A quick and delicious air fryer teriyaki salmon with a glossy, homemade teriyaki glaze made in minutes that combines sweetness and umami flavors.
Teriyaki salmon is so good, I was surprised to find out how easy it is to prepare. Perhaps not always as simple as we make it, but Jeff is an expert at converting recipes to meet our gluten and dairy-free diet, while keeping them both easy and delicious.
The first change he made was to make it in the air fryer. It’s quick, easy, better contains the fish odor, and easier to clean up. More importantly, the air fryer gave the salmon a perfectly crisp surface while keeping the inside moist and tender.
Another advantage, we can start with fresh or frozen salmon. Plus, cooking frozen salmon in the air fryer is a method we use frequently.
The key change in this air fryer teriyaki salmon was to deviate from our homemade GF Teriyaki sauce we use on chicken, since we were out of two ingredients. Jeff experimented a bit and then settled on GF rice vinegar and sugar instead of mirin and cooking sake.
The result was a sweet-salty umami glaze with just the right balance.
What you need to make air fryer teriyaki salmon
- Salmon fillets – we prefer king salmon (chinook) skin-on fillets
- Teriyaki sauce – either made from rice vinegar and raw sugar, or our homemade GF Teriyaki sauce
- Green onions and toasted sesame seeds – optional and great for garnish
- Tapioca starch or corn starch – to thicken for a glaze
Tips for making air fryer teriyaki salmon
- Pat the salmon dry before brushing with the sauce to help it stick.
- Don’t overcrowd the air fryer basket; leave space between fillets.
- If your fillets are thick, reduce the temperature slightly and extend the cooking time.
- This simple recipe can also be used with chicken. In fact, we made a version of teriyaki chicken together in a cooking class.
- We have shared our more traditional GF teriyaki sauce recipe here, and we believe it will substitute perfectly in this recipe.
- My husband thinks that the leftovers, served cold the next day, were just as good.
Serving suggestions
We like to serve our teriyaki salmon with steamed jasmine rice and a green vegetable for color. Our current favorites are simple options like sliced cucumber, lightly sautéed bok choy, or stir-fry cabbage.
Our air-fryer teriyaki salmon recipe
Air fryer teriyaki salmon
Air fryer teriyaki salmon is an easy weeknight meal with tender fish and a glossy, homemade teriyaki glaze made in minutes.
Ingredients
- 10 ounces salmon fillets (Chinook preferred)
- ½ teaspoon tapioca or corn starch
Sauce
- 3 Tablespoons rice vinegar
- 3 Tablespoons gluten free soy sauce
- 2 teaspoons raw sugar
Instructions
- Mix the rice vinegar, soy sauce, and sugar in a bowl until the sugar fully dissolves.
- Pat the salmon dry with paper towels. Brush a light layer of the teriyaki sauce on all sides of the salmon.
- Line your air fryer basket or tray with parchment paper, then place the salmon fillets, skin side down, on it.
- Cook at 400°F (200°C) for 11–14 minutes, depending on thickness, until the fish flakes easily with a fork.
- While the salmon is cooking, mix the remaining teriyaki sauce with the starch, then warm it in a pan or pot over medium heat until it starts to thicken. Remove from the stove.
- When the salmon has finished cooking, portion it onto plates, brush it with the thickened teriyaki sauce, sprinkle with green onions and/or sesame seeds, and serve hot.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 3gUnsaturated Fat: 14gCholesterol: 90mgSodium: 1238mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 33g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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