If using wild salmon, cook it until it registers 120 degrees; start checking for doneness after 5 minutes in step 4. Serve with lime wedges.

Microwave sugar and ¼ cup lime juice in liquid measuring cup until sugar is dissolved and juice is steaming, about 45 seconds. Add shallots and stir to combine; set aside.

Whisk lime zest, sour cream, 1 tablespoon chipotle, ¼ teaspoon salt, and 1 tablespoon lime juice together in small bowl; set aside. Toss cabbage, scallions, cilantro, remaining 2 tablespoons lime juice, and ¼ teaspoon salt together in medium bowl; set aside.

Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.

Combine cumin, granulated garlic, remaining 1 tablespoon chipotle, and remaining ¼ teaspoon salt in second small bowl. Pat salmon dry with paper towels and rub tops and sides of fillets with chipotle-cumin mixture. Arrange fillets skin side down on prepared sling, spaced evenly apart. Place basket in air fryer; set temperature to 400 degrees; and cook until centers of fillets are still translucent when checked with tip of paring knife and salmon registers 125 degrees (for medium-rare), 6 to 10 minutes.

Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets, between flesh and skin, and transfer to plate, leaving skin behind. Using 2 forks, flake salmon into rough 1-inch pieces. Drain shallots in fine-mesh strainer. Serve salmon on tortillas with chipotle-lime sauce, cabbage slaw, and pickled shallots.