Air Fryer Teriyaki Salmon (Gluten-Free)

• 4salmon fillets — 6 oz each, skin-on, patted dry
• 1/4 cuptamari — certified gluten-free — regular soy sauce contains wheat
• 2 tbspmirin
• 2 tbspbrown sugar
• 1 tbsprice vinegar
• 2 tspfresh ginger — grated
• 1 clovegarlic — grated
• 1 tspcornstarch — whisked with 1 tbsp cold water
• 1 tbsptoasted sesame seeds — to finish
• 2scallions — thinly sliced, to finish

Method

1. 01

   Simmer the tamari, mirin, brown sugar, rice vinegar, ginger, and garlic in a small saucepan for 2 minutes. Whisk in the cornstarch slurry and cook 30 seconds more, until it coats a spoon like warm maple syrup. Set aside — this is your glaze and your table sauce.

2. 02

   Preheat the air fryer to 400°F. Pat the fillets dry again and place them skin-side down in the basket, spaced apart.

3. 03

   Air fry for 6 minutes naked — no glaze yet. Sugar that goes in early burns before the fish cooks.

4. 04

   Brush the fillets generously with glaze and cook 2 to 4 minutes more, until lacquered and just cooked through: 125–130°F in the thickest part for a moist medium (145°F if you want the USDA's number, at a cost in juiciness).

5. 05

   Rest 3 minutes, brush once more with the reserved glaze, and shower with sesame seeds and scallions. Serve over rice with the remaining sauce.