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Air Fryer Teriyaki Salmon Fillets

Air Fryer Teriyaki Salmon Fillets

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Pan-seared finish and a late-applied teriyaki glaze give salmon fillets glossy, slightly caramelized results in the air fryer. This fast method produces flaky, firm fillets in under 20 minutes and preserves the ginger-garlic brightness by adding most glaze at the end.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillets skin-on, 4 fillets about 6 oz each, evenly sized
  • 3 tablespoon soy sauce use low-sodium if preferred
  • 2 tablespoon mirin or 2 tablespoon dry sherry + 1 teaspoon sugar
  • 2 tablespoon brown sugar light or dark
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger grated
  • 2 clove garlic minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water to make slurry
  • 0.5 teaspoon sesame oil
  • 1 tablespoon neutral oil for skin: canola or vegetable
  • scallions 2, thinly sliced for garnish
  • sesame seeds 1 tsp, toasted for garnish
  • lemon wedges optional, for serving

Equipment

  • Air fryer Basket-style or drawer; 3–5 quart minimum
  • Small saucepan For reducing teriyaki glaze
  • Instant-read thermometer Optional but recommended

Method
 

  1. Preheat air fryer to 400°F for 3 minutes while you pat salmon fillets very dry and brush skin lightly with neutral oil.
  2. Mix soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small saucepan and simmer over medium heat 2–3 minutes until sugar dissolves.
  3. Stir cornstarch slurry into the glaze, simmer 30–60 seconds until slightly thickened, then remove from heat and stir in sesame oil; reserve 2 tablespoon glaze for serving.
  4. Place fillets skin-side down in a single layer in the air fryer basket and cook at 400°F for 6–7 minutes for 1-inch-thick fillets; thicker fillets may need 8–10 minutes.
  5. Brush each fillet with a thin layer of glaze, then air fry 60–90 seconds more at 400°F until glaze is glossy and edges show light caramelization; remove when internal temp reaches 145°F or flesh flakes easily.
  6. Rest fillets 2–3 minutes, garnish with sliced scallions and toasted sesame seeds, and serve with reserved warm glaze and lemon wedges.

Notes

  • Reserve most glaze and add in the final 60–90 seconds to prevent burning.
  • Use skin-on, evenly thick fillets and aim for 145°F at the thickest point.

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