Air Fryer Teriyaki Salmon Recipe

A square photo of Air Fryer Teriyaki Salmon served on white rice, with broccoli, and topped with sesame seeds and spring onions in a white bowl. There is a pair of wooden chopsticks sticking out of the dish to the right. In the top left of the background, there is a cream dish filled with white sesame seeds. On the top right of the background, you can see a white napkin and you can slightly see another white bowl. This is all set on a white surface.

Print Recipe

Air fryer teriyaki salmon served in little bite-size pieces on top of fluffy boiled rice is lighter-dinner perfection!

Prep Time10

Cook Time6

Marinading Time10

Total Time26

Course: Dinner

Cuisine: Japanese-American

Keyword: air fryer cooking, Salmon

Servings:

Author Nicky Corbishley

Ingredients

Teriyaki Sauce:

2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp cornflour (cornstarch in USA)
½ tbsp sake or dry sherry
3 tbsp mirin
1 tsp sesame oil
2 tbsp brown sugar
1 tsp minced ginger
2 garlic cloves peeled and minced
½ tsp white pepper

Salmon:

4 salmon fillets (approx. 480g/17oz altogether) skin removed, fillets sliced into 2.5cm/1” chunks
1 tbsp oil

To Serve (optional):

Boiled rice
Spring onions (scallions) finely sliced
Sesame seeds
Chilli flakes (red pepper flakes)
Steamed green vegetables I like broccoli or green beans
Sriracha mayo (3 tablespoons mayonnaise mixed with 1 tablespoon sriracha)

Instructions

Add the light soy sauce, dark soy sauce and cornflour to a bowl and mix until the cornflour is completely incorporated.
2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tsp cornflour (cornstarch in USA)
Add all the remaining teriyaki sauce ingredients to the bowl and mix together.
1/2 tbsp sake or dry sherry, 3 tbsp mirin, 1 tsp sesame oil, 2 tbsp brown sugar, 1 tsp minced ginger, 2 garlic cloves, ½ tsp white pepper
Place the salmon pieces in a separate bowl and add 2 tablespoons of the teriyaki sauce. Mix to coat, then cover and allow to marinade for 10 minutes.
4 salmon fillets (approx. 480g/17oz altogether)
Place the salmon pieces in the air fryer basket in a single layer and drizzle over the oil.
1 tbsp oil
Place in the air fryer and cook at 200C/400F for 6-7 minutes.
Pour the rest of the teriyaki sauce into a microwave-safe bowl and heat for 2 minutes, stirring once, halfway through cooking, until the sauce is piping hot and bubbling slightly at the edges. Alternatively, heat the sauce in a small saucepan over a medium heat for 1-2 minutes until it comes to the boil, then turn off the heat.
Carefully remove the salmon bites from the air fryer basket (they're delicate, so it's a good idea to use a spatula, rather than tip them out).
Serve the salmon bites on top of bowls of boiled rice. Drizzle over the sauce and top with spring onions, sesame seeds and chilli flakes. I like to serve mine with some steamed green vegetables and a drizzle of sriracha mayo too.
Boiled rice, Spring onions, Sesame seeds, Chilli flakes, Steamed green vegetables, Sriracha mayo

Video

Notes

Can I make it ahead?

I don't recommend cooking this recipe ahead of time to reheat later, as this will cause the salmon to dry out.

However!

You can prepare this recipe ahead by chopping up the salmon and making the sauce ahead of time. Then when you're ready to make the recipe, cook the salmon as per the recipe instructions and reheat the sauce in a microwave or saucepan until piping hot.
Alternatively, you can save leftovers from this recipe, then quickly cool, cover and chill for up to a day. The salmon pieces taste great, served cold as part of a salad the next day.

How to scale up and scale down this recipe

This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.

Nutritional information is approximate, per serving (this recipe serves 4) - not including the serving suggestions

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.