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Two glazed salmon fillets topped with sesame seeds and sliced green onions, served over white rice with green vegetables in the background.

30-Minute Air Fryer Teriyaki Salmon Recipe

Author: Jessica Haggard
A glossy homemade teriyaki glaze over tender air fryer salmon is sticky, savory, and finished with sesame seeds and scallions for a restaurant-style presentation. This air fryer teriyaki salmon comes together in less than 30 minutes with a from-scratch sauce that tastes like the dish you used to order out for.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
 
 

  • 4 (4-ounce) salmon fillets
  • ½ cup soy sauce
  • ½ cup water divided
  • 4 cloves garlic minced
  • 1 (1-inch) piece ginger peeled and grated
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds for garnish
  • 1 medium scallion thinly sliced for garnish

Instructions
 

  • Preheat the air fryer to 350 °F.
  • In a small saucepan, combine the soy sauce, 6 tablespoons of water, minced garlic, grated ginger, honey, and brown sugar. Heat over medium heat and whisk until the sugar dissolves and reduces enough to thicken slightly.
    A saucepan containing chopped garlic, soy sauce, and other liquid ingredients on a gray countertop.
  • In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry. Add this to the saucepan and whisk until it thickens and becomes glossy. This takes about 2-3 minutes. Remove the sauce from the heat and set it aside to cool.
    A small white ceramic bowl filled with milk, placed on a light gray textured surface.
  • Place the salmon fillets directly into an air-fryer safe dish.
    Two raw salmon fillets placed side by side on a black tray, ready to be cooked.
  • Pour the teriyaki sauce over the salmon. Make sure the salmon is well coated. Reserve a few tablespoons of glaze for later.
    Two raw salmon fillets marinating in a dark sauce with visible pieces of minced garlic in a black tray.
  • Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through. Brush the reserved teriyaki sauce over the salmon fillets during the last 2 minutes of cooking.
    Two glazed salmon fillets with a shiny sauce are baked in a rectangular black tray, surrounded by marinade.
  • Once the salmon is done, carefully remove it from the air fryer and plate it. Garnish the salmon with a sprinkle of sesame seeds and thinly sliced scallions.
    A plate with glazed salmon fillets topped with sesame seeds and green onions, served over white rice and asparagus.

Notes

Pat the salmon dry before adding the sauce so the glaze actually sticks instead of getting watered down.
Don't overcook it. Take it out when the center is still a bit moist and opaque so it doesn't dry out.
Serve: Try it over rice or alongside greens. Pairing it with soup or a ginger-infused side dish also works great to balance the sweet glaze.
Store: Great for next-day lunches. Refrigerate leftovers in an airtight container for up to 3 days, or wrap portions individually and freeze for easy single servings.

Nutrition

Calories: 250kcalCarbohydrates: 19gProtein: 26gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 1674mgPotassium: 669mgFiber: 0.5gSugar: 15gVitamin A: 76IUVitamin C: 2mgCalcium: 38mgIron: 2mg
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