Prep the salmon: Pat the fillets dry with paper towels. This helps the marinade cling and promotes better browning.

Mix the marinade: In a small bowl, whisk 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1–2 teaspoons sriracha (optional). Taste and adjust salt or sweetness as needed.

Marinate briefly: Place salmon in a shallow dish or zip-top bag. Pour in the marinade, coating all sides. Let sit for 10–20 minutes at room temperature. Don’t go longer than 30 minutes to avoid overly salty fish.

Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Arrange the fillets: Remove salmon from marinade (reserve 2–3 tablespoons for glazing). Place fillets skin-side down if using skin-on. Leave space between pieces for airflow.

Air fry: Cook for 6–9 minutes depending on thickness. For average 1-inch fillets, start checking at 7 minutes. The salmon should flake easily and read 125–130°F in the thickest part for medium.

Glaze and finish: In the last 1–2 minutes, brush the tops with the reserved marinade so it gets glossy and lightly caramelized. If your air fryer runs hot, keep an eye out to prevent burning.

Rest and garnish: Let the salmon rest 2 minutes. Squeeze fresh lime over the top and sprinkle with sliced green onions and sesame seeds if you like.

Serve: Pair with rice, noodles, or a crunchy slaw. Spoon any juices from the basket over the salmon for extra flavor.