Directions

• In a small bowl, combine the miso paste, seasoned rice vinegar, honey and 1/2 tsp toasted sesame oil.
• Cut the salmon into 3 evenly sized fillets and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours.
• Remove the salmon from the marinade and wipe it gently with a paper towel. You don’t want it to be bone dry, but you don’t want too much marinade clinging to it.
  
• Arrange the salmon evenly spaced in your air fryer basket, and cook at 400° (F), until it is your desired degree of doneness, about 12-14 minutes, flipping halfway through cook time. I always test the salmon’s doneness using an instant read thermometer. 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer your salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.
• Combine the remaining 1 tbsp toasted sesame oil with 1 tbsp chili crisp, and brush over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired.