In a small bowl, whisk together soy sauce, honey, rice vinegar, 1 tablespoon water, sesame oil, minced garlic, and grated ginger to make the teriyaki sauce.
In a separate small bowl, mix cornstarch and 1 tablespoon cold water until smooth to create a slurry.
Pour the slurry into the teriyaki sauce mixture and whisk well.
Transfer the sauce mixture to a small saucepan and cook over medium heat, stirring constantly, until the sauce thickens, about 3-4 minutes. Remove from heat and set aside.
Pat the salmon fillets dry with paper towels.
Brush both sides of each salmon fillet generously with the prepared teriyaki sauce.
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place the salmon fillets skin-side down in the air fryer basket, making sure they do not overlap.
Air fry the salmon at 400°F (200°C) for 8-10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
During the last 2 minutes of cooking, brush the salmon with any remaining teriyaki sauce to enhance the glaze.
Remove the salmon from the air fryer and transfer to serving plates.
Garnish with sesame seeds and sliced green onions before serving.