Make the teriyaki sauce: In a small bowl, whisk soy sauce, mirin, rice vinegar, brown sugar (or honey), garlic, ginger, and sesame oil until the sugar dissolves. Taste and adjust sweetness or acidity to your liking.

Optional—thicken the glaze: If you prefer a stickier finish, pour the sauce into a small pan. Stir cornstarch with water to make a slurry, then whisk it into the pan over medium heat. Simmer 1–2 minutes until glossy and slightly thick. Remove from heat.

Prep the salmon: Pat the salmon dry with paper towels. This helps browning and keeps it from steaming. If using skin-on fillets, check for pin bones and remove any you find with tweezers.

Marinate briefly (optional): Brush or spoon about half the sauce over the salmon and let it sit 10 minutes at room temperature. This adds flavor without breaking down the fish.

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

Air fry the salmon: Place fillets skin-side down in a single layer. Air fry 6–10 minutes depending on thickness. Start checking at 6 minutes. You’re aiming for opaque sides with slightly translucent centers.

Baste for shine: During the last 2 minutes, brush on more teriyaki sauce so it sets and caramelizes slightly. If your sauce is thick, it will cling and glaze beautifully.

Check doneness: The salmon should flake easily with a fork and read about 125–130°F in the thickest part for medium. Go to 135°F for more well-done if you prefer.

Rest and serve: Let the salmon rest 2–3 minutes. Garnish with sesame seeds and sliced green onions. Add a squeeze of lemon or lime if you like brightness.

Plate it: Serve over rice, cauliflower rice, or soba noodles, with steamed broccoli, snap peas, or a simple cucumber salad.