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Air fryer teriyaki salmon fillets on a speckled plate.
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5 from 3 votes

Air Fryer Teriyaki Salmon

Perfectly cooked and easy to make, this air fried salmon recipe is delicious with a sweet and savory teriyaki marinade. Healthy, soy-free, and a great weeknight meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: American, Asian
Diet: Gluten Free, Low Calorie, Low Lactose
Servings: 4 people
Calories: 290kcal
Author: Alicia


  • 1 Air fryer or Air fryer lid


  • ½ cup coconut aminos
  • teaspoons cornstarch
  • teaspoons toasted sesame oil
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 4 4-6oz salmon fillets
  • oil spray
  • kosher salt
  • optional: toasted sesame seeds and sliced green onion


  • Add the toasted sesame oil to a medium pan with minced garlic, and turn to medium heat, stirring often till softened and fragrant - about 1 minute.Whisk in cornstarch till a smooth slurry forms.Stir in coconut aminos and ginger. Whisk together the teriyaki sauce ingredients in a medium pan or pot and bring to a simmer over medium heat. Simmer for 2-3 minutes until thickened, then remove from heat and set aside to cool. To hurry up the process, stick it in the fridge for a few minutes.
  • Pat the salmon fillets dry with paper towels. Transfer about ¾ of the teriyaki sauce to a shallow dish and place the salmon skin side up, with the meat in the sauce. Soak for up to 30 minutes.
  • Preheat the air fryer to 400 degrees F. Spray the inner container with oil and place the salmon skin side down. Sprinkle kosher salt over the top of the fillets and cook for 7 minutes, then remove the air fryer top to quickly brush remaining teriyaki sauce over the tops of salmon. Cook another 2-3 minutes until salmon is cooked through to medium (125-130 degrees F).
  • Carefully lift the salmon from the air fryer basket using tongs on the sides and sliding a spatula underneath the fillet. Serve warm, sprinkled with toasted sesame seeds and green onion, if desired.


  • There should not be a lot of teriyaki sauce with this recipe, just enough to soak the fillets and baste. If you'd like a lot extra for dipping, double the recipe for the sauce. 
  • I used Noble Made Coconut Aminos by The New Primal. Coconut aminos are lower in sodium than traditional soy sauce and also gluten free. They are considered "migraine friendly". Soy sauce can be substituted for this recipe, but you will need to add sugar to sweeten the mixture. This recipe is sugar free as written (except natural sugars).
  • Teriyaki salmon will keep in the fridge 2-3 days depending on the freshness of salmon. 


Serving: 1fillet | Calories: 290kcal | Carbohydrates: 7g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 753mg | Potassium: 839mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg