Preheat the oven to 350°F.
In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.
½ cup water, 4 cloves garlic, 1- inch piece of ginger, 2 tablespoons honey, 2 tablespoons brown sugar, ½ cup soy sauce
Place the saucepan over medium heat and whisk until the sugar dissolves and the mixture starts to thicken.
In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.
1 tablespoons cornstarch
Add the slurry to the saucepan, whisking constantly until the sauce thickens and becomes glossy, about 2-3 minutes.
Remove from heat and set aside to cool.
Place the salmon fillets in a shallow dish or resealable plastic bag.
1 pound salmon fillets
Pour the teriyaki sauce over the salmon, ensuring it's fully coated.
Seal the bag or cover the dish and refrigerate for at least 15 minutes (up to 1 hour) to marinate.
Remove the marinated salmon from the fridge and place it in an air fryer-safe dish.
Air fry the salmon at 400°F for about 12 minutes, or until flaky and cooked through.
For a caramelized glaze, brush some reserved teriyaki sauce over the fillets during the last 2-3 minutes of cooking.
Carefully remove the salmon from the air fryer.
Garnish with sesame seeds and thinly sliced scallions.
1 teaspoons sesame seeds, 1 scallion
Serve hot over steamed rice or alongside your favorite side dishes.
