airfryer salmon

Air fryer salmon teriyaki recipe ready in 8 mins! The air fried salmon with teriyaki glaze is the best keto Teriyaki salmon when you want dinner fast!

Air Fryer Salmon Teriyaki (Keto, Paleo, Whole30)

Keto Teriyaki Sauce (see notes)

salmon (3

xanthan gum

Toasted white sesame seeds (sprinkle optional)

scallion

Sauce

Follow this keto teriyaki sauce recipe instructions to prepare the sauce but do not add the xanthan gum thickener. Let the sauce cool to room temperature.

For the teriyaki sauce:

Marinate

In a small baking tray or casserole dish that’s just big enough to fill in all the salmon pieces, pour over ⅓ cup of the teriyaki sauce and marinate the fish skin side up for 15-20 minutes.

Teriyaki salmon marinade:

Prep

Line the air fryer basket with a thin layer of  parchment paper or an air fryer liner. Slightly drip off the marinade and place the fish, side skin down, in the basket and with some gap between the fillets. Discard the marinade.

Air Fry

Air fry at 400F for 7 to 9 minutes. The exact time will depend on the thickness of the fish and your appliance. Mine was done at 7 minutes for medium-rare and 8 minute for medium.

To thicken the teriyaki sauce, take ¼ cup of the sauce and add it to a small sauce pot. Bring it to a low simmer. Gradually and slowly sprinkle in 1/8 tsp xanthan gum while whisking at the same time to prevent clumps.

Check

The fish will be nearly opaque when cut into, at 120F (49C) at the thickest part. You can peek into the thickest part with a sharp knife or fork. It should flake easily, but still has a little translucency in the center.

Serve

Transfer the fishes to a plater. Glaze the salmon with teriyaki sauce. Sprinkle with toasted sesame seeds, if using, and scallions. Remove the skin before serving. I recommend serving them warm.

Air fried the salmon:

Crunchy, spicy peanut-crusted salmon with fluffy rice. Quick to make and high in protein and plants, but still feels like a treat. She’s a beauty.

Spicy Peanut Air Fryer Salmon Bowl

Jasmine Rice

Skinless Salmon Fillet

Green Bean

Coriander

Lime

Peanut

Garlic Powder

Chilli Powder

Ground White Pepper

Caster Sugar

Toasted Sesame Seeds

Cherry Tomatoes

Red Bird's Eye Chilli

Cook the rice following packet instructions.

For the spice mix, finely chop or crush the peanuts and add to a large mixing bowl. Add the garlic powder, chilli powder, white pepper, sugar and sesame seeds and mix to combine. Transfer ¾ of the spice mix to a large plate, setting aside the rest for garnish.

Take your salmon and pop it on top of the spice mix, flesh side down. Press gently to coat, pressing it up the sides too. Drizzle the salmon with a little olive oil then transfer to the air fryer basket. Cook in the air fryer at 180°C for 8-10 mins or until cooked through (this will depend on the thickness of the salmon).

While the salmon is cooking, make the sauce. Add the peanuts to a high speed blender and blitz until you have a nice smooth sauce, scraping down the sides a few times if necessary. Halve the cherry tomatoes and deseed the chilli (or leave the seeds in if you like it spicy) then throw both into the blender and blitz until smooth. Taste and season with salt and the juice of the limes. Set aside.

Bring a pot of salted water to the boil. Drop in the green beans for 2 mins until tender, then drain and set aside.

Finely chop most of the coriander, saving some for garnish, and stir it through the cooked rice. Add the green beans to the rice and give it a mix to roughly combine.

To serve, divide the rice and beans between plates. Top with the salmon, the sauce and the remaining spice mix. Scatter over the fresh coriander and serve with a wedge of lime.

Sticky, sweet and spicy salmon with a zingy black bean and corn salad. This one’s healthy and fresh but feels like a treat.

Honey Chipotle Air Fryer Salmon Bowl

Ancho Chilli Paste

Honey

Skin-On Salmon Fillet

Red Chilli

Red Onion

Avocado

Black Beans

Tinned Sweetcorn

Natural Yoghurt

Tortilla Chip

To make the marinade, add the ancho chilli paste, ½ the honey and the juice of ½ your limes to a bowl and mix to combine. 

Pop the salmon on a plate, skin-side down. Use a spoon to coat the salmon with the marinade. Set aside at room temperature for 10 mins.

For the pickled red onions, finely slice the red onion and add to a bowl along with the juice of ½ the remaining lime and a pinch of salt. Mix to combine then set aside until ready to serve.

Place the salmon in the air fryer and cook at 180°C for 8-10 mins (depending on the thickness of your salmon) until cooked through.

For the salad, add the olive oil, remaining honey and the juice of the remaining limes to a large salad bowl along with a pinch of salt and pepper. Whisk to combine.

Halve the cherry tomatoes and dice the avocado. Drain and rinse the beans. Drain the sweetcorn. Thinly slice the chilli. Add all to the salad bowl and mix to combine.

Reserve a few coriander leaves for garnish. Finely chop the rest and toss through the salad before serving.

To serve, divide the salad between plates then top with the salmon and pickled onions. Finish with a dollop of yoghurt and the coriander leaves. Serve with tortilla chips, if you like.

Outstanding! Perfect for an Aussie summer

I presume it’s meant to be 1 400g can of black beans and not a 1400g can of black beans? 🤷🏻‍♂️

Made this last night and it was really good. Super quick and delicious!

Cannot recommend this enough, such a quick one and so tasty! I'd use less honey in the salad dressing, but that's personal preference. Otherwise, this is another winner.

Delightful, really fresh and filling. Made two portions and took one to work for lunch.

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Air fryer honey mustard salmon is ready in 10 minutes and comes out perfectly tender and juicy. Make this honey mustard glazed salmon for dinner tonight!

Honey Mustard Salmon (Easy Air Fryer Recipe!)

salmon (around 1lbs total)

mustard

honey

salt and pepper

dill

If your salmon is frozen let thaw completely and pat dry

Sprinkle both sides with salt and pepper

In a small bowl whisk together mustard, honey, oil and dill

Spread half of the honey-mustard sauce on the salmon

Put the salmon into the basket of your airfryer and fry on 350° for 8 minutes (note 2)

Use the second half of the sauce for serving

My son cooks this in the air fryer every other day, he loves this recipe!

Crunchy, spicy peanut-crusted salmon with fluffy rice. Quick to make and high in protein and plants, but still feels like a treat for lunch. She’s a beauty.

Lunch Box: Spicy Peanut Air Fryer Salmon Bowl

Divide the rice and beans between Tupperware containers. Flake the salmon on top with the remaining spice mix. Scatter over the fresh coriander and nestle in a wedge of lime.
Keep the sauce separate - either pour over in the morning of stash a little pot in your lunch box to add just before eating. 
Box up and pop in the fridge ready for lunch. These will keep for up to 3 days.

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