Soy Salmon

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using) until fully combined.
Place the salmon fillet in a shallow dish or resealable plastic bag, then pour the marinade over it, ensuring the fish is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Remove the salmon from the marinade, letting excess drip off, and place it skin-side down (if skin-on) on the prepared baking sheet. Bake the salmon for 12–15 minutes, or until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).
While the salmon bakes, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
Drizzle the cooked salmon with the reduced marinade, then garnish with sesame seeds and sliced green onions before serving.