Air Fryer Teriyaki Salmon

• 4 salmon fillets 5 to 6oz each

Homemade Teriyaki Sauce

• ½ cup low sodium soy sauce
• 2 tablespoon rice vinegar
• 3 tablespoon brown sugar
• 2 cloves garlic minced
• 1 teaspoon minced ginger
• ½ teaspoon black pepper
• ¾ tablespoon corn flour/ cornstarch
  

  INSTRUCTIONS

  • Wipe the salmon fillets dry with paper towels.
  • In a small bowl, whisk together, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, black pepper and cornflour. Whisk until the sugar is dissolved.
  • Pour about ½ cup teriyaki marinade into a wide bowl and place the salmon skin-side up. Rub the marinade all over the salmon fillets. Marinate for 10 to 15 minutes.
  • Preheat Air fryer to 400F. Place the salmon skin side up on a parchment paper in the air fryer basket and air fry for 6 to 7 minutes until the skin is crispy.
  • Meanwhile, heat the remaining teriyaki marinade on medium heat on the stove until thick and saucy.
  • Turn the salmon filets, skin side down, and brush the teriyaki glaze over the salmon. Air fry the salmon for another 2 to 3 minutes or until the internal temperature is 140F to 145F.
  • Remove the salmon from the Air fryer. You can glaze the salmon with more teriyaki sauce if you prefer. Garnish with sesame seeds and sliced green onions.

  • NOTES

    • Bottled teriyaki sauce – for convenience or for quick meals. Dilute with one to two tablespoons of water for the marinade if it’s thick.
    • Frozen salmon fillets – thaw and dry thoroughly before proceeding with the recipe.
    • Store- leftover salmon in an airtight container in the fridge for 3 days.
    • Reheat – in the Air fryer at 350F for a few minutes until warm or on a skillet on medium heat.

    NUTRITION

    Serving: 1 fillet Calories: 303 kcal Total Carbs: 12 g Protein: 37 g Fat: 11 g Saturated Fat: 2 g Sodium: 1225 mg Fiber: 1 g Sugar: 9 g Vitamin A: 68 IUVitamin C: 1 mg Calcium: 41 mg Iron: 2 mg Net Carbs: 12 g