Prep the salmon: Pat fillets dry with paper towels. Lightly season both sides with about half the salt and all the black pepper.

Make the glaze: In a small bowl, whisk honey, lemon juice, lemon zest, garlic, soy sauce, olive oil, and red pepper flakes if using.

Preheat the air fryer: Set to 390°F (200°C) for 3 minutes. A hot basket helps prevent sticking and gives better browning.

Oil the basket: Lightly spray or brush the basket with oil. Place the salmon skin-side down if using skin-on fillets.

Glaze generously: Spoon about half the glaze over the tops of the fillets. Reserve the rest for brushing at the end.

Air fry: Cook at 390°F (200°C) for 7–10 minutes, depending on thickness. Start checking at minute 7.

Check doneness: The salmon should flake easily with a fork and be opaque with a slightly translucent center. Target 125–130°F for medium (use an instant-read thermometer).

Finish with more glaze: Brush the remaining glaze over the hot salmon as it rests for 2–3 minutes. Sprinkle the remaining salt if needed.

Serve: Add lemon wedges and a handful of chopped parsley or chives. Pair with rice, quinoa, roasted veggies, or a crisp salad.