Air Fryer Teriyaki Salmon (20 Minute Dinner!)
Make dinner easy with this Air Fryer Teriyaki Salmon recipe! Ready in just 20 minutes, this flavorful dish features juicy salmon marinated in homemade teriyaki sauce. Perfect for a quick weeknight meal!
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INGREDIENTS
- 1 pound salmon fillets, (4 pieces)
- ½ cup soy sauce
- ½ cup water, divided
- 4 cloves garlic, minced
- 1- inch piece of ginger, grated
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoons cornstarch
- 1 teaspoons sesame seeds, for garnish
- 1 scallion, thinly sliced (for garnish)
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.½ cup water, 4 cloves garlic, 1- inch piece of ginger, 2 tablespoons honey, 2 tablespoons brown sugar, ½ cup soy sauce
- Place the saucepan over medium heat and whisk until the sugar dissolves and the mixture starts to thicken.
- In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.1 tablespoons cornstarch
- Add the slurry to the saucepan, whisking constantly until the sauce thickens and becomes glossy, about 2-3 minutes.
- Remove from heat and set aside to cool.
- Place the salmon fillets in a shallow dish or resealable plastic bag.1 pound salmon fillets
- Pour the teriyaki sauce over the salmon, ensuring it's fully coated.
- Seal the bag or cover the dish and refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Remove the marinated salmon from the fridge and place it in an air fryer-safe dish.
- Air fry the salmon at 400°F for about 12 minutes, or until flaky and cooked through.
- For a caramelized glaze, brush some reserved teriyaki sauce over the fillets during the last 2-3 minutes of cooking.
- Carefully remove the salmon from the air fryer.
- Garnish with sesame seeds and thinly sliced scallions.1 teaspoons sesame seeds, 1 scallion
- Serve hot over steamed rice or alongside your favorite side dishes.
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat. Microwave for 2-3 minutes or warm in a pan over medium heat until heated through.
- To Freeze. Store cooked salmon in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 250kcalCarbohydrates: 20gProtein: 26gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 1675mgPotassium: 661mgFiber: 1gSugar: 15gVitamin A: 76IUVitamin C: 2mgCalcium: 39mgIron: 2mg
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