FEATURED ON TASTEMADE: Air fried salmon with homemade teriyaki Sauce- The Best Teriyaki Sauce Recipe
This is the only teriyaki recipe you’ll need.
Watch the Tastemade + WB cooking reel here!
Today we are making homemade, restaurant style teriyaki sauce. Then we’re going to air fry some Alaskan Copper River Salmon from Alaskan Salmon Co., pour on that sweet and savory sauce, and pair it with steamed bok choy and white rice.
This super easy sauce is a simple combination of soy sauce, mirin, sugar and rice wine.
It’s also so well balanced that it goes great on any protein like chicken, tofu or beef!
This teriyaki sauce recipe is so good you'll want to double or triple the sauce recipe, bottle and store in the refrigerator when you're ready to use.
If you want to be a little fancy you can add some grated ginger or garlic for an extra kick in the sauce as well.
INGREDIENTS
1-2 fillets of Salmon (I got mine from Alaskan Salmon Co.)
Teriyaki Sauce:
1/4 cup ounces sake (or a nice dry white wine or sherry, I used Blue Phoenix rice wine)
1/2 cup soy sauce
1/4 cup mirin
1 tbs brown sugar (add 1 more tbs if you like it real sweet, depending how sweet your rice wine and mirin is 1 tbs of brown sugar should be plenty)
Thickener/slurry:
1 tablespoon cornstarch combined with 1 tablespoon cool water
Garnish:
Green onion- sliced on diagonal
Roasted white sesame seeds
DIRECTIONS
Rinse salmon. Pay dry. Remove any bones sticking out from your salmon (if needed). Rub each filet with sesame oil and season on both sides. Then season filets with a little salt and pepper meat side only.
Add the salmon filets to an air fryer basket lined with crinkled aluminum foil for easy clean up (I like to crinkled the foil so the salmon skin won't stick).
Place filets in the air fryer basket or tray. Set air fryer to 390 degrees and *cook for about 5-10 minutes for filets about 1-1 ½” thick. I cooked mine for about 5.5 minutes and they came out beautifully medium.
After 5 min check filets (you can use a fork) to make sure they are done to your desired doneness.
*Times for cooking will vary based on the temperature of the salmon at time of cooking and the size/thickness of your salmon filets.
TO MAKE TERIYAKI GLAZE / SAUCE:
Add sake, mirin, soy sauce, and mix until sugar dissolves and gets bubbly (about 1-2 min). Taste glaze, you can add more sugar if needed but I like it a little healthier and with less sugar.
Reduce heat to a low simmer, then add slurry and mix in quickly (*adding it too slow and not mixing it quickly will cause it to clump up) until thickened. Remove from heat and place in bowl or bottle.
*If your sauce gets clumpy just put the sauce through a strainer to get out the cornstarch clumps