• Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide and will hold you fillet or fillets. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Make sure holes are visible on basket edge to allow air to circulate around fish in basket. Lightly spray foil and basket with cooking spray.
• If used marinade simply place fillets in prepared air fryer. If no marinade used, pat salmon dry with paper towels and season with salt and pepper. Brush tops and sides of fillets evenly with teriyaki sauce. Arrange fillets skin side down on sling in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees.
• Using sling, rotate fillets halfway through cooking and baste salmon with teriyaki sauce again for added flavor.
• Cook salmon until center is still translucent when checked with tip of paring knife and registers at least 125 degrees (for medium-rare), up to 145 degrees, 8 to 14 minutes.
• Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to individual serving plates, leaving skin behind. Serve.

Teriyaki Marinade

• Add ingredients to a large resealable bag and adjust until blended. Add salmon and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.

Homemade Teriyaki Sauce

• In a small saucepan combine soy sauce, sugar, ginger, and garlic.
• In a small bowl combine mirin and cornstarch.  Stir until cornstarch is dissolved. Next, add to soy mixture.
• Bring sauce to boil over medium high heat, stirring occasionally. Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes. Add honey and stir.  Taste mixture to see if you want to add more honey. Cover and set aside.