\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nAir fryer teriyaki salmon is the best fast and tasty<\/strong> meal! The salmon cooks up perfectly tender with crisp edges<\/strong>, then gets coated in a glossy, sweet-and-savory teriyaki glaze that I know you\u2019ll love!<\/p>\n<\/figure>\n\n\nDinner in 30 (Yes, Really!):<\/strong> You can have a delicious high-protein meal that you feel good about in just 30 minutes!<\/li>\nSticky, Saucy, Perfect:<\/strong> That glossy teriyaki glaze clings to every bite of the salmon so you get sweet-savory goodness all the way through.<\/li>\nYour New Dinner Hero:<\/strong> Whether it\u2019s a crazy weeknight, a Sunday meal prep session, or date night at home, this recipe fits the vibe!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Air Fryer Teriyaki Salmon<\/h3>\n<\/figure>\n\nGinger: <\/strong>I love using ginger paste because it\u2019s so easy! Grated fresh ginger works great as well!<\/li>\nSoy Sauce: <\/strong>Low-sodium soy sauce works great.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Air Fryer Teriyaki Salmon<\/h2>\nReady for a weeknight win? Follow these simple steps to get perfectly glazed, tender salmon. Serve it with rice<\/a>, stir-fried veggies<\/a>, or even a refreshing cucumber salad<\/a>.<\/p>\n\nMake the Sauce:<\/strong> In a medium-sized saucepan, whisk together\u00a0the soy sauce,\u00a0brown sugar,\u00a0rice vinegar,\u00a0garlic,\u00a0sesame oil, and\u00a0ginger. Heat over medium-high heat and bring it to a simmer.<\/li>\nThicken the Sauce:<\/strong> In a small bowl<\/a>, whisk together the water and cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/li>\nPrep the Salmon:<\/strong> Lightly spray the inside of the air fryer basket with olive oil spray<\/a>. Pat\u00a0the salmon filets\u00a0dry with a paper towel, then place them skin-side down in the basket.<\/li>\nCook Salmon and Serve:<\/strong> Brush the teriyaki sauce on each filet, then air fry salmon at 390\u00baF for 7-10 minutes. The internal temperature should reach 145\u00baF, and the salmon should flake easily with a fork. Brush the reserved teriyaki sauce<\/a> on the filets before serving, and top with\u00a0chopped green onion and sesame seeds for garnish.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Air fryer teriyaki salmon is the best fast and tasty<\/strong> meal! The salmon cooks up perfectly tender with crisp edges<\/strong>, then gets coated in a glossy, sweet-and-savory teriyaki glaze that I know you\u2019ll love!<\/p>\n<\/figure>\n\n\nDinner in 30 (Yes, Really!):<\/strong> You can have a delicious high-protein meal that you feel good about in just 30 minutes!<\/li>\nSticky, Saucy, Perfect:<\/strong> That glossy teriyaki glaze clings to every bite of the salmon so you get sweet-savory goodness all the way through.<\/li>\nYour New Dinner Hero:<\/strong> Whether it\u2019s a crazy weeknight, a Sunday meal prep session, or date night at home, this recipe fits the vibe!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Air Fryer Teriyaki Salmon<\/h3>\n<\/figure>\n\nGinger: <\/strong>I love using ginger paste because it\u2019s so easy! Grated fresh ginger works great as well!<\/li>\nSoy Sauce: <\/strong>Low-sodium soy sauce works great.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Air Fryer Teriyaki Salmon<\/h2>\nReady for a weeknight win? Follow these simple steps to get perfectly glazed, tender salmon. Serve it with rice<\/a>, stir-fried veggies<\/a>, or even a refreshing cucumber salad<\/a>.<\/p>\n\nMake the Sauce:<\/strong> In a medium-sized saucepan, whisk together\u00a0the soy sauce,\u00a0brown sugar,\u00a0rice vinegar,\u00a0garlic,\u00a0sesame oil, and\u00a0ginger. Heat over medium-high heat and bring it to a simmer.<\/li>\nThicken the Sauce:<\/strong> In a small bowl<\/a>, whisk together the water and cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/li>\nPrep the Salmon:<\/strong> Lightly spray the inside of the air fryer basket with olive oil spray<\/a>. Pat\u00a0the salmon filets\u00a0dry with a paper towel, then place them skin-side down in the basket.<\/li>\nCook Salmon and Serve:<\/strong> Brush the teriyaki sauce on each filet, then air fry salmon at 390\u00baF for 7-10 minutes. The internal temperature should reach 145\u00baF, and the salmon should flake easily with a fork. Brush the reserved teriyaki sauce<\/a> on the filets before serving, and top with\u00a0chopped green onion and sesame seeds for garnish.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
