Pat the salmon dry. Use paper towels to remove surface moisture. This helps browning and keeps the glaze from sliding off.

Whisk the marinade. In a small bowl, combine soy sauce, sesame oil, neutral oil, honey, garlic, ginger, rice vinegar, and sriracha. Stir until smooth and glossy.

Marinate briefly. Place salmon in a shallow dish and spoon about half the marinade over the fillets. Let sit 10–20 minutes at room temperature. Reserve the rest for glazing.

Choose your cooking method. You can pan-sear, bake, or air fry. All three work well. See the next steps for each option.

For pan-searing: Heat a large nonstick or cast-iron skillet over medium-high. Add a light drizzle of oil. Place salmon skin-side down if using skin-on. Cook 3–4 minutes, then flip. Spoon on some reserved marinade. Cook 2–4 more minutes until just opaque. Sprinkle sesame seeds during the last minute.

For baking: Preheat oven to 400°F (200°C). Line a sheet pan with parchment. Arrange salmon and brush generously with reserved marinade. Bake 8–12 minutes, depending on thickness. For a glossy finish, brush once more halfway through and sprinkle sesame seeds near the end.

For air frying: Preheat air fryer to 390°F (200°C). Place salmon in the basket, brush with marinade, and cook 7–10 minutes. Add sesame seeds during the last 2 minutes.

Check doneness. The salmon should flake easily and look slightly translucent in the center. Target an internal temperature of 125–130°F (52–54°C) for moist, medium doneness.

Glaze and garnish. Warm any leftover marinade in a small pan until slightly thickened, 1–2 minutes. Drizzle over salmon. Top with green onions and an extra pinch of sesame seeds. Finish with a squeeze of lime.

Serve. Pair with rice, soba noodles, steamed broccoli, cucumbers, or a crisp slaw. Spoon any pan juices over the sides.