• Dietitian Gabi Coulthurst

Air fryer Teriyaki salmon with creamy Asian coleslaw

Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested.

Air fryer Teriyaki salmon with creamy Asian coleslaw


For the salmon

  • 2 salmon fillets (fresh or frozen, preferably wild-caught)

  • 1tbsp coconut aminos sauce (buy from health store or in health aisle at the supermarket)

  • Drizzle of toasted sesame oil

For the coleslaw

  • 3 cups of pre-chopped coleslaw salad - use a coleslaw salad bag from the supermarket OR thinly slice yourself (1/4 cabbage, 1 carrot, 2 celery stalks, 1 small beetroot)

  • 3 tbsp good quality whole-egg OR vegan mayonnaise

  • 1tsp toasted sesame oil

  • 1tbsp sesame seeds

  • 1/2tsp mustard of choice

  • Juice from 1/2 lime

  • Pinch of salt


  1. Line the bottom of your air fryer with baking paper (alternatively, use a small oven-proof glass or ceramic dish that fits inside your airfryer)

  2. Place salmon fillets in air fryer (on baking paper or in ceramic dish), drizzle with coconut aminos and sesame oil

  3. Cook at 180C for 15minutes, or until cooked through

  4. While salmon is cooking, place all coleslaw ingredients in a large bowl and stir to evenly mix the dressing through the salad. Then place in the fridge

  5. Once salmon is cooked, serve coleslaw into a bowl, place salmon on top and enjoy!

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