Pat the salmon dry and sprinkle on some salt and pepper.
In a small saucepan combine coconut aminos, honey, Sriracha, and the minced garlic. Cook on medium heat, stirring occasionally, until the honey dissolves and the sauce comes to a simmer.
While the sauce is heating up, whisk together a small amount of water with the arrowroot powder in a small bowl to make a suspension.
Whisk the arrowroot powder slurry into the simmering sauce and cook until slightly thickened. Take the sauce off the heat.
Brush some of the sauce on the salmon fillets, covering all of the surfaces except the skin. (You’ll have extra sauce so make sure you pour some out so you don’t contaminate the remaining sauce with raw fish.)
Preheat the air fryer to 400°F. Spray the inside of the air fryer basket with some avocado oil.
Lay the salmon fillets in a single layer, skin-side down.
Air fry the filets at 400°F for 5 to 10 minutes, or until the internal temperature reaches about 125°F for medium.
Taste for seasoning and brush on more reserved sauce if desired. Feel free to garnish the fillets with toasted sesame seeds.
