Pat the salmon dry. Use paper towels to remove moisture so the glaze sticks and the fish browns nicely. Lightly season with pepper and just a pinch of salt.

Make the sauce. In a small bowl, stir together honey, soy sauce, minced garlic, rice vinegar (or lemon juice), sesame oil, and a pinch of red pepper flakes if you like heat. Taste and adjust—more honey for sweetness, more vinegar for tang.

Optional thickening step. If you want a stickier glaze, whisk the cornstarch into the sauce. It will thicken slightly as it cooks on the fish.

Preheat the air fryer to 390°F (200°C) for 3–4 minutes. A hot basket helps the salmon sear and prevents sticking.

Oil the basket. Lightly brush or spray the air fryer basket with oil to help prevent sticking, especially if using skinless fillets.

Brush salmon with sauce. Place the fillets on a plate, skin-side down. Brush or spoon a generous layer of sauce over the tops and sides.

Air fry the salmon. Transfer fillets to the basket, skin-side down, leaving space between pieces. Cook for 6–9 minutes depending on thickness. Aim for an internal temperature of 125–130°F for medium, or up to 135°F if you prefer more done. The top should look glossy and lightly caramelized.

Baste halfway (optional). At the 4-minute mark, open the basket and brush on a little more sauce. This builds a deeper glaze.

Rest briefly. Let the salmon sit for 2 minutes. Carryover heat finishes the cook and keeps it juicy.

Garnish and serve. Spoon any remaining warm sauce over the salmon. Top with sliced green onions and sesame seeds. Serve with rice, quinoa, steamed broccoli, cucumbers, or a crisp salad. Add lemon wedges for brightness.