Air Fryer Honey Garlic Salmon

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¼ cup reduced-sodium soy sauce (or tamari for gluten-free)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon Sriracha sauce (or to taste)

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

1 ½ teaspoons sesame oil

2 tablespoons finely chopped scallions, for garnish

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
Set the temperature to 350 degrees and the timer to 12 minutes. Take the fresh salmon out of the zip lock bag and place it down in the air fryer basket. Use any leftover marinade on top of the fish after cooking. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.