Start by patting the salmon fillets dry with paper towels to remove excess moisture. This is crucial for achieving the perfect texture. Once dried, sprinkle on some kosher salt and freshly ground black pepper to season the fish.
In a small saucepan, combine coconut aminos, honey, Sriracha, and the minced garlic. Place it on medium heat and stir occasionally until the honey dissolves completely and the sauce comes to a simmer. This should take about 3 to 5 minutes.
While the sauce is heating, prepare an arrowroot slurry. In a small bowl, whisk together a small amount of water with the arrowroot powder until smooth. This will help thicken the sauce.
Once the sauce is simmering, whisk the arrowroot slurry into it. Continue to cook the sauce, stirring frequently, until it thickens slightly. This should take around 1 to 2 minutes. Once done, take the sauce off the heat.
Brush some of the sauce generously on the salmon fillets, covering all surfaces except the skin. Be cautious not to contaminate the remaining sauce, as you will be using it later.
Preheat your air fryer to 400°F (around 200°C). While it heats, spray the inside of the air fryer basket with avocado oil to prevent sticking.
Carefully lay the salmon fillets in a single layer, skin-side down, in the basket. Make sure they are not overcrowded to allow even cooking.
Air fry the fillets at 400°F for 5 to 10 minutes. The cooking time will depend on the thickness of your fillets. For thin fillets under 1 inch, check around 5 minutes. Thicker fillets (1½ inches or more) may need up to 10 minutes. The internal temperature should reach about 125°F for medium doneness.
Once the salmon is cooked, taste for seasoning and brush on more reserved sauce if desired. Feel free to garnish with toasted sesame seeds for added flavor and texture.
