Whether you prefer the speed of an air fryer or the even heat of an oven, our dual-method teriyaki salmon recipe ensures a delicious meal tailored to your cooking style.
When brainstorming new content ideas, teriyaki salmon kept coming to mind. I absolutely love salmon – it’s so versatile, packed with healthy fats, and bakes up beautifully. And who doesn’t love a good teriyaki glaze? The sweet yet slightly salty flavor pairs perfectly with the richness of salmon. I’ll admit, I’m pretty obsessed with Japanese cuisine and have been dying to develop my own teriyaki salmon recipe for the blog.
The inspiration struck me last weekend when I was out grocery shopping. I spotted the most gorgeous, fresh wild salmon at the fish counter. I could already envision the caramelized exterior and tender, flaky interior after being lacquered with a homemade teriyaki glaze. My mouth was watering just thinking about it! I immediately grabbed the salmon and gathered ingredients for my teriyaki marinade.
Once home, I whisked up a quick teriyaki sauce with soy sauce, brown sugar, grated ginger, garlic, and other Asian-inspired flavors. After letting the salmon marinate for 30 minutes, I baked it in the oven until perfectly cooked. The result was unbelievable – the salmon was melt-in-your-mouth tender and infused with the most incredible sweet and salty flavors.
I’m so thrilled to be sharing this foolproof teriyaki salmon recipe today on Food And Meal. I really think you all will love it as much as I do! From the easy homemade teriyaki sauce to the simple yet flavorful cooking method, this baked salmon is a major crowd-pleaser. It makes for a quick, healthy weeknight meal or even an elegant dinner party entrée when served alongside rice, veggies, or a fresh salad.
How to cook teriyaki salmon in air fryer
As you begin, there’s an air of excitement in preparing the teriyaki marinade—a rich concoction of soy sauce, mirin, sake, and sugar. The balance of ingredients is crucial, as it creates a symphony of flavors that will later envelop the salmon. The anticipation builds as you watch the glossy mixture reduce to a thicker glaze, its aroma promising a delicious outcome.
Marinating the salmon is a step filled with expectation. As the fish soaks up the teriyaki sauce, you can almost taste the final product. There’s a sense of eagerness as you preheat the air fryer, knowing that it will cook the salmon evenly and quickly, a perfect match for today’s fast-paced lifestyle yet yielding a result that feels leisurely and indulgent.
Placing the marinated salmon into the air fryer basket, you’re met with the satisfying sound of sizzle, a hint that something wonderful is about to happen. It’s a moment of contentment, knowing that in just a few minutes, you’ll have a dish that could easily rival those found in a fine dining restaurant.
The cooking process itself is a hands-off affair, allowing you time to ponder side dishes or simply relax. The air fryer’s efficiency is a boon, especially on days when the thought of slaving over a hot stove is less than appealing. And yet, despite the ease, there’s no compromise on quality—the air fryer salmon emerges with a tantalizing aroma, its edges crisped to perfection by the circulating heat.
Taking that first bite is nothing short of revelatory. The contrast between the crunchy exterior and the succulent interior is a textural delight, while the depth of the teriyaki flavor is profoundly satisfying. It’s a dish that speaks to the soul, comforting yet sophisticated, simple yet complex.
Personally, I find immense joy in the simplicity and speed of this cooking method. It’s empowering to know that such a refined dish can be created in the comfort of one’s own kitchen, with an appliance that does most of the work for you. The air fryer teriyaki salmon is a testament to the fact that you don’t need to spend hours in the kitchen to enjoy a meal that’s both nourishing and exciting.
Other Teriyaki Salmon Recipes
Teriyaki Salmon
Ingredients
Ingredients for the salmon:
- 2 ½ pounds salmon fillets sliced into 2-inch slices
Ingredients for the sauce:
- 3 Tablespoons teriyaki sauce
- 3 Tablespoons hoisin sauce
- 3 Tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1/3 cup light brown sugar
- 2 cloves garlic minced
- 2 teaspoons ginger grated
Ingredients for serving:
- Sesame seeds
- Green onions thinly sliced
Instructions
- Preheat the oven to 400 degrees. Add a sheet of aluminum foil onto a baking sheet.
Preheat your air fryer to the recommended temperature, usually around 400 degrees
- Prepare the sauce. In a bowl, add in the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sesame oil, light brown sugar, minced garlic and grated ginger. Whisk until smooth in consistency.
- Add the salmon fillets into a bowl. Pour the sauce over the fillets. Toss gently to coat. Cover and set aside to marinate for 20 minutes.
- Transfer the salmon fillets onto the baking sheet.
- Place into the oven to bake for 10 to 15 minutes or until the salmon is cooked through. Remove and set aside.
When using the air fryer, cooking time may be shorter than in the oven. Begin with a shorter time range, such as 8 to 12 minutes, and check for doneness. Air fryers generally cook faster than traditional ovens.
- In a saucepan set over medium heat, add in the remaining marinade. Allow to come to a boil. Lower the heat to low. Cook for 4 minutes until thick in consistency. Brush over the salmon fillets.
