Air Fryer Teriyaki Salmon
This air fryer teriyaki salmon is the kind of dinner that feels a little special without requiring much effort. It cooks quickly, uses simple ingredients, and delivers that sweet, savory teriyaki flavor that works just as well over rice and veggies as it does in tacos, salads, or lettuce wraps. When you want something flavorful but don’t want to babysit the stove, the air fryer does all the heavy lifting.
I make this teriyaki salmon at least once a month, especially on nights when I want dinner to feel done fast. It’s one of those recipes I keep coming back to because it’s reliable, low-stress, and fits into real life when cooking feels like a chore. The air fryer cooks the salmon perfectly in about 10 minutes, and the homemade teriyaki sauce adds big flavor without complicating things.
This is a go-to option for busy or burned-out nights when you still want a meal that feels intentional. Simple, flexible, and easy to repeat, exactly the kind of recipe that earns a permanent spot in the rotation.
The air fryer is one of my go-to ways to get dinner on the table quickly. Be sure to try my air fryer salmon bites, air fryer teriyaki chicken, or air fryer frozen shrimp in your next 20 minute meal
Ingredients
- Coconut aminos (or soy sauce or gluten free tamari)
- Rice wine vinegar
- Maple syrup
- Fresh ginger (or freeze dried ginger
- Spices: Garlic powder, salt
- Salmon (I find that leaving the skin on helps the salmon stay together better when cooking)
- Arrowroot powder (or cornstarch or tapioca powder)
How to make air fryer teriyaki salmon
Start by making the teriyaki sauce. Pour half the teriyaki sauce mixture over the salmon to allow it to rest 10-15 minutes. I recommend to turn the salmon over so that it’s skin side up to soak in the marinade. Optional: Add parchment paper or silicone mat to the air fryer basket so the skin doesn’t stick. Add salmon, skin side down to the air fryer basket. Cook at 400F for 8-10 minutes. While salmon is cooking, add 1 teaspoon arrowroot to the remaining teriyaki sauce. Stir well. Add the teriyaki sauce to a small skillet or pot. Cook over medium heat until thickened. Pour the teriyaki sauce over the salmon and enjoy.
Top tips
- Marinating for flavor – Marinate the salmon for 10–15 minutes if you have time. If not, you can skip it; the salmon will still be flavorful, just a bit less intense.
- Easy cleanup – Use parchment paper or a silicone mat in the air fryer basket to make cleanup easier. Silicone mats are reusable and dishwasher-safe.
- Crispy skin option – For extra crispy salmon skin, air fry the salmon skin-side up.
- Extra sauce for serving – If you want extra teriyaki sauce for rice or vegetables, double the marinade. Use only what’s needed for the fish and add an extra teaspoon of arrowroot when thickening the sauce.
- Fixing sauce texture – If the teriyaki sauce becomes too thick, add water 2–3 tablespoons at a time and stir until it reaches your desired consistency.
- Store-bought shortcut – Short on time? Store-bought teriyaki sauce works just fine and keeps this recipe extra low effort. You will need about 1/3 cup of teriyaki sauce to marinate the fish in, plus more for the top after cooking.
- Frozen salmon tip – If using frozen salmon, thaw it first. To quick-thaw, place it in cold water for about an hour, changing the water once or twice.
Welcome to the Cooking Burnout Club
This recipe is meant to be flexible, not perfect. Use what you have, skip what you don’t, and keep it simple. That’s the whole point of the Cooking Burnout Club.
If you want more stupid-simple, low-effort dinners like this, this recipe is part of my weekly meal plans designed for nights when cooking feels like too much. No complicated steps, no extra decisions, just food that works in real life.
Air Fryer Salmon with Homemade Teriyaki Sauce
Ingredients
- 1/2 cup coconut aminos
- 1/3 cup rice wine vinegar
- 1.5 tbsp. maple syrup
- 1.5 tbsp grated fresh ginger
- 1.5 tsp garlic powder
- 3/4 tsp sea salt
- 1 pound salmon
- 1/2 tbsp arrowroot powder (or tapioca or corn starch)
Instructions
- Combine the coconut aminos, rice wine vinegar, fresh ginger, maple syrup, garlic powder and salt in a container.1/2 cup coconut aminos, 1/3 cup rice wine vinegar, 1.5 tbsp. maple syrup, 1.5 tbsp grated fresh ginger, 1.5 tsp garlic powder, 3/4 tsp sea salt
- Pour half the teriyaki marinade over the salmon filets. I like to turn the salmon so it's skin side up so enough of the salmon can soak in the marinade. Let marinade for 15-20 minutes.1 pound salmon
- Add parchment paper or silicone liner to an air fryer basket, then add the salmon to the air fryer basket.
- Set the air fryer to 400F for 8-10 minutes (depending on how thick your salmon is).
- While the salmon is cooking, make the sticky teriyaki sauce. Add the arrowroot powder to the reserved teriyaki marinade. Pour into a skillet or small sauce pan and cook over medium low heat for 4-6 minutes until it starts to thicken. Take off heat immediately once it starts to thicken.1/2 tbsp arrowroot powder (or tapioca or corn starch)
- After the salmon is done cooking in the air fryer, pour the teriyaki sauce over the salmon and serve hot.
Equipment
Recipe Notes
- Reserve half the teriyaki sauce – Only pour half of the teriyaki sauce over the salmon. The remaining sauce is cooked separately to make the sticky glaze. Do not reuse leftover marinade for the sauce.
- Add arrowroot to room-temperature ingredients – Arrowroot should be mixed into room-temperature liquid. Adding it to hot liquid will cause it to clump immediately.
- Don’t overcrowd the air fryer – Cook the salmon in a single layer so it cooks evenly. If needed, cook in batches rather than overcrowding the basket.
- Use similar-thickness salmon fillets – Try to use fillets that are similar in thickness so they cook evenly. Thinner pieces may finish faster, so remove them as needed.
- Fridge: Store leftover salmon in the fridge for up to 3 days.
- Reheat leftover teriyaki salmon in the air fryer at 325F for 5-7 minutes to reheat.
Nutrition Information
What to serve with air fryer teriyaki salmon
My absolute favorite way to enjoy this is to serve along side of instant pot jasmine rice and stir-fried veggies
Another great option would be to serve it in tacos with pineapple coleslaw or Cilantro lime slaw for a quick and easy weeknight meal
Common questions
Can you eat the salmon skin?
Yes! Salmon skin completely edible. If you want to eat the skin, it’s best to crisp it up by cooking the salmon skin side up.
Tip: If you choose not to eat the skin, cook the salmon with the skin on, then peel it off after cooking. It’s much easier to remove after cooking than before). Note: If you have a dog, feed it to the dog (it’s great for their coat and skin).
How to cook teriyaki salmon in the oven
Preheat the oven to 425F and cook for 12 minutes. Check out my teriyaki salmon and vegetables sheet pan meal for a quick and easy weeknight meal!
I tried this a couple of weeks ago and we loved the taste and I especially loved the simplicity of the recipe. It’s time to make it again! Thank you!
Donna
Hey Donna – thank you so much for sharing that you tried this and loved the taste and how simple it was to make! You coming to leave that feedback means the world to me! I’m so happy you loved this recipe! Happy cooking- xo Sam