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Stroller Envy

Quick Teriyaki Air Fryer Salmon

A quick homemade teriyaki glaze with mirin and fresh ginger.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets 6 oz each, about 1 inch thick, thawed; pin bones removed
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon fresh ginger finely grated
  • 1 teaspoon olive oil
  • 1 scallion thinly sliced
  • 1/2 teaspoon sesame seeds

Method
 

  1. Preheat the air fryer to 380°F for about 3 minutes, or follow its preheating instructions. Pat the thawed salmon dry with paper towels.
  2. In a small saucepan, stir the soy sauce, mirin, sugar and ginger over medium heat. Simmer for 2–3 minutes, until slightly syrupy. Remove from the heat.
  3. Brush the salmon with oil and place skin-side down in the basket. Cook for 5 minutes, then brush with half the teriyaki glaze, keeping the remaining glaze untouched in the saucepan.
  4. Cook for another 4–7 minutes, until the salmon reaches 145°F. Spoon the reserved clean glaze over the cooked fish and top with scallion and sesame seeds.

Notes

Equipment: air fryer with room for two fillets, instant-read thermometer.
Serving size: one 6-ounce salmon fillet with half the toppings.
Times assume two 6-ounce fillets in one layer with space between them. If they do not fit, cook in batches and allow extra time. Thickness and air-fryer models affect cooking time; use a thermometer.
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.