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–+ servings
teriyaki salmon on black plate with white rice and broccoli
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4.86 from 7 votes

Teriyaki Salmon

Super simple 15 minute Teriyaki Salmon - air fry, bake or skillet. Delicious healthy weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: seafood
Keyword: teriyaki salmon, best teriyaki salmon, easy teriyaki salmon, teriyaki sauce
Servings: 2
Calories:

Equipment

  • Air fryer see notes below for SKILLET or OVEN cooking methods

Ingredients

  • 2 5-6 ounce salmon fillets
  • salt and pepper to taste

Glaze:

  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1 1/2 tablespoons light brown sugar packed
  • 1 clove garlic minced OR 1/2 teaspoon garlic powder
  • 1 teaspoon ginger grated OR 1/2 teaspoon ground ginger
  • cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons cold water

Instructions

Air Fryer Cooking Method:

  • Preheat air fryer to 400 degrees. Lightly spray air fryer basket with cooking spray (or brush with olive oil).
  • Whisk soy sauce, 1/4 cup of water, white vinegar, light brown sugar, minced garlic clove and minced ginger in a small saucepan.  
  • In a small cup blend 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the saucepan, whisking constantly until combined. Bring to a boil then reduce heat and simmer stirring occasionally until thickened then set aside.
  • Season salmon with salt and pepper. Transfer to the air fryer skin side down and cook 8 minutes (turning halfway through) or until salmon is cooked to an internal temperature of 145 degrees.
  • Brush top and sides of salmon with teriyaki sauce and air fry another minute or so until the glaze is caramelized.

Notes

  • Sub 1/2 teaspoon garlic powder for garlic cloves
  • 1/2 teaspoon ground ginger for fresh ginger
SKILLET METHOD:
To a small bowl, whisk soy sauce, 1/4 cup water, white vinegar, brown sugar, garlic, ginger and lemon juice.
In a small cup whisk 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the bowl, whisking constantly until combined then set aside.
Warm oil in a large frying pan over medium heat. Pat salmon dry with a paper towel and season with salt and black pepper.
Place salmon in the skillet skin side down. Cook 3-4 minutes until the skin is crisp and golden brown then carefully flip the fish over.
Pour teriyaki sauce around the sides of the salmon continuing to cook over low heat.
As sauce thickens, brush top and sides of the salmon. Continue cooking until salmon is cooked through to an internal temperature of 145 degrees.
OVEN METHOD:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
To a small bowl, whisk soy sauce, 1/4 cup water, white vinegar, brown sugar, garlic, ginger and lemon juice.
Add salmon to the baking sheet then brush top and sides with about 1 tablespoon of teriyaki sauce and season with salt and pepper. Set aside the remaining sauce.
Transfer salmon to the oven and bake 10-12 minutes or until salmon is cooked through to an internal temperature of 145 degrees.
While the salmon is baking, pour the remaining teriyaki sauce into a small saucepan.
To a small cup blend 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the saucepan, whisking constantly until combined. Bring to a boil then reduce heat and simmer stirring occasionally until thickened (2-3 minutes). Remove cooked salmon from the oven, brush with teriyaki sauce. Optional: broil 1-2 minutes to caramelize the glaze.