In a small saucepan, combine soy sauce, 2 tablespoons water, honey, brown sugar, rice vinegar, grated ginger, and minced garlic.
Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
In a small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
Slowly whisk the cornstarch mixture into the saucepan and continue to cook for 1-2 minutes until the sauce thickens.
Remove the teriyaki sauce from heat and stir in the sesame oil. Set aside to cool slightly.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Pat the salmon fillets dry with paper towels.
Brush each salmon fillet generously with the teriyaki sauce.
Place the salmon fillets skin-side down in the air fryer basket in a single layer, making sure they do not overlap.
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 cooking, brush the salmon once more with the remaining teriyaki sauce halfway through the cooking time.
Remove the salmon from the air fryer and transfer to serving plates.
Garnish with toasted sesame seeds and sliced green onions.
Serve immediately with steamed rice and vegetables if desired.