Air Fryer Teriyaki Salmon

5 from 1 vote

Air Fryer Teriyaki Salmon

This air fryer teriyaki salmon is a quick, protein-packed dinner with bold flavor and minimal cleanup. The salmon comes out juicy with a caramelized glaze that feels like takeout, without the extra sugar or fuss.

Prep Time10

Cook Time15

Servings: people

Author: Bea & Marco

Ingredients

Teriyaki sauce

⅓ cup (80 ml) less sodium soy sauce
3 tablespoon (60 g) honey
2 tablespoon seasoned rice vinegar check the labels—it should have added sugar and salt
2 garlic cloves minced
1 inch ginger minced
2 teaspoon corn starch
2 tablespoon water

Main

1 ½ lb (700 g) salmon skinless and boneless

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Instructions

Teriyaki sauce

In a small pot, combine soy sauce, honey, rice vinegar, garlic, and ginger.
⅓ cup less sodium soy sauce, 3 tablespoon honey, 2 tablespoon seasoned rice vinegar, 2 garlic cloves, 1 inch ginger
In a separate bowl, stir the cornstarch with cold water until smooth, then add it to the pot.
2 teaspoon corn starch, 2 tablespoon water
Bring everything to a simmer over medium heat and cook for a few minutes, stirring often, until the sauce thickens and turns glossy.

Quick marinade

Pat the salmon dry. Cut the salmon into 1½-inch cubes—a bit bigger than usual, so they stay juicy and don’t dry out in the air fryer. Pour in half of the cooked teriyaki sauce and toss to coat. Let it marinate for 10 minutes while you preheat the air fryer.
1 ½ lb salmon

Air fry

Preheat to 430°F (220°C). Lightly oil or spray the air fryer basket so the salmon doesn’t stick.
Place the salmon cubes in a single layer—don’t overcrowd. Spray the tops lightly with oil. Air fry for 10 minutes until they’re golden and cooked through. No need to flip! Leaving them untouched helps build that beautiful caramelized top and keeps the delicate fish from breaking apart.

Glaze and serve

Transfer the salmon to plates or bowls and spoon the remaining sauce over the top for that glossy, sticky finish. Sprinkle with sesame seeds and chopped scallions. Serve with rice, steamed veggies, or anything you like.

Notes

Cut the salmon into 1½-inch cubes. A little bigger than usual means juicy, tender bites that stay moist. Smaller cubes cook too quickly in the air fryer and can easily become overdone.

Don’t flip the salmon. Let the cubes cook undisturbed for the full time to achieve a beautiful, caramelized top without breaking the delicate fish. Trust the process!

Use seasoned rice vinegar. It’s got sugar and salt mixed in for a sweet-tangy balance. If using plain rice vinegar, add 1 teaspoon of sugar and ¼ teaspoon salt.

Save some sauce for serving. We prepare one sauce, using half to marinate and half to glaze after cooking for a shiny, sticky finish that enhances both the appearance and flavor!

Nutrition