Prepare your workspace and pat the salmon dry with paper towels on all sides.
Cut the salmon into even portions.
In each piece, slice down the center until you reach the skin, being careful not to cut through it.
Gently open and fold the salmon outward, so each piece stands upright — this creates beautiful, restaurant-style salmon “stands,” just like in the photo.
Line the air fryer basket with foil, slightly lifting and folding the edges to create small “boats.”
👉 This step is important: it keeps the natural salmon juices from leaking out, so they stay inside and can be used later.
Brush the salmon with olive oil and season with salt and black pepper.
Place the salmon skin-side down in the air fryer basket (directly on the foil).
Cook without glaze at 375°F (190°C) for 5–6 minutes.
While the salmon cooks, whisk together all glaze ingredients in a small bowl.
Remove the salmon and brush generously with the glaze, using the juices collected in the foil for extra flavor.
Return to the air fryer and cook for 2–3 more minutes, until lightly caramelized.
