Prep the salmon: Pat the fillets dry with paper towels. This helps the glaze cling and promotes browning. Lightly season both sides with salt and pepper.

Make the honey garlic glaze: In a small bowl, whisk 2 tablespoons honey, 1 tablespoon soy sauce (or tamari), 2 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon rice vinegar. Add 1/2 teaspoon sesame oil and a pinch of red pepper flakes if you like heat.

Marinate briefly (optional): Brush about half the glaze over the salmon. Let it sit 10–15 minutes while you preheat. This short rest boosts flavor without turning mushy.

Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. A hot basket helps the edges caramelize.

Prepare the basket: Lightly oil the basket or use a perforated parchment liner. Avoid solid foil that blocks airflow.

Arrange the fillets: Place salmon skin-side down in a single layer with space between pieces. Don’t crowd or stack.

Air fry the first side: Cook for 6–7 minutes. Smaller fillets may cook faster; thicker ones may need more time.

Glaze and finish: Open the basket and brush most of the remaining glaze on top. Air fry another 2–4 minutes, until the salmon flakes easily with a fork and the glaze is glossy and slightly sticky.

Check doneness: Aim for 125–130°F internally for medium and ultra-juicy. If you prefer more done, go to 135°F. The center should be slightly translucent and flake under gentle pressure.

Rest and garnish: Let sit 2 minutes. Brush on any leftover glaze, then top with sliced green onions and sesame seeds.

Serve: Pair with steamed rice, quinoa, or roasted veggies. A simple cucumber salad or blistered green beans is great on the side.