Chill the salmon for clean slicing: Place the fillet in the freezer for 15–20 minutes. This firms it up so you can cut thin, even strips.

Make the marinade: In a bowl, whisk soy sauce, maple syrup, vinegar, sesame oil, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, salt, and lemon zest.

Slice the salmon: Using a sharp knife, cut the salmon into 1/4-inch thick strips, about 1 inch wide. Try to keep them uniform for even drying.

Marinate: Add the strips to the marinade and toss to coat. Cover and refrigerate for 30–60 minutes. For bolder flavor, go up to 2 hours.

Preheat the air fryer: Set to 200–210°F (95–100°C). Low heat helps dehydrate without overcooking.

Prepare the basket: Lightly spray with oil or use perforated parchment. Avoid solid parchment sheets; air needs to circulate.

Arrange the strips: Shake off excess marinade and lay salmon strips in a single layer with slight gaps. Sprinkle sesame seeds if using.

Cook low and slow first: Air fry at 200–210°F for 45–60 minutes, flipping halfway. Check at 35 minutes; edges should be drier and darker.

Finish to desired texture: Increase to 225–250°F for 5–10 minutes to crisp the edges, watching closely to avoid scorching.

Cool completely: Transfer to a rack and let cool. The jerky firms up as it cools, improving the chew.

Taste and adjust: If you want more salt or heat, sprinkle a tiny pinch of flaky salt or chili while warm.