In a small saucepan, combine the fresh orange juice, honey, soy sauce, grated fresh ginger, and minced garlic.
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for 5 minutes.
In a small bowl, mix the cornstarch and water until smooth to create a slurry.
Slowly whisk the cornstarch slurry into the simmering orange sauce and cook for another 1-2 minutes until the sauce thickens.
Remove the glaze from heat and let it cool slightly.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Pat the salmon fillets dry with paper towels and brush both sides with olive oil.
Season the salmon fillets evenly with salt and black pepper.
Brush the salmon fillets generously with the orange glaze on both sides, reserving some glaze for serving.
Place the salmon fillets skin-side down in the air fryer basket, making sure they are not touching.
Cook the salmon in the air fryer at 400°F (200°C) for 10-12 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 additional orange glaze for extra flavor.
Carefully remove the salmon from the air fryer and transfer to serving plates.
Garnish with chopped fresh parsley and orange slices.
Serve immediately with remaining orange glaze on the side.