Pat salmon filets dry with paper towels. Run your fingers over the filets to be sure all the bones have been removed. If you find a bone, use tweezers of your fingernails to pull it out.

Pour about ¼ to ⅓ cup of the teriyaki sauce in a large bowl or shallow dish. Place filets in the bowl and coat both sides (if skin is on, you only need to marinate the meat side). Let salmon marinate for 10 to 15 minutes and up to 30 minutes.

Place parchment paper that's been cut to fit in the air fryer basket. (Aluminum foil will also work, just be sure to spray it with non-stick cooking spray first). Take salmon out of the teriyaki marinade and arrange the pieces in a single layer in the air fryer basket. (Place salmon skin side down if that's what you are using).

Set air fryer temperature to 400 degrees F. Cook salmon for 7 to 9 minutes (mine was done at 7 minutes) or until a meat thermometer measures an internal temperature of 135 to 140 degrees F at the thickest part. When done, salmon should flake easily with a fork.

While the salmon cooks, warm up ¼ cup of the teriyaki sauce in a small saucepan or microwave.