Easy Teriyaki Salmon Recipe | Perfect for Oven or Air Fryer

Gently feel along the salmon fillets for any pin bones and remove them if needed.

Lightly sprinkle each salmon fillet with salt to enhance the natural flavor.

In a bowl, mix together 1/4 cup of soy sauce, 1/4 cup of water, 2 tablespoons of honey or maple syrup, 2 to 3 minced garlic cloves, 1 tablespoon of rice vinegar, and 1/2 tablespoon of olive oil to create the teriyaki sauce.

Place the salmon fillets in the fridge to marinate for about 30 minutes, turning them halfway through for even marination.

After marinating, place the salmon on a baking tray lined with parchment paper.

Bake the salmon in an oven or air fryer until perfectly cooked.

Pour the leftover marinade into a pan and simmer on low heat until slightly thickened to create a drizzle for the salmon.

Once the salmon is cooked, plate it alongside asparagus and roasted pumpkin.

Drizzle the reduced teriyaki glaze over the salmon and sprinkle with toasted sesame seeds and green onion.

For the salmon rice bowl, use a 1 to 1 ratio of rice and water in a pressure cooker to cook the rice.

To assemble the rice bowl, place the cooked rice in a bowl, add the leftover salmon, sliced avocado, thinly sliced red onion, and a spoonful of kimchi.

Drizzle any extra teriyaki sauce over the bowl and add a swill of Sriracha mayo for heat.

Equipment Needed

Spice Level: