The sauce does double duty here. Half of it marinates the wild Alaska king salmon for ten to fifteen minutes, and the other half is thickened separately with a cornstarch slurry into a glaze, so nothing that touched raw fish goes back onto the plate. Six to eight minutes at 400°F, then serve over rice.
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Easy Air Fryer Teriyaki Salmon
Declan Chapin, Premier Catch
4
15 minutes
15 minutes
Japanese-Inspired
Main Course
Enjoy a quick and healthy meal with air fryer teriyaki salmon and rice. This recipe features Wild Alaska King Salmon fillets glazed in a sweet and savory teriyaki sauce, cooked to perfection in the air fryer. Served over fluffy rice, it's a delicious balance of protein and carbs for a satisfying dinner!
Ingredients
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4x 8oz Wild Alaska King Salmon
4 cloves minced garlic
2 tsp fresh ginger
½ cup low sodium soy sauce or tamari
⅓ cup honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp corn starch
1 tbsp water
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4 cups cooked white rice
¼ cup green onions, diced
white sesame seeds to garnish
Directions
Thaw salmon filets.
Preheat air fryer to 400°F.
In a bowl, whisk together garlic, ginger, soy sauce, honey, sesame oil, and rice wine vinegar. Mix until well combined.
Add salmon fillets to a ziplock bag and add half of the teriyaki sauce. Coat the salmon and let marinate for 10-15 minutes.
Line the air fryer basket with foil or parchment, then add the salmon fillets and air fry for 6 to 8 minutes.
While the salmon cooks, add the remaining teriyaki sauce to a saucepan over low heat. In a cup, mix the corn starch and water. Pour it in to the saucepan and whisk to combine. Bring sauce to a simmer and cook until thickened.
Brush teriyaki sauce over the salmon.
Top salmon on rice and garnish with green onions and sesame seeds.
Serve and enjoy!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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