In a pot or saucepan over medium heat, combine buffalo sauce, brown sugar, rice vinegar, sriracha, minced garlic, and honey. Simmer until thickened into a glaze. Once thick, add butter, red pepper flakes, and parsley. Mix well, then remove from heat and transfer to a large bowl. Set aside.
Pat dry the salmon fillets with a paper towel.
Drizzle olive oil over the salmon fillets and sprinkle with salt, onion powder, chili powder, and black pepper to marinate.
Place the salmon fillets in the air fryer at 400°F and cook for 8 to 10 minutes until crispy outside and flaky inside.
Remove salmon from the air fryer and generously brush each fillet with the volcano sauce.
Garnish with sesame seeds and green onions before serving.
Notes
If your air fryer tends to stick, spray it with oil before adding the fillets or use a piece of parchment paper.