Make a quick and easy teriyaki salmon dish with homemade authentic Japanese teriyaki sauce. Enjoy the convenience of baking it in the oven or using an air fryer for a hassle-free cleanup.

salmon teriyaki in foil cooked in an air-fryer or oven.

Teriyaki Salmon Air Fryer

Here’s why this is my go-to recipe for making salmon teriyaki:

  • Perfectly cooked salmon fillets that are tender, moist, and flaky.
  • No marination is needed–the salmon and sauce are cooked together in a foil allowing the flavor of the sauce to infuse in the fish.
  • No fishy taste, thanks to two not-so-secret ingredients: ginger and garlic.
  • Uses homemade authentic Japanese teriyaki sauce which is undeniably superior to store-bought versions. Trust me, the effort of preparing your own teriyaki sauce is truly worthwhile.
  • Easy clean-up! This recipe eliminates the need for a pan, or baking dish and prevents oil splatters.

What you need

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

teriyaki salmon ingredients - soy sauce, mirin, sake, brown sugar, ginger, and garlic.


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.

salmon teriyaki recipe served with rice and bok choy.

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 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 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.


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.

homemade teriyaki sauce for salmon.

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.

salmon fillet in foil with teriyaki sauce.

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.

salmon with teriyaki sauce in an air-fryer.

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.
cooked teriyaki salmon on a plate with rice and bok choy.

How to Check Salmon Doneness

The cooking time for salmon can vary depending on the thickness of the fillet and the cooking method used, whether in an air-fryer or oven. Here are some general guidelines:


Preheat the air-fryer to 400°F/200°C. For a standard 1-inch thick salmon fillet, cook for about 8 to 10 minutes. Check for doneness by gently flaking the fish with a fork. If it easily flakes and reaches an internal temperature of 145°F (63°C), it is done. Adjust the cooking time accordingly for thicker or thinner fillets.


Preheat the oven to 400°F/200°C. For a 1-inch thick fillet, bake for approximately 12 to 15 minutes. Again, check for doneness by gently flaking the fish and ensuring it reaches an internal temperature of 145°F (63°C).

Remember, these are general guidelines, and actual cooking times may vary based on the specific characteristics of your salmon and the equipment used.

A properly cooked salmon will easily flake with a gentle fork or touch. If the salmon is still translucent and does not flake easily, it may need more cooking time. However, be cautious not to overcook the salmon, as it can become dry and less flavorful.

What to Serve with Salmon Teriyaki

These side dishes complement the flavors of teriyaki salmon. Choose one or a combination of these options to create a delicious meal

  1. Steamed Rice
  2. Stir-fried Vegetables
  3. Grilled Asparagus
  4. Steamed Broccoli
  5. Mixed Green Salad
  6. Sesame Noodles
  7. Miso Soup
  8. Green beans
  9. Cucumber Salad
  10. Sautéed Mushrooms
  11. Steamed or blanched Bok Choy

More salmon recipes

salmon teriyaki with rice and bok choy.

Teriyaki Salmon Air Fryer

Rate this recipe
This is the easiest teriyaki salmon made with authentic Japanese teriyaki sauce. Bake in the oven or cook in an air-fryer for easier cleanup. The salmon and sauce are cooked together allowing the flavor of the sauce to infuse into the fish.
Servings2 servings
preparation time10 minutes
Total cooking time12 minutes


  • 1 pound salmon fillet, divided (with or without skin)
  • ½ teaspoon grated ginger
  • ½ teaspoon grated garlic
  • ¼ teaspoon salt
  • 2-3 teaspoon oil

Homemade Salmon Teriyaki Sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake (note 1)
  • 1 tbsp brown sugar (packed)

To Serve

  • scallions/ spring onion (slice)
  • rice


  • Preheat oven or air-fryer to 375°F/ 190°C.
  • Prepare salmon – Divide salmon into 2 pieces (if preferred) and place in a bowl. Rub with 2 teaspoons of oil, salt, garlic, and ginger. Set aside.
    1 pound salmon fillet, divided, 1/2 teaspoon grated ginger, 1/2 teaspoon grated garlic, 1/4 teaspoon salt
  • Make the sauce – Combine all the teriyaki sauce ingredients in a bowl. Stir until the sugar has dissolved. Taste and adjust sugar based on preference.
    2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake
  • Create an open packet for the salmon using heavy-duty aluminum foil. Lightly grease with vegetable oil to prevent the fish from sticking.
  • Place salmon in the foil and pour teriyaki sauce all over. 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.
  • Cook salmon for 8 to 9 minutes in an air-fryer or 12-5 minutes in an oven until cooked. Check for doneness by gently flaking the fish with a fork. It is done when it's opaque, firm, flaky yet silky.
  • Serve – Transfer cooked salmon to a plate, and spoon over with the thickened sauce. Sprinkle with scallions/spring onions while still warm. Serve with rice and enjoy!

Recipe Notes & Tips:

  1. Sake – substitute with water or broth if not available.
  2. Cooking time – The cooking time for salmon can vary depending on the thickness of the fillet. For a standard 1-inch thick salmon fillet, cook for about 8 to 10 minutes in an air-fryer and 12 to 15 minutes in the oven.
Author : Mella
Course : Main Course
Cuisine : Japanese
Keyword : authentic teriyaki salmon, teriyaki salmon air fryer, teriyaki salmon baked, teriyaki salmon recipe
Nutrition Facts
Teriyaki Salmon Air Fryer
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

Originally published July 2015. Updated May 2023 with new photos and a streamlined recipe after further testing to improve the recipe!

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