Air Fried Teriyaki Salmon with Veggies
This recipe is a no brainer. It comes together quick, tastes great and is healthy to boot! I found the gluten free labeled teriyaki sauce pictured below recently and I just love it! Listen, It's great if you want to make your own sauce. It's easy and anything homemade tastes amazing. But sometimes you just want sauces that are ready on the fly. I definitely love a good sauce. If you are wondering which recipe the picture below is from, it's my teriyaki kielbasa, which I highly recommend! It makes a great appetizer or a meal over rice.
One you marinade or brush the salmon with your teriyaki sauce of choice, I like to add a bit of heat. I used Japanese seven spice, the ingredients are listed in the image below. Feel free to skip this and use some paprika instead. I found this spice during COVID quarantine when I made Candace Kumai's Spicy Miso Ramen. It was amazing! I posted the process and her recipe with my edits on my Instagram "Recipe" story highlight, or you can find it on her website. That recipe was seen on the HBO show "Salena + Chef", check it out!
- 1 lb salmon fillet (skinless)
- 3 tbsp teriyaki sauce (gluten free)
- 1 tsp Japanese seven spice
- 1/2 tsp garlic salt
- 1/2 tsp oregano
- 1 zucchini
- 1 yellow squash
Marinade your salmon with the teriyaki and put in the fridge for a few hours. If you don't have time to marinade, just generously brush the salmon with the teriyaki sauce.
Sprinkle about 1/2 tsp of Japanese seven spice on the salmon, or to taste.
Slice your zucchini and yellow squash and place in a large bowl.
Drizzle some olive oil over the vegetables and toss. Add the rest of the Japanese seven spice, the oregano and the garlic salt and toss to combine.
Add the salmon and vegetables to the air fryer and cook at 400 degrees for 12-15 minutes, or until the fattiest part of the salmon reaches 145 degrees.