Preheat your oven to 375 °F

In a medium-sized bowl, combine the honey, extra-virgin olive oil, tamari, sesame oil, rice vinegar, mirin, grated garlic, grated ginger, black pepper and Sambal Oelek. Whisk all the ingredients together until the marinade is combined.

Place the salmon fillets skin side down in a shallow baking dish and pour over the glaze. *It may seem like a lot of liquid, but that's okay! We will be spooning over throughout the cooking in the oven to glaze entirely and to keep some sauce to spoon over when serving.

Slow roast your ginger salmon for about 20 minutes, spooning over the glaze halfway through at the 10 minute mark. Spoon over your glaze once again over the top of the salmon and bake for another 5-10 minutes at either 400 °F or turning on broil for the last 5 minutes until the salmon reaches your desired doneness.

Once the salmon is cooked, remove it from the oven and transfer it to a serving platter with fluffy white rice, scallions/green onions and sprinkle of sesame seeds.