The perfect one-pot meal: Salmon is brushed with a simple teriyaki glaze and cooked to perfection atop broccoli florets. And thanks to the air fryer, it's ready in a snap, with no fishy smell.

Recipe courtesy of Food Network Kitchen

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Total:: 20 min
Active:: 10 min

Yield:: 2 servings

Level:: Easy

Ingredients

2 cups small broccoli florets
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon cornstarch
One 1/2-inch piece ginger, peeled and grated
2 skin-on salmon fillets (6 ounces each)
1 scallion, thinly sliced
Cooked white rice, for serving

Directions

Special equipment: a 5.3-quart air fryer

Toss the broccoli with 1 tablespoon of the oil in a bowl until coated. Season with salt and pepper. Transfer the broccoli to a 5.3-quart air fryer.

Stir together the soy sauce, sugar, vinegar, cornstarch and ginger in a small bowl. Brush the salmon fillets on all sides with the remaining 1 tablespoon oil, then with the sauce. Arrange the salmon flesh-side down on top of the broccoli.

Cook at 375 degrees F until the broccoli is tender and the salmon is cooked through, 10 to 12 minutes for medium to well done, depending on the thickness of your fillets. Transfer to serving plates, sprinkle with the scallion slices and serve with rice.

Cook's Note

You can substitute 2 tablespoons store-bought teriyaki sauce for the soy sauce, brown sugar and vinegar.

My Private Notes

Name: Air Fryer Teriyaki Salmon Fillets with Broccoli
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 2 cups small broccoli florets; 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1 tablespoon soy sauce; 1 teaspoon light brown sugar; 1 teaspoon rice vinegar; 1/4 teaspoon cornstarch; One 1/2-inch piece ginger, peeled and grated; 2 skin-on salmon fillets (6 ounces each); 1 scallion, thinly sliced; Cooked white rice, for serving

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Air Fryer Teriyaki Salmon Fillets with Broccoli

Cook's Note

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