Remove the skin from the salmon fillet, pat the flesh dry with paper towels, and cut it into 1-inch cubes.

In a medium bowl, toss the salmon cubes with the olive oil, a pinch of salt, and a few grinds of black pepper. Set aside.

In a separate mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sriracha (if using) until the honey is completely dissolved and the mixture is uniform.

In a small bowl, stir the cornstarch with the cold water until the cornstarch is fully dissolved and the mixture is smooth. Set aside.

Choose one of these cooking methods: Oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and grease it lightly. Arrange the seasoned salmon cubes in a single layer with space between them. Bake for 8 to 12 minutes, flipping halfway, until the fish is opaque and flakes easily. Air Fryer: Preheat the air fryer to 375°F (190°C). Spray the basket with cooking oil. Place the salmon cubes in a single layer (cook in batches if needed) and air fry for 6 to 10 minutes, shaking or flipping halfway, until golden brown and cooked through.

While the salmon cooks, pour the sauce into a small saucepan and heat over medium heat. Bring it to a gentle simmer, whisking often. Once it bubbles, stir the cornstarch slurry, pour it into the sauce, and whisk continuously for 1 to 2 minutes, until the glaze is glossy and thick enough to coat a spoon.

When the salmon is cooked and the sauce is thickened, transfer the salmon to a clean bowl. Pour the glaze over the top and gently stir with a spatula so every piece is evenly coated.

Put the coated salmon bites on a serving platter. Sprinkle with toasted sesame seeds and fresh green onions or chives. Serve immediately with Meyer lemon wedges on the side. These pair nicely with jasmine rice and steamed vegetables.