- Serve immediately with a garnish of sliced green onions and sesame seeds.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Teriyaki Salmon by the griller
Preheating the grill is a critical step, as a hot surface sears the salmon quickly, preventing sticking and promoting those coveted grill marks that add both flavor and visual appeal. It’s important to oil the grill grates before cooking to further reduce sticking and to clean them well to avoid any previous residues affecting the taste of the salmon.
Once the grill is ready, the salmon fillets are placed skin-side down (if skin-on) on the grates. There’s a sense of satisfaction in hearing the sizzle as the fish hits the grill, signaling the start of the transformation. The lid is closed to create an oven-like environment, ensuring even cooking and allowing the smoke to infuse the salmon with additional flavor.
Basting the salmon with extra teriyaki sauce while it cooks adds layers of glaze, resulting in a sticky, sweet coating that contrasts delightfully with the smoky undertones from the grill. Flipping the salmon should be done carefully to keep the fillets intact, revealing the grill marks that signify a well-cooked piece of fish.
The emotional payoff comes when the salmon is finally removed from the grill, the exterior glistening with the caramelized teriyaki sauce, and the interior perfectly cooked—moist and flaky. The aroma is intoxicating, a blend of charred woodiness and the sweet tang of the teriyaki.
In personal opinion, the act of grilling teriyaki salmon is a rewarding experience that combines the primal allure of cooking over an open flame with the refined flavors of Japanese cuisine. It’s a method that requires mindfulness and presence, as the cook must engage with the food, the fire, and the environment to achieve the desired outcome. The result is a dish that is as pleasurable to make as it is to eat, embodying the joy of grilling and the elegance of Asian flavors.
Expert tips about Teriyaki Salmon recipe
Cooking Notes
- Choose Quality Salmon: Start with high-quality salmon fillets. Look for fresh, wild-caught salmon for the best flavor and texture.
- Marinate for Flavor: Give your salmon time to marinate in the teriyaki sauce. The longer, the better. Aim for at least 30 minutes in the refrigerator, but if you have more time, a few hours or overnight will intensify the flavor.
- Preheat the Oven: Ensure your oven is properly preheated to the recommended temperature. This helps cook the salmon evenly and retain its moisture.
- Use a Thermometer: For perfect results, use a meat thermometer to check the internal temperature of the salmon. It should reach 145°F (63°C) for safe consumption.
- Basting for Extra Flavor: While baking, baste the salmon with the teriyaki glaze a couple of times. This adds an extra layer of flavor and keeps the salmon moist.
- Avoid Overcooking: Be cautious not to overcook the salmon, as it can become dry and less flavorful. Always check for doneness a few minutes before the recommended cooking time is up.
- Fresh Garnishes: Garnish your Baked Teriyaki Salmon with fresh ingredients like sesame seeds and green onions to enhance the presentation and taste.
Serving Suggestions about Teriyaki Salmon recipe
- Serve over a bed of mixed greens or spinach for a nice salad pairing
- Pair with steamed vegetables like broccoli, carrots, snap peas for a healthy side
- Serve alongside rice or quinoa to soak up the tasty teriyaki glaze
- Top a bowl of beef udon noodles or ramen with the salmon for a Japanese-inspired noodle dish
- Stuff into lettuce wraps along with fresh veggies and herbs for a low-carb option
- Use in sushi rolls, nigiri sushi or sashimi
- Add to a grain bowl with ingredients like avocado, edamame, cabbage, radishes
- Toss with soba noodles and sesame seeds for a cold noodle salad
- Serve over zucchini noodles instead of regular pasta
FAQs about Salmon Recipe
- Can I use a different type of fish for this recipe?Absolutely! While salmon is a popular choice, you can use other fish like trout, cod, or mahi-mahi. Adjust the cooking time according to the thickness of the fish.
- How long can I store leftover Teriyaki Salmon, and how should I do it? Leftover Teriyaki Salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the microwave or oven until warmed through.
- Can I use a store-bought teriyaki sauce? Yes, you can use a store-bought teriyaki sauce for convenience. However, making your own allows you to control the flavor and ingredients.
- Can I freeze Teriyaki Salmon? Yes, you can freeze Teriyaki Salmon. Wrap it tightly in plastic wrap and foil or place it in an airtight container. Use within 2-3 months for the best quality.
- How do I prevent the salmon from sticking to the baking sheet? To prevent sticking, line the baking sheet with parchment paper or lightly grease it with cooking spray or oil before placing the salmon fillets.
Conclution
I hope you all enjoyed this easy, flavorful teriyaki salmon recipe as much as I did! The homemade teriyaki sauce takes it over the top, infusing the salmon with a perfect balance of sweet and salty. Let me know if you give this air fryer  teriyaki salmon a try. I always love hearing feedback, stories, and suggestions from my wonderful readers here at Food And Meal!
What are some of your favorite ways to cook salmon at home? Do you have a go-to teriyaki sauce recipe? Share your kitchen wisdom in the comments below!
Thanks so much for stopping by today and allowing me to share my passion for cooking with all of you. I had such a blast developing and testing this recipe. I can’t wait to publish more delicious, simple meals very soon. Stay tuned!
Wishing you happy and healthy eating, James Anderson and Yukiko
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.