Make the miso sauce: In a small bowl, whisk 3 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake (optional), 1–2 teaspoons honey (to taste), 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 small minced garlic clove. Adjust sweetness or saltiness to your liking.

Pat the salmon dry: Use paper towels to remove excess moisture. This helps the glaze adhere and promotes browning.

Coat the fillets: Spread a thin, even layer of the miso sauce over the top and sides of each fillet. Reserve 1–2 tablespoons of sauce for brushing after cooking, if you like a glossy finish.

Marinate briefly: Let the salmon sit for 10–20 minutes at room temperature. If marinating longer, cover and refrigerate up to 2 hours. Avoid overnight, as miso can over-season the fish.

Preheat the air fryer: Set to 390°F (200°C) for about 3 minutes. Lightly oil the basket or line with a perforated parchment sheet to prevent sticking.

Air fry the salmon: Place fillets skin-side down in a single layer. Cook for 7–10 minutes, depending on thickness. Aim for an internal temperature of 125–130°F (52–54°C) for medium, or cook to your preferred doneness.

Finish with sauce: Optional: Brush a little reserved miso sauce on the cooked salmon and air fry for another 30 seconds to set the glaze, or just spoon it on before serving.

Garnish and serve: Top with sliced green onions and toasted sesame seeds. Serve with rice, greens, and a squeeze of lime or lemon.