Teriyaki Salmon Air Fryer

What you need

Here are the ingredients to make the best salmon teriyaki at home:

Salmon

Choose fresh, high-quality salmon fillets for the best flavor and texture. Look for firm flesh with vibrant color and minimal odor.

Garlic and Ginger

The secret to making the best teriyaki salmon is using grated garlic and ginger. Their zesty aroma enhances the flavor of the fish, masking its “fishy taste”.

Salmon Teriyaki Sauce

To make the best authentic teriyaki sauce for salmon you will need equal amounts of soy sauce, mirin, and sake. Sugar is then added to make it sweet and to balance the savory flavors.

Here are some tips regarding each of the ingredients:

Soy sauce

For authentic Japanese teriyaki sauce, I recommend using regular soy sauce, specifically avoiding dark or low sodium soy sauce, tamari, and sweet soy sauce. I personally prefer the brand Kikkoman soy sauce when making Japanese and Korean dishes as I always get great results.

Mirin

Mirin is a sweet rice wine that is an essential ingredient in Japanese cuisine. It adds a unique flavor profile to teriyaki sauce contributing sweetness, depth, and subtle acidity.

There are different types of mirin available in the market–traditional mirin or “hon mirin” and “aji-mirin.” Hon mirin refers to true mirin, which is brewed through the traditional fermentation process. Aji-mirin, on the other hand, is a milder, sweeter, and cheaper version of mirin which is what I used in this recipe.

Sake

Sake is a Japanese rice wine that is made through a fermentation process using rice, water, and koji (a mold that converts starches to sugars). It essentially dilutes the saltiness of the soy sauce and adds depth of flavor, aroma, and complexity to teriyaki sauce.

A good substitute for sake is water or broth and dry sherry. Some say Shaoxing wine also works but I find its aroma too overpowering for a teriyaki sauce.

Sugar

When making homemade teriyaki sauce, my personal preference is brown sugar. Its molasses content makes the sauce richer with deeper caramel-like sweetness and color.

If you prefer a cleaner and lighter sweetness, white sugar can also work well.

How to Make Salmon Teriyaki

This easy teriyaki salmon recipe requires minimal preparation. By following these steps, you can do this anytime even on a busy weeknight. Here’s how:

1. Prepare the salmon

Remove pin bones (long, thin, needle-like bones) before cooking. Locate them by running your fingers along the length of the fillet then pull them at an angle using a clean pair of tweezers.

Divide a pound of salmon into 2 pieces then place in a bowl or directly in a heavy-duty greased foil. Rub with vegetable oil, salt, fresh garlic, and ginger. You can also use ground ginger and garlic powder for convenience.

2. Make the sauce

It’s as easy as combining all the teriyaki sauce ingredients in a bowl. Stir well until sugar is dissolved. There’s no need to pre-cook the sauce. You’ll see why later.

3. Cook the salmon

1. To start, preheat your oven or air-fryer to 400°F/ 200°C.
2. Create an open packet for the salmon using heavy-duty aluminum foil. This is important for two reasons. First, it helps create a delicious crispy crust on the outside of the fish. Second, it naturally thickens the sauce, so you don’t need to add cornstarch slurry.
3. Grease the aluminum foil to prevent the fish from sticking. Carefully place the salmon on the foil with the skin side down.
4. Pour the teriyaki sauce all over the salmon. Fold the edges of the foil, covering the sauce on the sides, but don’t seal it completely. Make sure the flesh of the fish is still exposed.
5. Bake the salmon until fully opaque, firm, flaky yet silky. Garnish with scallions/ green onion and sesame seeds on top while still warm.