Gone are the days of over-baked, dry salmon. Salmon in the air fryer comes out juicy and cooks so much faster than baking it in the oven. The air fryer also gives the salmon a nice browned crust and crisps up the skin, which is an extra treat because crispy skin wins!
I marinated the salmon in my own version of teriyaki sauce for 10 minutes before letting the air fryer do its magic. If you’ve read my previous Air Fryer Beef Tips recipe blog post, I’ve gushed about how the air fryer has made meal prepping and cooking so much easier for me.
Cooking Times Vary for Different Kinds of Salmon
I always pick King Salmon because it is fatty and tasty. Sockeye has a meatier taste (which I also like) and usually has firmer and thinner meat so it cooks quicker. This recipe uses thick cuts of King salmon (about 1 1/4” to 1 1/2”) that cooks in 12 minutes at 380F. If you prefer Sockeye or another variety of salmon that has thinner meat (about 3/4”), reduce the cooking time to 9 to 10 minutes.
If you want every bit of the skin crispy once the salmon is done, plate the salmon then carefully remove the skin. Cook the skin scale side up in the air fryer at 380F for 2 minutes.
Air Fryer Teriyaki Salmon
Place salmon in a medium sized bowl.
In a small bowl, combine coconut aminos, rice vinegar and honey. Pour it in top of the salmon and let it marinate for 10 minutes.
Lightly spray the air fryer basket with cooking oil spray.
Discard the marinade and place the salmon skin side down.
Sprinkle garlic powder, pepper and salt on top.
Cook at 380F for 12 minutes.
Let it cool for a few minutes before serving.