Ready for a weeknight win? Follow these simple steps to get perfectly glazed, tender salmon. Serve it with rice<\/a>, stir-fried veggies<\/a>, or even a refreshing cucumber salad<\/a>.<\/p>\n\nMake the Sauce:<\/strong> In a medium-sized saucepan, whisk together\u00a0the soy sauce,\u00a0brown sugar,\u00a0rice vinegar,\u00a0garlic,\u00a0sesame oil, and\u00a0ginger. Heat over medium-high heat and bring it to a simmer.<\/li>\nThicken the Sauce:<\/strong> In a small bowl<\/a>, whisk together the water and cornstarch, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/li>\nPrep the Salmon:<\/strong> Lightly spray the inside of the air fryer basket with olive oil spray<\/a>. Pat\u00a0the salmon filets\u00a0dry with a paper towel, then place them skin-side down in the basket.<\/li>\nCook Salmon and Serve:<\/strong> Brush the teriyaki sauce on each filet, then air fry salmon at 390\u00baF for 7-10 minutes. The internal temperature should reach 145\u00baF, and the salmon should flake easily with a fork. Brush the reserved teriyaki sauce<\/a> on the filets before serving, and top with\u00a0chopped green onion and sesame seeds for garnish.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized saucepan, whisk together \u00bd cup low-sodium soy sauce<\/span>, \u00bc cup brown sugar<\/span>, 1 tablespoon rice vinegar<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon sesame oil<\/span>, and 1 teaspoon ginger paste<\/span>. Heat over medium-high heat and bring it to a simmer.<\/span><\/p>\n<\/li>\n\nIn a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a small bowl, whisk together 2 tablespoons water<\/span> and 1 tablespoon cornstarch<\/span>, then add it to the saucepan. Whisk the sauce constantly until it starts to thicken. Remove it from the heat and reserve half of the sauce for serving.<\/span><\/p>\n<\/li>\n\nLightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Lightly spray the inside of the air fryer basket with olive oil spray. Pat 4 (4-ounce) salmon filets<\/span> dry with a paper towel, then place them skin-side down in the basket.<\/span><\/p>\n<\/li>\n\nBrush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Brush the teriyaki sauce on each filet. Cook at 390 degrees Fahrenheit for 7-10 minutes. The internal temperature should reach 145 degrees Fahrenheit, and the salmon should flake easily with a fork.<\/span><\/p>\n<\/li>\n\nBrush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Brush the reserved teriyaki sauce on the filets before serving, and top with chopped green onion and sesame seeds for garnish<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating<\/strong><\/span><\/p>\n\n\nRefrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/span>\n<\/li>\n\nReheat:<\/strong> Brush with a little extra teriyaki sauce, then warm in the microwave until heated through. Or reheat in the air fryer at 350\u00baF until hot.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>92<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>3<\/span>g<\/span><\/span>Fat: <\/span>1<\/span>g<\/span><\/span>Saturated Fat: <\/span>0.2<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>1<\/span>mg<\/span><\/span>Sodium: <\/span>1153<\/span>mg<\/span><\/span>Potassium: <\/span>144<\/span>mg<\/span><\/span>Fiber: <\/span>0.3<\/span>g<\/span><\/span>Sugar: <\/span>14<\/span>g<\/span><\/span>Vitamin A: <\/span>1<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>24<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Salmon Recipes<\/h2>\nKeep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Keep the salmon streak going with these tasty ideas! Craving more? Check out all my salmon recipes<\/a> here!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/teriyaki-salmon-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/teriyaki-salmon-.jpg\")
<\/div>\n![\"Plated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/teriyaki-salmon--1200x1799.jpg\" "\\"Air")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/IngredientsWithLabelsAirFryerTeriyakiSalmon-1200x800.png\"\/ "\\"Air")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/IngredientsWithLabelsAirFryerTeriyakiSalmon-1200x800.png\" "\\"Air")
<\/figure>\n![\"Teriyaki](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-4-1200x800.jpg\"\/ "\\"Air")
![\"Teriyaki](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-4-1200x800.jpg\" "\\"Air")
<\/figure>\n![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-3-1200x800.jpg\"\/ "\\"Air")
![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-3-1200x800.jpg\" "\\"Air")
<\/figure>\n![\"Salmon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-1-1200x800.jpg\"\/ "\\"Air")
![\"Salmon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-1-1200x800.jpg\" "\\"Air")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-2-1200x800.jpg\"\/ "\\"Air")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/air-fryer-teriyaki-salmon-2-1200x800.jpg\" "\\"Air")
<\/figure>\n<\/figure>\n