In a small bowl, combine the fresh orange juice, honey, soy sauce, grated fresh ginger, and minced garlic. Stir well to mix.
In another small bowl, mix the cornstarch with water until fully dissolved to create a slurry.
Pour the cornstarch slurry into the orange juice mixture and stir to combine.
Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly, until the glaze thickens, about 3-4 minutes. Remove from heat and stir in the orange zest. Set aside.
Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season with salt and black pepper to taste.
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place the salmon fillets skin-side down in the air fryer basket in a single layer, making sure they do not overlap.
Air fry the salmon for 10 minutes.
After 10 minutes, carefully brush the top of each salmon fillet generously with the orange glaze.
Continue air frying for an additional 2 minutes to set the glaze and finish cooking the salmon.
Remove the salmon from the air fryer and let rest for 2 minutes before serving.
Serve the salmon fillets drizzled with any remaining orange glaze.