In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar. Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken.

In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.

Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes.

Remove the teriyaki sauce from the heat and set it aside to cool.

Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour teriyaki sauce over the salmon. Make sure the salmon is well-coated.

Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate. Remove the marinated salmon from the refrigerator and place it in an air-fryer-safe dish.

Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through. If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking.

Once the salmon is done, carefully remove it from the air fryer.

Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes. Sprinkle sesame seeds and thinly sliced scallions on top of the salmon for added flavor and presentation.