Cook’s note: This recipe is from Ryan Michael Carter and The Feed Feed

1. Mix the soy sauce, olive oil, garlic, red pepper flakes, sesame oil, and honey in a bowl. Set aside 1/2 cup of the sauce for serving.

2. Slice the salmon into large chunks. Add the salmon to a bowl.

3. Pour 1/2 cup of the sauce over the salmon and mix well to fully coat. Refrigerate for 2-4 hours or at least 30 minutes.

4. Transfer the salmon to the Air Fryer and cook at 400°F for 5-7 minutes.

5. Combine the mayo and Sriracha and set aside.

6. Top with the remaining sauce, Sriracha mayo, sesame seeds, and sliced chives.