Ingredients:
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon hot honey (or regular honey)
1 tablespoon brown sugar
2 teaspoons minced garlic
1 teaspoon black sesame seeds, plus more for serving
4 (4 to 6-ounce) skin-on Alaska salmon fillets, frozen
bunch scallions (3½ to 5 ounces, or at least 8 scallions), trimmed
2 teaspoons sesame oil
½ teaspoon kosher salt, plus more to taste
Directions:
1. Preheat the oven to 450°F. Whisk together soy sauce, olive oil, honey, brown sugar, garlic, and black sesame seeds in a small bowl. Run frozen salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Then, place them (skin-side down if using skin-on fillets) on a 7-x-11-inch foil-lined baking sheet and pour honey-soy mixture over the top. Cover with foil.
2. Toss scallions with sesame oil and salt to fully coat and arrange in an even layer on a separate baking sheet.
3. Put salmon and scallions in the oven and bake for 8 minutes. Remove foil from salmon and flip scallions. Return to oven and bake for 6 more minutes. Remove scallions, which should be crispy and charred at the edges. Flip salmon and bake for another 2 to 4 minutes, depending on thickness of your fillets. It should be opaque and flake easily with a fork when done.
4. Serve salmon over a bed of scallions. Garnish with additional black sesame seeds.