Air fried salmon teriyaki
After reducing the teriyaki sauce to a syrupy consistency, cool completely before using as a marinade. It's the cooling time that extends the total cooking time to an hour and 55 minutes. But, don't fret, you won't be doing anything for an hour and a half.The actual cooking time depends largely on the thickest portion of the fillets. The fillets here are about two inches at the thickest part and the total cooking time is 12 minutes.
Ingredients
Teriyaki sauce
- 6 tablespoons Japanese soy sauce
- 6 tablespoons sake
- 6 tablespoons mirin
Fish and garnish
- 3 salmon fillets 500 grams 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 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 sir 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.