Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides.
Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
Next, peel your ginger and garlic. Finely chop the aromatics.
Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant.
After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes.
Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick.
Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use.