Pat the salmon fillets dry with paper towels, then season both sides with salt and black pepper.

In a small bowl, whisk together the olive oil, honey, soy sauce, minced garlic, and lemon juice until smooth.

Place the seasoned salmon in a shallow dish or zip top bag and pour the marinade over the fillets, turning to coat all sides.

Cover and refrigerate the salmon for 15 to 30 minutes to marinate.

Preheat the air fryer to 400°F for 3 minutes.

Lightly spray the air fryer basket with cooking spray.

Remove the salmon from the marinade, letting excess drip off, and arrange the fillets in a single layer in the basket with a little space between them; reserve the remaining marinade.

Air fry the salmon at 400°F for 7 to 9 minutes, or until the fillets are opaque and flake easily with a fork and the tops look lightly caramelized.

While the salmon cooks, pour the reserved marinade into a small microwave safe bowl and heat in the microwave in 15 second bursts until it is hot and slightly thickened, or simmer it briefly in a small saucepan until it lightly reduces.

Carefully remove the cooked salmon from the air fryer with a thin spatula, transfer to plates, and drizzle with the warm reduced marinade.

Garnish with chopped fresh parsley and serve immediately with lemon wedges.