Air Fryer Teriyaki Salmon

• 60 ml Soy sauce
• 60 ml Mirin
• 25 g Brown sugar
• 15 g Ginger root, firm and fresh
• 2 cloves Garlic
• 300 g Salmon fillet, skin on or off
• 1 tsp Toasted sesame oil
• 2 Spring onion
• 2 tsp Sesame seeds

1. In a small saucepan, whisk together the soy sauce, mirin and brown sugar. Finely grate the ginger and crush the garlic into the pan, then bring to a gentle simmer for 2–3 minutes until the sugar dissolves and it looks slightly glossy.
2. Before adding any fish, reserve 2 tbsp of the glaze in a separate clean bowl and refrigerate for basting and serving. Pour the rest into a mixing bowl and let it cool for 5 minutes so it does not overcook the fish, keeping the salmon refrigerated meanwhile. Add the salmon and turn to coat, then cover and marinate for 10 minutes in the fridge.
3. Heat the air fryer to 200°C (390°F) for 3 minutes. Lift the salmon from the marinade and place it in the basket, then discard the marinade that touched the raw fish.
4. Air fry for 7–9 minutes until the salmon flakes easily, the surface is lacquered and the thickest part reaches at least 63°C (145°F) on a food thermometer, cooking longer if needed. Halfway through, spoon 2 tsp of the clean reserved glaze into a separate dish and brush it over the salmon; keep the remaining reserve untouched, discard any glaze left in the basting dish and wash the brush before using it again. When the salmon is done, drizzle over the toasted sesame oil.
5. Thinly slice the spring onion. Serve the salmon topped with spring onion and sesame seeds, spooning over any remaining clean glaze reserved before adding the fish if you like.

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