Description
A quick, healthy twist on classic Japanese teriyaki salmon, air-fried for a crisp crust and tender, flaky texture. Sweet-salty glaze sticks to every bite, making it a weeknight favorite for busy home cooks.
Ingredients
4 salmon fillets (6 oz each)
2 tbsp soy sauce (low sodium preferred)
2 tbsp brown sugar
1 tbsp mirin (non-alcoholic substitute)
1 tsp rice vinegar
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp cornstarch
1/2 cup breadcrumbs (optional for extra crunch)
1 tbsp sesame seeds (optional)
1 green onion, sliced (for garnish)
Instructions
In a bowl, whisk soy sauce, brown sugar, mirin substitute, rice vinegar, garlic, and ginger to make teriyaki sauce.
Pat salmon dry and brush both sides with 1/2 tbsp cornstarch.
Place salmon in a shallow dish and pour half the teriyaki sauce over it; refrigerate for 15 minutes (or up to 24 hours).
Reheat air fryer to 375°F (190°C). Transfer salmon to the air fryer basket, turning to coat remaining side with sauce.
Air fry for 8 minutes, flip salmon gently, and baste with remaining sauce. Cook 6-8 minutes longer until golden and bubbles in the sauce pop.
Sprinkle with breadcrumbs, sesame seeds, and green onion before serving.
Notes
Use a non-alcoholic mirin substitute like aqua mirin or a mix of apple cider vinegar and sugar.
Marinate no longer than 24 hours to prevent over-tenderizing.
Freeze unbaked salmon (in a baking dish covered with sauce) for up to 3 months; thaw before cooking.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 350
- Sugar: 18g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 60mg