Prep the salmon. Pat the fillets dry with paper towels. Using a sharp knife, slice the salmon into long, even strips about 1/4 inch thick. Thinner strips dry faster and chew better. Aim for uniform thickness so everything cooks evenly.

Make the teriyaki marinade. In a bowl, whisk soy sauce, maple syrup, rice vinegar, mirin (if using), sesame oil, ginger, garlic, black pepper, and red pepper flakes. If you want a slightly thicker glaze, whisk in the cornstarch until smooth.

Marinate. Add the salmon strips to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. Stir once midway so the pieces marinate evenly.

Optional pre-dry step. For a cleaner finish, lift the salmon from the marinade and lay the strips on a wire rack over a sheet pan for 20–30 minutes in the fridge. This lets excess liquid drip off and forms a tacky surface that dries better.

Prep the air fryer. Lightly oil or spray the basket to prevent sticking. Preheat the air fryer to 180–200°F (80–93°C) if your model allows low-temp settings. If not, set it to the lowest setting available and plan for shorter checks.

Load the basket. Arrange the salmon strips in a single layer with a little space between each piece. Do not overlap. Work in batches if needed.

Air fry low and slow. Cook at 180–200°F for 45–60 minutes, flipping every 15 minutes. If your air fryer’s lowest temp is higher (e.g., 250°F), start checking at 25 minutes and flip more frequently to avoid crisping.

Check for doneness. You’re aiming for dry to the touch, lightly tacky, and flexible—not brittle. The strips should bend without breaking and feel firm with a gentle chew. Thinner pieces may finish sooner; pull them early as needed.

Optional final gloss. If you like a shinier finish, brush a teaspoon or two of reserved marinade (that’s been boiled for 2–3 minutes to sanitize) over the strips in the last 5 minutes of drying.

Cool and condition. Let the jerky cool completely on a rack. For best texture, place the cooled pieces in a loosely covered container for a few hours to “condition.” This equalizes moisture across pieces.

Garnish and serve. Sprinkle with sesame seeds and green onion right before eating, if you like. Enjoy as-is or with a squeeze of lime for brightness.