Air fried salmon teriyaki
Salmon fillets are marinated in reduced teriyaki sauce, air fried for eight minutes, brushed with the marinade and cooked for another four minutes.
Servings 3 people
Ingredients
Teriyaki sauce
- 6 tablespoons Japanese soy sauce
- 6 tablespoons sake
- 6 tablespoons mirin
Fish and garnish
- 3 salmon fillets 500 grams / 1.1 pounds total weight
- toasted sesame seeds to garnish
- sliced scallions to garnish
- chili flakes optional
Instructions
Reduce the teriyaki sauce
- Pour the soy sauce, sake and mirin into a pan.
- Boil, uncovered, until reduced by half.
- Cool completely.
Marinate the salmon fillets
- Wipe the salmon fillets with paper towels to remove surface moisture.
- Lay them fillets in a shallow bowl in a single layer.
- Pour the reduced teriyaki sauce over the fish.
- Cover the bowl and marinate the fish in the fridge for half an hour then turn the salmon fillets over and continue marinating for another half an hour.
Air fry the salmon teriyaki
- Line the air fyer basket with parchment paper.
- Drain the salmon fillets (reserve the remaining marinade) and lay then side by side in the basket at least half an inch apart.
- Air fry the fish at 200C for eight minutes.
- Remove the basket from the air fryer and brush the remaining teriyaki sauce on the fish.
- Air fry the salom fillets for another four minutes at 200C.
Serve your air fried salmon teriyaki
- Using a wide spatula, transfer the cooked fish to individual plates.
- Sprinkle with toasted sesame seeds and scallions (and, chili flakes, optionally) before serving.
