2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon hot honey (or regular honey)
1 tablespoon brown sugar
2 teaspoons minced garlic
1 teaspoon black sesame seeds, plus more for serving
4 (4 to 6-ounce) skin-on Alaska salmon fillets, frozen
1 bunch scallions (3½ to 5 ounces, or at least 8 scallions), trimmed
2 teaspoons sesame oil
½ teaspoon kosher salt, plus more to taste
1. Preheat oven to 450°F. Whisk together soy sauce, olive oil, honey, brown sugar, garlic, and black sesame seeds in small bowl. Run frozen salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Then, place them (skin-side down if using skin-on fillets) on a 7-x-11-inch foil-lined baking sheet and pour honey-soy mixture over the top. Cover with foil.
2. Toss scallions with sesame oil and salt to fully coat and arrange in an even layer on a separate baking sheet.
3. Put salmon and scallions in the oven and bake for 8 minutes. Remove foil from salmon and flip scallions. Return to oven and bake for 6 more minutes. Remove scallions, which should be crispy and charred at the edges. Flip salmon and bake for another 2 to 4 minutes, depending on thickness of your fillets. It should be opaque and flake easily with a fork when done.
4. Serve salmon over a bed of scallions. Garnish with additional black sesame seeds.