When it comes to quick, healthy meals, nothing beats the convenience of an air fryer. This air fried teriyaki salmon recipe delivers crispy, perfectly cooked salmon glazed with a rich, homemade teriyaki sauce. Pair it with quick-pickled cucumbers and roasted asparagus for a complete, restaurant-quality meal made at home. Plus, we’ll show you how to adapt this recipe for oven cooking if you don’t have an air fryer!
Why Make Teriyaki Salmon in the Air Fryer (or Oven)?
- Fast Cooking: Air frying cooks salmon in just 15–18 minutes, and the oven takes only a few minutes longer.
- Healthy Option: Both methods require minimal oil, and salmon is packed with protein and omega-3 fatty acids.
- Versatile Cooking: Whether you use an air fryer or oven, the homemade teriyaki glaze caramelizes beautifully.
How to Make Air-Fried Teriyaki Salmon
Ingredients You’ll Need
To make this dish, you’ll need basic pantry ingredients for the teriyaki glaze, plus fresh salmon portions:
- For the salmon: Salmon fillets, soy sauce, mirin, rice vinegar, lime juice, and brown sugar.
- Optional sides: Quick-pickled cucumbers and roasted asparagus elevate the dish.
Cooking Instructions: Air Fryer Method
- Prep the Salmon: Season salmon portions with a light sprinkle of salt.
- Make the Teriyaki Glaze: Whisk together soy sauce, mirin, rice vinegar, lime juice, and brown sugar.
- Cook in the Air Fryer: Brush the salmon with teriyaki glaze and place it in the air fryer basket. Cook at 400°F for 15–18 minutes, basting with glaze every 5 minutes. The salmon is done when the internal temperature reaches 125°F.
Cooking Instructions: Oven Method
- Preheat the Oven: Set your oven to 400°F and line a baking sheet with parchment paper or foil.
- Prep the Salmon: Season salmon portions with a light sprinkle of salt.
- Make the Teriyaki Glaze: Prepare the glaze as described above.
- Bake the Salmon: Place the salmon fillets on the prepared baking sheet and brush with the teriyaki glaze. Bake for 12–15 minutes, basting with glaze halfway through. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125°F.
Tips for Perfect Air Fried Teriyaki Salmon
- Choose the Right Salmon: Fresh, high-quality salmon makes all the difference. Look for fillets with firm, bright flesh.
- Baste Frequently: Brushing the glaze on the salmon every few minutes ensures maximum flavor and caramelization.
- Check the Temperature: Use a meat thermometer to avoid overcooking.
What to Serve with Teriyaki Salmon
This dish pairs beautifully with:
- Quick-Pickled Cucumbers: The tanginess balances the rich teriyaki glaze.
- Roasted Asparagus: A simple, healthy green side.
- Rice or Quinoa: For a heartier meal, serve the salmon over steamed rice or fluffy quinoa.
Why This Recipe is a Winner
This air-fried teriyaki salmon recipe is perfect for busy moms, health-conscious foodies, or anyone looking to whip up a delicious meal in under 30 minutes. The air fryer or oven makes it easy to achieve perfectly cooked salmon with a caramelized teriyaki glaze.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes, but thaw the salmon completely and pat it dry before cooking for the best results.
2. What if I don’t have mirin?
Substitute with an additional tablespoon of rice vinegar, sake, or even cooking sherry.
3. How do I know when the salmon is cooked?
The salmon is ready when it flakes easily with a fork or reaches an internal temperature of 125°F.
Give this air-fried teriyaki salmon recipe (or the oven version) a try! It’s quick, healthy, and budget-friendly—a true triple threat for your weeknight dinner lineup.
Air Fryer Teriyaki Salmon with Quick Pickled Cucumbers and Roasted Asparagus
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and healthy dinner that feels restaurant-worthy! This air fryer teriyaki salmon is paired with tangy pickled cucumbers, roasted asparagus, and a creamy feta sauce. Perfect for a flavorful, budget-friendly meal in under 30 minutes.
Ingredients
Quick Pickled Cucumbers:
- ½ cucumber, thinly sliced
- ¼ cup white vinegar (or rice vinegar/red wine vinegar)
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- ¼–½ tsp fresh ginger, grated (or a pinch of dried ginger)
- Thinly sliced red onion or shallot (optional)
Teriyaki Salmon:
- 4 salmon portions (about 1 pound)
- 1 tbsp mirin (or extra rice vinegar, sake, or cooking sherry)
- 2 tbsp soy sauce (or coconut aminos/tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice (or juice from ½ lime)
- 1 tbsp brown sugar (or maple syrup)
- Salt, to taste
Roasted Asparagus:
- 1 bunch asparagus, tough ends trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
Creamy Feta Sauce:
- ¼ cup Greek yogurt
- 4 oz feta cheese
- Optional: A squeeze of lemon
Instructions
-
Prepare the Quick Pickled Cucumbers:
- Mix vinegar, honey, salt, pepper, and ginger in a bowl.
- Add cucumber slices and red onion or shallot (if using). Stir to coat.
- Refrigerate until ready to serve.
-
Make the Teriyaki Sauce:
- Whisk together mirin, soy sauce, rice vinegar, lime juice, and brown sugar.
-
Cook the Salmon:
- Lightly salt salmon portions. Brush with teriyaki sauce.
- Air fry at 400°F for 15–18 minutes, basting with sauce every 5 minutes. Salmon is done when the internal temperature reaches 125°F.
-
Roast the Asparagus:
- Toss trimmed asparagus with olive oil, salt, and pepper.
- Roast at 400°F for 5–10 minutes, depending on thickness, turning halfway through if needed.
-
Make the Creamy Feta Sauce:
- Blend Greek yogurt and feta in a food processor until smooth. Add lemon juice if desired.
-
Plate and Serve:
- Spread feta sauce on the plate, add salmon, top with roasted asparagus, and garnish with pickled cucumbers.
- Prep Time: 10
- Cook Time: 20
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