• In a small bowl, mix the Japanese mayo, sriracha, and honey until well combined and the honey has fully dissolved. Set aside.
• Pat the salmon fillets very dry with paper towels to remove excess moisture.
• Line the air fryer basket with air fryer parchment paper. Place the salmon fillets skin-side down in a single layer without overlapping. Evenly season with salt, black pepper, and garlic powder.
• Spoon the sriracha mayo sauce over each salmon fillet, then brush it evenly over the top and sides. Don't dip the brush back into the sauce so any remaining sauce stays safe for serving.
• Air fry at 400°F for 5-7 minutes. Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If necessary, air fry for another 1-2 minutes.
• Remove the salmon from the air fryer. Garnish with green onions and serve with any remaining sriracha mayo sauce.

To Bake:

• Pat dry the salmon fillets and place them skin-side down on a lined baking sheet. Season evenly with salt, black pepper, and garlic powder. Spoon the sriracha mayo sauce over each fillet, then spread it over the top and sides without dipping the utensil back into the sauce.
• Bake at 400°F for 10-14 minutes. Check the salmon with a fork for your desired doneness; the flesh should turn opaque and flake when gently pressed. If necessary, bake for another 1-2 minutes.
• Remove the salmon from the oven. Garnish with green onions and serve with any remaining sriracha mayo sauce.