Preheat the oven to 450ºF and prepare a cookie sheet with foil or parchment paper.
Make the sesame ginger sauce by whisking all of the ingredients (except the salmon) together in a large bowl.
Place your salmon filet on the prepared cookie sheet and brush on half the sauce. Flip the filet to the other side brush more sauce on top. Reserve a little sauce for serving.
Cook the salmon skin side up for 12 to 15 minutes.
Serve the salmon with reserved sauce over noodles, rice, in a grain bowl, or on top of salad. It tastes great hot or cold!
You can marinate the salmon ahead of time if you want. Simply whisk all of the ingredients for the sesame ginger sauce in a large bowl or Ziploc bag, then add the salmon filet. Cover the bowl with plastic wrap or seal the bag, then let the salmon sit covered in the marinade in the fridge.Because this marinade is not acid-based, you can marinate the fish for as little as 30 minutes or up to 24 hours in the fridge. Any longer and the fish may begin to break down and become mushy.