Instructions

• In a bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup water, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sesame oil until the sugar is dissolved.
• Pour half of the marinade over 4 salmon fillets (about 5 ounces each) in a shallow dish, reserving the other half of the marinade in the bowl. Turn the fillets to coat and let them marinate for 10 minutes.
• Preheat the air fryer to 390°F.
• In a small bowl, stir 2 teaspoons cornstarch into 1 tablespoon water until smooth to make a slurry.
• Pour the reserved half of the marinade into a small saucepan and bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy (about 1–2 minutes). Remove from heat and set aside.
• Remove the salmon from the marinade, letting excess drip back into the dish. Place the fillets in a single layer in the air fryer basket with space between them.
• Air-fry the salmon at 390°F for 7 to 10 minutes, depending on thickness, until the fish is opaque through the center and flakes easily with a fork.
• Transfer the cooked salmon to plates and drizzle or spoon the thickened teriyaki sauce over each fillet. Serve immediately.