Air Fryer Teriyaki Salmon
Air fryer teriyaki salmon is quick, easy and so flavorful. Cooks in just 10 minutes and is the perfect weeknight dinner recipe. Naturally sweetened, this healthy teriyaki salmon is gluten free, soy free, and paleo friendly.
Servings 4
Calories 219kcal
Equipment
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.
- 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.
- 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.
- After the salmon is done cooking in the air fryer, pour the teriyaki sauce over the salmon and serve hot.
Notes
Top tips
- Marinate the fish for 10-15 minutes for the best flavor. If you are short on time, you can skip this.
- Only pour half the teriyaki sauce over the salmon. Reserve the other half to make the sticky teriyaki sauce.
- For easy clean up use silicone mat or parchment paper in the air fryer basket. I really love the silicone mat since you can reuse them and wash them in the dishwasher.
- Don't overcrowd the air fryer or the salmon will not cook evenly.
- If you want super crispy skin, air fry the salmon skin side up.
- Try to find salmon filets of similar thickness so they will cook in the same amount of time.
- If you want teriyaki sauce for your rice and vegetables, double the marinade and only use as much as needed to cover the fish. Add an extra teaspoon of arrowroot and follow the same instructions for the sticky marinade.
- Fridge: Store leftover salmon in the fridge for up to 3 days. The teriyaki sauce can get quite thick as it sits, so I recommend you store that separately then thin it out with some water as you reheat it.
- Reheat leftover teriyaki salmon in the air fryer at 325F for 5-7 minutes to reheat.
- Freezer: Although you can freeze leftover salmon, this recipe is best eaten fresh.
Nutrition
Calories: 219kcal | Carbohydrates: 12g | Protein: 23g | Fat: 7g | Fiber: 0.2g | Sugar: 3g
