In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth and well combined. This is your delicious miso glaze—don’t be surprised if you’re tempted to taste it right off the spoon!

Pat the salmon fillets dry with a paper towel. Place them skin-side down in a shallow dish or on a plate and brush the miso glaze generously over the top and sides. Let them marinate for at least 15–20 minutes at room temperature. If you have more time, you can refrigerate them for up to an hour to deepen the flavor.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. This ensures the salmon cooks evenly and the skin gets nicely crisp.

Lightly spray the air fryer basket with cooking spray or brush it with oil. Place the salmon fillets in the basket, skin-side down, making sure they aren’t touching. Cook for 7–9 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork.

Once done, carefully remove the salmon from the air fryer. Serve it hot over a bed of steamed rice, with some sautéed greens or pickled veggies on the side. A sprinkle of sesame seeds or chopped scallions is a lovely finishing touch.