon cooks, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened.
7. Glaze and serve. Brush cooked salmon with teriyaki sauce. Serve and enjoy!

Salmon Cooking Temperatures Explained

Salmon is considered fully cooked at 145°F, which is the USDA recommendation. At this temperature, the flesh is completely opaque, firm, and flakes easily with a fork.

That said, many people prefer salmon cooked slightly below that for a more tender, buttery texture. Here’s a quick guide:

• 120-125°F: Very soft, moist, and slightly translucent in the center
  
• 125-130°F: Tender and flaky with a slightly creamy center
  
• 130-135°F: Fully opaque but still juicy
  
• 140-145°F: Firm, fully cooked, and more traditional texture

Tips and Tricks

• Choose even fillets. Pick fillets that are similar in size and thickness so they cook at the same rate.
• Thaw frozen salmon first. If using frozen salmon, thaw it fully before marinating so the sauce penetrates better and the fish cooks evenly.
• Pat dry thoroughly. Dry the salmon well with paper towels before marinating to prevent steaming and help the outside brown nicely.
• Line the basket. Make sure to line the basket (not the crisper plate) with parchment paper or foil for easy cleanup and to help prevent sticking.
• Don’t overcrowd the basket. Leave space between each fillet and never stack them, or they won’t brown properly; cook in batches if needed.
• Cook skin-side up first. For skin-on salmon, start skin-side up to help the skin crisp before flipping halfway through.
• Adjust for larger fillets. If your fillets are larger than 6 to 8 ounces, check after 9 minutes and continue cooking in 1 to 2 minute increments until done.
• Check internal temperature. Use an instant-read thermometer and cook until the thickest part reaches 140°F to 145°F.
• No air fryer? Use the oven. Bake at 400°F for about 10 minutes, or until the salmon reaches 145°F in the center.

FAQ’s

What to Serve with Teriyaki Salmon

I love serving this with black rice. It’s slightly nutty, a little chewy, and goes so well with teriyaki sauce. Plus, the deep color looks gorgeous next to the salmon.

Here are a few more great pairings:

• Spicy Peanut Butter Noodles
• White or brown rice
• Steamed broccoli or broccolini
• Roasted asparagus
• Roasted rosemary potatoes

How to Store Leftovers

To Store: Store teriyaki salmon in an airtight container and refrigerate for up to 3 days. Store teriyaki sauce separately and refrigerate for up to 2 weeks.

To Reheat: Reheat in the air fryer at 350°F for 3 to 4 minutes. You can also warm it in the microwave in 30-second intervals, covered loosely with a damp paper towel, until warm.

Air Fryer Teriyaki Salmon

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Prep 20 minutes mins

Cook 9 minutes mins

This easy Air Fryer Teriyaki Salmon is everything you want in a weeknight dinner. Think tender, flaky salmon brushed with a glossy sweet and savory teriyaki glaze, cooked to perfection.

Servings 4 servings

Course Main Course

Cuisine American

Ingredients

1x2x3x

• ▢ 4 salmon fillets with skin or skinless
• ▢ ⅓ cup low-sodium soy sauce
• ▢ ⅓ cup mirin
• ▢ 1 tablespoon roasted sesame oil
• ▢ 3 tablespoons honey
• ▢ 6 cloves garlic minced
• ▢ 1 stalk ginger chopped
• ▢ 8 tablespoons mayonnaise optional
• ▢ Furikake seasoning optional

Instructions

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1. Pat the salmon fillets dry with paper towels.
2. In a medium bowl, whisk together soy sauce, mirin, sesame oil, honey, garlic, ginger, and sesame seeds until well combined.
3. Place the salmon fillets in a large zip-top bag. Pour the teriyaki sauce over the salmon, seal the bag, and gently massage to coat. Marinate for 20 minutes.
4. Optional for skinless salmon: Remove the salmon from the marinade and let the excess drip off. If desired, spread a thin layer of mayo over the tops and sprinkle with furikake seasoning

Air fry salmon:

1. For skin-on salmon: Place fillets skin-side up and air fry for 4 minutes. Flip carefully, then cook for another 4 to 5 minutes, or until cooked through.
2. For skinless salmon: Air fry for 8 to 9 minutes, or until cooked through.
3. While the salmon cooks, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened.
4. Brush cooked salmon with teriyaki sauce. Serve and enjoy!

Nutrition

Serving4 gCalories442 kcalCarbohydrates44 gProtein24.7 gFat18.5 gSaturated Fat2.3 gPolyunsaturated Fat6.5 gMonounsaturated Fat8.7 gCholesterol62 mgSodium1693 mgPotassium387 mgFiber2 gSugar27.9 gVitamin A85 IUVitamin C1 mgCalcium39 mgIron1 mg