Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil it. Pat salmon dry with paper towels and season both sides with a pinch of salt and pepper.

Make the glaze: In a small bowl, mix honey, Sriracha, soy sauce, lime zest, lime juice, minced garlic, and grated ginger. If using, add rice vinegar and sesame oil. Taste and adjust heat or sweetness as needed.

Coat the salmon: Place salmon skin-side down on the prepared sheet. Spoon half of the glaze over the tops, spreading evenly. Reserve the rest for basting.

Bake: Roast for 8–10 minutes for thinner fillets or 12–14 minutes for thicker pieces. Aim for salmon that flakes easily but is still moist in the center.

Baste and broil: Pull out the tray and spoon on the remaining glaze. Switch the oven to broil and cook for 1–2 minutes, just until the glaze bubbles and lightly caramelizes. Watch closely to avoid burning.

Rest and garnish: Let the salmon rest for 2 minutes. Sprinkle with green onions and sesame seeds. Serve with lime wedges.

Serve with sides: Good options include steamed rice or quinoa, roasted broccoli, blistered green beans, or a simple cucumber salad.