Meals · High Protein
Air Fryer Teriyaki Salmon (44g Protein)
This air fryer teriyaki salmon delivers 44 grams of protein and 577 calories per serving with a caramelized glaze and ideally flaky fish. A simple homemade teriyaki sauce made from soy sauce, mirin, and honey glazes the salmon during the last minutes of cooking, creating that signature glossy finish in just 15 minutes.
Nutrition per serving
- Protein
- 44 g
- Calories
- 577
- Carbs
- 26 g
- Fat
- 31 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 14 oz salmon fillet — skin-on, cut into 2 portions, about 7 oz each
- 3 tbsp soy sauce
- 3 tbsp mirin — Japanese sweet rice wine
- 1.5 tbsp honey
- 1 tbsp ginger — freshly grated
- 2 cloves garlic — minced
- 1 tsp sesame oil
- 1 tbsp sesame seeds — for garnish
Steps
- In a small saucepan, combine soy sauce, mirin, honey, ginger, and garlic. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Set aside.
- Pat salmon fillets dry. Brush lightly with sesame oil and season with a pinch of salt.
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Place salmon skin-side down in the air fryer basket. Cook for 7 minutes.
- Brush the top of each fillet generously with teriyaki glaze. Cook for 2-3 more minutes until glaze is caramelized and fish flakes easily with a fork (internal temp 125°F for medium).
- Transfer to plates, drizzle with remaining glaze, and sprinkle with sesame seeds. Serve immediately with steamed rice and vegetables.
Why This Works
The air fryer's intense, circulating heat caramelizes the teriyaki glaze without overcooking the delicate salmon flesh underneath. Traditional teriyaki is a reduction-based sauce, not a thick glaze. We reduce the sauce on the stovetop first so it clings to the fish instead of running off. Brushing the glaze on during the final minutes prevents burning while still achieving that glossy, lacquered finish. The skin crisps against the basket while protecting the flesh from drying out. (USDA #175168). delivering 25g protein per 100g.
The Authentic Approach
Traditional Japanese teriyaki uses a simple 2:2:2:1 ratio of soy sauce, sake, mirin, and sugar. No garlic or ginger. Our version adds these aromatics for a more Westernized flavor profile. For a more authentic taste, omit the garlic and ginger, and note that authentic teriyaki sauce is thinner than American-style teriyaki. It should coat the fish, not glob on top.
Oven Alternative
No air fryer? Bake salmon on a parchment-lined sheet at 400°F (200°C) for 12-15 minutes. Brush with glaze at the 8-minute mark. For extra caramelization, broil for the final 2 minutes, watching carefully to prevent burning.
Sources Research-Backed
Frequently Asked Questions
Can I use frozen salmon for Air Fryer Teriyaki Salmon?
Yes, but adjust the timing. Cook frozen fillets at 400°F for 12-14 minutes before glazing, then add teriyaki and cook 2-3 more minutes. Pat fillets dry after thawing slightly (about 5 minutes) if the surface is icy. Moisture prevents the glaze from caramelizing properly.
How do I store and reheat Air Fryer Teriyaki Salmon?
Store leftover salmon in an airtight container for up to 2 days. Reheat in the air fryer at 350°F for 3-4 minutes. The lower temperature prevents overcooking. For meal prep, store the glaze separately and brush on fresh when reheating.
Can I use store-bought teriyaki sauce instead of homemade?
Yes, the cooking times stay the same. Use about 3 tablespoons of bottled sauce. For better results, reduce store-bought sauce in a small pan for 2-3 minutes first. It thickens and clings to the salmon instead of running off during cooking.
