In a small bowl, mix together ingredients 1-7 to make the marinade.
Put salmon fillets in a large bowl and pour half the marinade over them. Coat well.
Pre-heat air fryer to 375 °F (191 °C)
Line air fryer basket with foil, and make some holes in the foil to match the air fryer basket holes (You could skip this step and just spray basket with cooking spray or use parchment paper liners with holes if you have them)
Transfer the salmon into the air fryer basket, making sure the fillets are not touching each other. Air fry for 8-10 minutes. Salmon is done when it flakes easily.
Meanwhile, pour the rest of the marinade into a small sauce pan and cook on stove over medium heat for a couple of minutes, until it thickens to form the glaze
When ready to serve, transfer salmon to plate and brush with glaze and sprinkle with chopped green onions and sesame seeds (optional).
Best served warm.
Notes
I cooked the salmon with the skin on. The skin comes off easily when cooked.Cooking time may vary depending on the thickness of the salmon fillets and the brand of air fryer. Use an instant read thermometer inserted into the thickest side of the salmon to make sure it reaches an internal temperature of 140°F. Also, salmon flakes and separates from the skin easily when cooked.If your air fryer is smaller, you will have to cook salmon in batches. Do not overcrowd the air fryer.Goes well with air fried green beans, asparagus, baked potatoes or a green salad.Keeps in the fridge for 3 days in an airtight container or wrapped tightly in plastic wrap.To heat up, heat in a preheated air fryer at 375°F for 2 mins.