Pat the salmon fillets dry with paper towels to remove excess moisture, ensuring the sesame seeds will stick well.
In a small bowl, mix the low-sodium soy sauce and garlic powder, then brush this mixture evenly over the top and sides of each salmon fillet using a pastry brush or the back of a spoon.
Spread the toasted sesame seeds onto a shallow plate or small baking sheet. Gently press each brushed salmon fillet into the sesame seeds, coating all sides evenly with a crunchy, nutty crust.
Lightly brush the top of each coated fillet with a little oil to help the sesame seeds crisp up during cooking. If desired, drizzle a small amount of honey or maple syrup over the top for a caramelized glaze.
Preheat the air fryer to 400°F (200°C) and place the coated salmon fillets skin-side down in the basket, making sure they don’t touch to allow proper airflow.
Cook the salmon in the air fryer for about 8 minutes, or until the sesame crust is golden brown and crackling, and the fish is tender but flaky inside. You may want to check halfway and turn the fillets gently if needed to promote even crisping.
Carefully remove the salmon from the air fryer and let it rest for a minute—this helps the juices redistribute and keeps the flesh moist.
Serve the sesame-crusted salmon hot with your favorite sides, enjoying the crispy, nutty crust and tender, smoky flesh in every bite.
