My weeknight secret? This air fryer teriyaki salmon. It's fast, foolproof, and so good my husband, Brent, usually claims the leftovers before I do.
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I started making this high proetin Air Fryer Teriyaki Salmon on busy nights when I needed dinner on the table fast but still wanted it to feel a little special. The air fryer gives the salmon perfectly crisp edges while keeping the inside flaky and tender, and the homemade teriyaki glaze makes it taste like takeout in the best way.
I love serving it with my Gluten Free Fried Rice or alongside simple sides like Honey Glazed Roasted Carrots and Asparagus for a full meal that's healthy, comforting, and completely doable on a weeknight.
Grab your apron, and let's get started!
Ingredients
Substitutions
Salmon- I like to use wild caught Alaskan Sockeye salmon but you can use whatever kind of salmon you like.
Coconut aminos- You can use gluten free soy sauce or tahini.
Garlic- Minced garlic works great instead of garlic powder.
Honey- You can use maple syrup, coconut sugar, brown sugar, or regular white sugar.
Rice vinegar- White vinegar or apple cider vinegar works.
What temperature should I cook teriyaki salmon to?
Cook this salmon at 400ยฐF for about 8 minutes in the air fryer or until the internal temperature is 145ยฐF.
Can I use frozen salmon?
Yes! You have two ways to use frozen salmon in this recipe.
- Quick thaw: If you've got 20-30 minutes, pop the salmon (still in the package) into a bowl of cold water. It thaws way faster than the fridge and keeps the texture nice.
- Cook from frozen: You can toss frozen salmon right in the air fryer, but it won't soak up the teriyaki marinade as well. If you go this route, cook it plain first, then brush on the glaze in the last couple of minutes so it gets sticky without sliding off.
How do I keep my salmon skin from sticking to my air fryer basket?
Even if I spray my air fryer basket with cooking spray my salmon skin always sticks to the bottom making it hard to get out after cooking.
I found the best way to keep the skin from sticking to the air fryer basket is to cut a piece of parchment paper and place it in the basket then lay the salmon, skin side down, on the parchment paper. Works like a charm!
Do I need to flip salmon in the air fryer?
I don't, but you can for even browning.
Can I make this Whole30 or Paleo?
Yes! This recipe is already Paleo friendly but to make it Whole30 friendly, just omit the honey. Be sure to double check your rice vinegar, because not all brands are compliant. Learned that one the hard way back when I did my first Whole30 in 2017.
Step by step
- In a small bowl combine the coconut aminos, honey, sesame oil, rice vinegar, garlic powder, onion powder, and ground ginger.
- Add your salmon filets to a large zip top bag or airtight container and pour the sauce inside. Place it in the refrigerator to marinate for 30 minutes.
- Spray your air fryer basket with non stick spray or line it with parchment paper and evenly place the salmon in the basket. Cook at 400 for 8 minutes. Depending on how thick your salmon is you may need a little less or a little more time.
- While your salmon is cooking add the leftover sauce to a small saucepan and bring to a low boil over medium-low heat. Once the sauce has thickened spoon over the cooked salmon.
Tips
- Salmon drying out in the air fryer? ย If your salmon is dried out than you are most likely overcooking it. Also, if your filets are thin then adjust the cooking time to less.
- Pat the salmon dry before marinating so the glaze sticks better and the fish crisps up.
- Brush on extra glaze halfway through for more caramelization and a sticky-sweet finish.
- Top it off before serving: a sprinkle of sesame seeds, sliced green onions, or red pepper flakes makes it feel restaurant-style.
Storing and reheating
Storing: Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: You can reheat your salmon in the air fryer at 400 degrees for 3-4 minutes or until warmed through.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below, your feedback means so much to me. And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Easy Air Fryer Teriyaki Salmon (Quick 15-Minute Dinner)
EQUIPMENT NEEDED
Ingredients
- 1 pound salmon (cut into 4 filets)
- ยผ cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ยฝ teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon ground ginger
- ยฝ teaspoon sesame oil
Instructions
- In a small bowl combine the coconut aminos, honey, sesame oil, rice vinegar, garlic powder, onion powder, and ground ginger.
- Add your salmon filets to a large zip top bag or airtight container and pour the sauce inside. Place it in the refrigerator to marinate for 30 minutes (or less if you are in a time crunch). Be sure to save the marinade for later.
- Spray your air fryer basket with non stick spray or line it with parchment paper and evenly place the salmon in the basket. Cook at 400 for 8 minutes or until the internal temperature reaches 145 degrees. Depending on how thick your salmon is, you may need a little less or a little more time.
- While your salmon is cooking add the leftover sauce to a small saucepan and bring to a low boil over medium-low heat. Once the sauce has thickened spoon over the cooked salmon.
Notes
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- Salmon drying out in the air fryer? ย If your salmon is dried out than you are most likely overcooking it. Also, if your filets are thin then adjust the cooking time to less.
- Pat the salmon dry before marinating so the glaze sticks better and the fish crisps up.
- Brush on extra glaze halfway through for more caramelization and a sticky-sweet finish.
- Top it off before serving: a sprinkle of sesame seeds, sliced green onions, or red pepper flakes makes it feel restaurant-style.
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Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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