• Pat the salmon filets with a paper towel to remove any excess moisture and set aside.
  
• Add the soy sauce, honey, and grated ginger into a bowl and whisk the ingredients together until combined. Remove 1/4 to 1/3 of the marinade marinade and set it aside for later.
• Place the salmon in a gallon-sized bag or a deep dish and pour the marinade over the salmon. Let the salmon marinate in the refrigerator for at least 1 hour (or up to overnight).
  

Grill

• Preheat the grill to 450ºF and remove the salmon from the refrigerator and let the salmon sit at room temperature for 10-15 minutes before grilling.
• Once your grill has fully preheated, spray the grill grates with cooking spray. Then, place salmon fillets over direct heat skin-side-down and close the grill. Grill for 4 minutes. Open the grill and brush the salmon with the marinade that was set aside. Close the grill and grill for an additional 2 minutes.
• Then, flip the filets and grill for an additional 2 minutes skin-side-up. Ensure the salmon is cooked to an internal temperature of 140°F before removing from the grill. If salmon needs additional time to reach an internal temperature of 140°F, flip back to skin side down and grill for an additional 1 minute at a time.
• Remove salmon from the grill and let it rest for 5 minutes (internal temperature will continue to increase to 145°F even after being removed from heat).
• Top with fresh green onion and optional sesame seeds.

Oven

• Preheat the oven to high broil and transfer the salmon onto a tin foil-lined baking sheet.
• Broil salmon on high for 7 minutes. Then, remove the salmon from the oven and brush it with the remaining glaze.
• Broil for 1 more minute or until it reaches an internal temperature of 140ºF - 145ºF.
• Top with fresh green onion and optional sesame seeds.