How to Make Crispy, Caramelized Teriyaki Salmon in Your Air Fryer

I’ve always been a fan of salmon, but there’s something magical about when it gets that crispy, caramelized edge, especially when it’s soaked in a delicious teriyaki glaze. I’ve tried making it on the stove, in the oven, and even on the grill, but let me tell you, the air fryer takes it to a whole new level. It gives the salmon this gorgeous crispy texture on the outside while keeping it tender and juicy inside, and the teriyaki glaze? Well, it’s the perfect balance of sweet, salty, and savory.

What I love most about this recipe is how easy it is to make. You don’t need to spend hours marinating the fish (though you definitely can if you have the time), and the air fryer does all the heavy lifting for you. The salmon comes out beautifully glazed and cooked just right, no flipping, no fuss. Plus, the sauce is a cinch to whip up with just a few ingredients you probably already have in your pantry. You’re just minutes away from having a healthy, flavorful dinner that’ll taste like something you’d order at a restaurant.

This recipe has quickly become one of my weeknight favorites. It’s perfect for those busy days when you want something that feels special but doesn’t take forever to make. And if you’re looking to impress, the combination of crispy salmon and glossy teriyaki sauce will have everyone asking for seconds. Trust me, once you try this method, you’ll never look back!

Ingredients

• 1 lb (4 pieces) salmon fillets: Start with fresh, skinless salmon fillets for that perfect balance of tenderness and flavor.

• 1/2 cup soy sauce: Soy sauce brings that salty, umami kick that pairs perfectly with the sweetness of the honey.

• 1/2 cup water: The water helps to thin out the soy sauce and balance the flavors in the teriyaki sauce.

• 4 cloves garlic, minced: Minced garlic adds that irresistible savory depth to the teriyaki sauce.

• 1-inch piece of ginger, grated: Grated ginger gives the sauce a zesty, aromatic kick that’s just the right amount of spice.

• 2 tbsp honey: Honey adds the perfect touch of sweetness to balance out the saltiness of the soy sauce.

• 2 tbsp brown sugar: Brown sugar deepens the sweetness and gives the teriyaki sauce that rich, caramelized flavor.

• 1 tbsp cornstarch: Cornstarch helps thicken the sauce to that glossy, sticky texture we all love.

• 1 tsp sesame seeds (for garnish): Sprinkle sesame seeds on top for a nutty crunch and a pop of texture.

• 1 scallion, thinly sliced (for garnish): Thinly sliced scallions bring a fresh, mild onion flavor that brightens up the dish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Prepare the Teriyaki Sauce:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.

3. Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken.

4. In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.

5. Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes.

6. Remove the teriyaki sauce from heat and set it aside to cool.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.

2. Pour the teriyaki sauce over the salmon. Make sure the salmon is well coated.

3. Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate.

Air Fry the Salmon:

1. Remove the marinated salmon from the refrigerator and place it in an air fryer safe dish.

2. 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.

3. If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking.

Garnish and Serve:

1. Once the salmon is done, carefully remove it from the air fryer.

2. Sprinkle sesame seeds and thinly sliced scallions on top of the salmon for added flavor and presentation.

3. Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes.

My Favorite Ways to Enjoy Air Fryer Teriyaki Salmon

• Over a Bed of Steamed Rice: You can never go wrong with the classic combo of tender salmon and fluffy rice. The teriyaki glaze soaks right in, making every bite irresistible.

• In a Salmon Bowl: Make a quick and healthy bowl by adding some fresh veggies like cucumbers, avocado, and edamame. Top it all off with a little extra teriyaki sauce for an explosion of flavor.

• With Stir-Fried Veggies: If you’re looking to keep things light, pair your salmon with stir-fried veggies like broccoli, snap peas, or bell peppers. The veggies give it that satisfying crunch!

• On a Salad: For a fresh, light option, serve the salmon on top of a salad with greens, sesame seeds, and a drizzle of extra teriyaki sauce. It’s a perfect balance of protein and greens.

• With Crispy Potatoes: If you’re craving something hearty, serve your teriyaki salmon alongside crispy roasted potatoes. The sweetness of the salmon pairs so well with the savory potatoes.

Serving & Storing

• Serving: Serve the salmon hot right from the air fryer for the best crispy texture. Pair it with your favorite sides like steamed rice, sautéed vegetables, or a simple salad for a complete meal.

• Garnishing: Don’t forget the finishing touches! Sprinkle sesame seeds and thinly sliced scallions on top just before serving for added flavor and a pop of color.

• Storing Leftovers: If you have any leftovers, let the salmon cool completely before storing it in an airtight container. It’ll keep in the fridge for up to 2 days.

• Reheating: To maintain that crispy texture, reheat your salmon in the air fryer for a few minutes at 350°F (175°C). If you don’t have an air fryer, you can use the oven, but it might not stay as crispy.

• Freezing: You can freeze the salmon if you want to save it for later. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 2 months. When you’re ready to eat, simply thaw and reheat.

FAQs

• Can I use frozen salmon for this recipe?
  Yes, you can! Just be sure to thaw the salmon completely before marinating it. Frozen salmon can sometimes release more moisture, so you might need to pat it dry with paper towels before cooking.

• Can I make the teriyaki sauce ahead of time?
  Absolutely! You can prepare the sauce up to 3 days in advance. Just store it in an airtight container in the fridge and reheat it before using.

• How do I know when the salmon is done?
  The salmon should be flaky and opaque when it’s fully cooked. If you have a kitchen thermometer, the internal temperature should be 145°F (63°C).

• Can I make this recipe in the oven instead of the air fryer?
  Yes, you can! Preheat the oven to 375°F (190°C) and bake the salmon on a lined baking sheet for about 12-15 minutes, or until it flakes easily with a fork.

• How do I make the glaze thicker?
  If you want a thicker glaze, you can let it simmer a bit longer until it reduces, or add a bit more cornstarch slurry to reach your desired consistency.