• In a large, shallow dish, combine the 1/3 cup soy sauce, 3 Tablespoons honey, 2 Tablespoons Sriracha , 2 Tablespoons lime juice, 1 Tablespoon fresh ginger, and 1 Tablespoon garlic. Add the 1 pound salmon filet, skin side up, and refrigerate for at least 30 minutes, or up to 8 hours. 
• Remove salmon, reserving the marinade. Heat a large skillet over medium-high and add the 1 Tablespoon 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. 

Zucchini Noodles (optional)

• To the now empty skillet, heat 1 Tablespoon sesame oil over medium-high heat. Add 1 Tablespoon garlic, 1 teaspoon red pepper flakes and zucchini noodles. Stir fry for 3 to 5 minutes until noodles are al dente.