Air Fryer Teriyaki Salmon Fillets (Sticky & Fast Dinner) – Weeknight-Friendly and Delicious

Salmon in the air fryer comes out tender inside with a lightly crisp edge, and this sticky teriyaki glaze takes it over the top. You get that glossy, savory-sweet finish in minutes, without heating up the whole kitchen. It’s a simple weeknight dinner that tastes like a treat.

Serve it with rice, noodles, or a crunchy salad and you’re set. If you love bold flavor with minimal effort, this one belongs in your regular rotation.

What Makes This Special

• Fast and fuss-free: From start to plate in about 20 minutes, including making the glaze.
• Sticky, glossy glaze: The teriyaki thickens just enough to cling to the salmon and caramelize in the air fryer.
• Balanced flavors: Soy, ginger, garlic, and a touch of sweetness deliver that classic teriyaki taste without being cloying.
• Air fryer magic: Even cooking and lightly crisp edges, with less mess than pan-searing.
• Flexible: Works with fresh or frozen salmon fillets and pairs with many sides.

Ingredients

• 4 salmon fillets (about 5–6 oz each, skin-on or skinless)
• 1 tablespoon neutral oil (avocado or canola) for brushing
• Salt and black pepper, to taste

Teriyaki Glaze:

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (optional but great for shine and depth)
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, finely grated (or 1/2 teaspoon ground ginger)
• 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)

To Serve (optional):

• Sliced scallions
• Toasted sesame seeds
• Lime or lemon wedges
• Steamed rice, quinoa, or sautéed greens

Step-by-Step Instructions

1. Make the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat, 2–3 minutes.
2. Thicken it: Stir in the cornstarch slurry and simmer 30–60 seconds until glossy and just thick enough to coat a spoon.

   Remove from heat. Reserve about 1/4 cup for serving.

3. Prep the salmon: Pat fillets dry. Brush lightly with oil and season both sides with salt and pepper.

   Dry fish browns better and helps the glaze stick.

4. Preheat the air fryer: 390°F (200°C) for 3 minutes. A hot basket prevents sticking and promotes caramelization.
5. First cook: Place salmon skin-side down in a single layer. Air fry 5 minutes.
6. Glaze and finish: Brush fillets generously with teriyaki.

   Air fry 2–4 more minutes, until the salmon flakes easily and internal temp reaches 125–130°F for medium or up to 140°F if you prefer more done. Brush with a little more glaze in the last 30 seconds for extra shine.

7. Rest and serve: Let salmon rest 2 minutes. Spoon the reserved glaze over the top.

   Finish with scallions, sesame seeds, and a squeeze of citrus.

Keeping It Fresh

• Storage: Cool completely, then store salmon in an airtight container up to 3 days in the fridge. Keep leftover glaze separate.
• Reheating: Air fry at 320°F (160°C) for 3–4 minutes or warm gently in a covered skillet. Avoid high heat so it doesn’t dry out.
• Freezing: Cooked salmon can be frozen up to 2 months.

  Thaw overnight in the fridge and rewarm gently.

• Meal prep: Make extra glaze and keep it in the fridge up to a week. It’s great on chicken, tofu, or veggies.

Why This is Good for You

• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and joint health.
• High-quality protein: Keeps you full and supports muscle repair.
• Lower oil, big flavor: The air fryer uses minimal oil while delivering a satisfying texture.
• Balanced sauce: A homemade teriyaki lets you control sodium and sweetness.

Common Mistakes to Avoid

• Skipping the pat-dry step: Excess moisture prevents browning and glaze adhesion.
• Overcrowding the basket: Leave space around fillets for even airflow and caramelization.
• Overcooking: Salmon keeps cooking after you pull it. Aim for 125–130°F and rest a couple of minutes.
• Thin glaze: If the sauce isn’t thickened, it can slide off.

  Simmer briefly with the slurry until glossy.

• Adding all the glaze too early: Brush mid-cook and again at the end to avoid burning and to build layers.

Recipe Variations

• Spicy Teriyaki: Add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the glaze.
• Citrus Twist: Stir in 1 teaspoon orange zest and a splash of orange juice for a brighter finish.
• Garlic-Lover’s: Double the garlic and add a small pinch of black pepper to the glaze.
• Ginger-Forward: Increase fresh ginger to 2 teaspoons for more zing.
• Gluten-Free: Use tamari or coconut aminos and check labels on vinegar and mirin.
• No-Sugar Added: Swap honey for a no-sugar sweetener that can be heated, and adjust to taste.
• Frozen Salmon: Air fry frozen fillets at 360°F (182°C) for 5 minutes to thaw, pat dry, season, then follow the glazing and finish steps.

FAQ

Can I use store-bought teriyaki sauce?

Yes. Pick a thicker, lower-sodium sauce if possible. Warm it briefly to loosen, then brush it on mid-cook and again at the end.

Taste and adjust with a splash of vinegar or a little honey if it needs balance.

Do I need to remove the skin?

No. Skin-on helps keep the salmon moist and peels off easily after cooking. If you prefer skinless, reduce cook time slightly and handle gently.

What if my fillets are different thicknesses?

Start checking temp early.

Thinner pieces may be done 1–2 minutes sooner. Pull each fillet as it reaches your target temperature.

How do I prevent sticking in the air fryer?

Preheat the basket, brush it lightly with oil, and pat the fish dry. A parchment liner with holes also helps, but still brush a bit of oil for best results.

Can I marinate the salmon first?

You can marinate for 15–30 minutes in a portion of the teriyaki (without the cornstarch).

Pat dry before cooking, then use the thickened glaze during and after air frying.

What sides pair well?

Steamed jasmine rice, garlic green beans, roasted broccoli, sesame cucumbers, or a simple cabbage slaw are great choices. Noodles tossed with a splash of soy and sesame oil also work well.

In Conclusion

Air Fryer Teriyaki Salmon Fillets deliver big flavor fast, with a sticky, shiny glaze and tender, juicy fish. The steps are simple, the cleanup is light, and the results taste like a restaurant favorite.

Keep a batch of glaze on hand and dinner practically makes itself. Once you try it, this is bound to become a weeknight regular.