


2–3 salmon fillets (6 oz each, skin-on)

Salt

Pepper

Garlic powder

Onion powder

Smoked paprika
For the glaze: (double sauce if you want extra)

1/4 cup low-sodium soy sauce

2 tbsp honey or hot honey

1 tbsp rice vinegar (or lime juice)

1 tbsp sweet chili sauce or hoisin

1 - 2 tsp sesame oil

2 tsp neutral oil

2 - 3 cloves garlic, minced

1 tsp ginger garlic paste

1 tsp sriracha

adjust sauce to your liking

Sesame seeds

Thinly sliced green onions

Lime wedges
In a small saucepan, combine soy sauce, honey, rice vinegar, sweet chili sauce, sesame oil, garlic, ginger paste, and sriracha.
Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened. Add a splash of water if needed. Remove from heat.
Pat salmon dry and season with salt, pepper, garlic powder, onion powder and smoked paprika.
Air-Fry salmon at 385 degrees for 8-10 minutes or until cooked through. When there is 2 minutes left to cook, glaze salmon with sauce and cook the rest of the way.
Drizzle remaining glaze over salmon and top with sesame seeds, green onions, and lime.