Make That Teriyaki Magic. In a small saucepan, mix together soy sauce, ¾ of the water, garlic, ginger, honey, and brown sugar.
Heat it over medium, stirring until everything’s all melted together and smelling amazing.
In a tiny bowl, mix the cornstarch with the remaining cold water (this is your thickener). Stir that slurry into your sauce and keep whisking until it thickens and gets all glossy. It only takes a couple of minutes, so don’t walk away!
Pop your salmon fillets into a shallow dish or zip-top bag.
Pour that glorious teriyaki sauce all over, making sure each piece is coated.
Cover or seal it up and let it chill in the fridge for at least 15 minutes. (You can go up to an hour if you’ve got the time!) Pro tip: Reserve a little extra sauce for brushing on later. Just set some aside before marinating so it doesn’t touch the raw fish. Gently take your salmon out of the marinade and place it into a dish that fits your air fryer (or directly into the basket if it’s non-stick).
Cook at 350°F (175°C) for about 12–15 minutes. This depends on how thick your fillets are, so keep an eye on them!
Optional but recommended: During the last couple of minutes, brush on that extra sauce you saved to get a glossy, sticky glaze. The fish is done when it flakes easily with a fork and looks cooked all the way through. If you’re like me, you might sneak a bite right from the basket.
Once it’s cooked, carefully lift the salmon out (I like to use two spatulas, these babies can be delicate). Plate it up and sprinkle with: sesame seeds for a little crunch, sliced scallions for that pop of color and fresh flavor
