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Air fried teriyaki salmon over a bed of rice in a plate.

Air Fryer Teriyaki Salmon

Moist and flaky salmon fillets wrapped in the most delicious homemade teriyaki sauce! A quick and effortless dinner recipe, this sauce coated fish comes together in just 10 minutes. Serve over a bed of steamed white rice or your favorite vegetables for a complete meal. 
Course Dinner
Cuisine American
Keyword air fryer teriyaki salmon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 333kcal


  • 1 Saucepan small
  • 1 Air Fryer 6 quart Instant Pot Vortex


  • 2 salmon fillets
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup soy sauce reduced salt
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger minced
  • ½ tsp garlic minced
  • ½ tbsp cornstarch


  • Wash the salmon and pat dry with paper towels to get the moisture out.
  • Sprinkle the salmon with salt and pepper.
  • Preheat your air fryer to 390 Fahrenheit and set the timer for 5 minutes. Place the salmon fillet in the preheated air fryer. While the salmon is air frying, make the teriyaki sauce.
  • In a saucepan, add soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. Set the saucepan on low to medium heat and stir until the sauce is thickened.
  • Open the basket of the air fryer and brush the salmon with the teriyaki sauce all over including the sides. Reserve some sauce for later.
  • Make sure the temperature is still set to 390 Fahrenheit. Air fry the salmon for 5 minutes more. Check doneness, drizzle some reserved sauce, and serve hot over rice or with your favorite vegetables.


  1. If you feel that the sauce is too thick, you can loosen it with a little hot water. If it is thin, add some more cornstarch.
  2. To check doneness, use an instant read thermometer in the thickest part of the salmon. It should register a temperature of 145 Fahrenheit.
  3. Use tamari or coconut aminos instead of soy sauce for gluten free teriyaki salmon.
  4. If you don't have minced ginger and garlic, you can make do with ground ginger and garlic too, a quarter teaspoon each. 


Calories: 333kcal | Carbohydrates: 16g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1989mg | Potassium: 919mg | Fiber: 1g | Sugar: 12g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg