In a large, shallow dish, combine the soy sauce, honey, Sriracha, lime juice, ginger, and garlic. Add the salmon, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours.
Remove salmon, reserving the marinade. Heat a large sauté pan over medium-high and add the sesame oil. Sear the salmon on one side, about 2 minutes. Flip and cook 2 minutes longer. Reduce heat to low and add reserved marinade. Cover and cook until the fish is cooked through and flakes easily with a fork, 4-5 minutes.
Remove salmon to a platter and pour any sauce in skillet over top. Garnish with green onions, sesame seeds and cilantro.
To the now empty skillet, heat sesame oil over medium-high heat. Add garlic, red pepper flakes and zucchini. Stir fry for 3 to 5 minutes until noodles are al dente.