Air Fryer Teriyaki Salmon
Savory and garlicky teriyaki sauce with salmon is an easy protein for the week and only takes 10 minutes in an air fryer.
Servings 4
Calories 65kcal
Equipment
- air fryer
- airtight container
- tongs
- Mixing bowl
- whisk
- grater
- knife and cutting board
- dry and liquid measuring cups and spoons
- saucepan
- Parchment paper
- paper towel
Ingredients
- 4 5 oz salmon filets skin-on and one-inch thick
- ½ c low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp garlic minced
- 2 tsp ginger grated
- ¾ tsp sesame oil
- ¼ tso black pepper ground
- ½ tsp flaxseed powder for thickener
- sesame seeds optional topping
- scallions sliced thinly, optional topping
Instructions
- Pat the salmon dry with a paper towel and place it into a container skin side up.
- In a bowl, combine the soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and black powder until incorporated.
- Save ¼ cup of the marinade for glaze.
- Pour the marinade over the fish and make sure it’s thoroughly coated.
- Marinade for at least 30 minutes in the fridge.
- Make the glaze by combining the leftover marinate and flaxseed powder in a saucepan. Cook over medium heat until it thickens to the consistency of maple syrup, about 5-10 minutes. Picture here shows final consistency.
- Preheat the air fryer to 400 °F.
- Place the parchment paper in the air fryer tray. Place the salmon, skin-side down, on the parchment, and bake for seven minutes and then add the glaze for the last remaining three minutes.
- Test the fish temperature with an internal thermometer. Once it reaches 145 °F, it’s done, and you can remove it.
- Sprinkle with sesame seeds and scallions, and serve.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 1149mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg