In a medium bowl, whisk together honey, coco aminos (or soy sauce), rice vinegar, garlic chili paste, garlic powder, minced onion, ground ginger and half of the scallions.
Add the salmon fillets to the bowl and let marinade for 15 minutes, covered and refrigerated.
In a large skillet heat 1 tablespoon of oil, I used avocado oil but vegetable oil works
Place the salmon in the skillet on medium heat and cook for 3 minutes. Flip and cook the other side for another 3 minutes. Flip the salmon once more and cover the skillet with a lid and let cook another 4 minutes on low heat.
Plate the salmon and garnish with scallions and sesame seeds.