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Air fryer honey teriyaki salmon with a flaky tender salmon fillet, glossy honey teriyaki glaze, fresh parsley garnish, and lemon wedge, served as a flavorful and healthy seafood dinner.
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Air Fryer Honey Teriyaki Salmon - Fast, Flavorful, and Foolproof

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • Salmon fillets: 4 fillets (about 6 ounces each), skin-on preferred for easier handling.
  • Soy sauce or tamari: 1/4 cup. Use low-sodium if sensitive to salt.
  • Honey: 2 to 3 tablespoons, depending on how sweet you like it.
  • Rice vinegar: 1 tablespoon for brightness. Apple cider vinegar works in a pinch.
  • Sesame oil: 1 teaspoon for nutty depth.
  • Garlic: 2 cloves, minced.
  • Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground in a pinch).
  • Cornstarch: 1 teaspoon (optional, to thicken glaze).
  • Black pepper: A few grinds, to taste.
  • Sesame seeds: For garnish.
  • Green onions: Sliced, for garnish.
  • Cooking spray or oil: To lightly coat the air fryer basket.
  • Lemon or lime wedges: Optional, for serving.

Instructions

  • Pat the salmon dry. Blot each fillet with paper towels. Dry surfaces help the glaze cling and the edges caramelize.
  • Make the marinade. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper until smooth.
  • Marinate briefly. Place salmon in a shallow dish or a zip-top bag. Pour in about two-thirds of the marinade, coating all sides. Let sit 10–15 minutes at room temperature. Reserve the remaining marinade to brush later.
  • Preheat the air fryer. Set it to 390°F (200°C) for 3–4 minutes. A hot basket prevents sticking and promotes crisp edges.
  • Prep the basket. Lightly spray or rub the basket with oil. If your salmon has skin, plan to cook it skin-side down.
  • Air fry the salmon. Arrange fillets in a single layer, not touching. Cook at 390°F (200°C) for 6–8 minutes, depending on thickness.
  • Brush with glaze. Quickly open the basket and brush the tops with the reserved marinade. If you like a thicker glaze, simmer the reserved marinade with 1 teaspoon cornstarch and 2 teaspoons water for 1–2 minutes until glossy, then brush.
  • Finish cooking. Air fry 1–3 more minutes, until the salmon flakes easily and reaches an internal temperature of 125–130°F for medium or 145°F for well-done. Avoid overcooking.
  • Rest and garnish. Let salmon rest 2 minutes. Sprinkle sesame seeds and green onions. Serve with lemon or lime wedges.
  • Serve with sides. Great with jasmine rice, brown rice, quinoa, steamed broccoli, snap peas, or a cucumber salad.