In a bowl, combine the teriyaki sauce, minced garlic, and grated ginger. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the teriyaki mixture over the salmon, ensuring each fillet is well-coated. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Preheat your air fryer to 400°F (200°C). This ensures a hot environment for immediate cooking, helping to seal in the salmon's moisture.

Remove the salmon from the marinade, letting any excess sauce drip off. (Reserve the marinade if you wish to reduce it later for a glaze.) Lightly spray the air fryer basket with olive oil spray to prevent sticking, though this is optional depending on your air fryer's non-stick capabilities.

Place the salmon fillets in the air fryer basket, skin-side down. Avoid overcrowding to ensure even cooking. Cook for about 7-10 minutes, or until the salmon easily flakes with a fork. There's no need to flip the fillets during cooking, as the air circulation cooks them evenly.

Once cooked, transfer the salmon fillets to plates. If desired, quickly boil the reserved marinade for a few minutes to thicken, then brush it over the salmon for extra glaze. Sprinkle the fillets with sesame seeds and chopped green onions for garnish.

If you have reserved marinade, you can pour it into a small saucepan and bring it to a boil, then simmer until reduced by half to create a thicker glaze. Brush this over the cooked salmon for an added flavor boost.