Make the sauce by simmering coconut aminos, sesame oil, honey, garlic, and ginger powder in a pot. Thicken with arrowroot slurry.
Cube salmon, season with salt and pepper, coat with arrowroot powder.
Cook salmon in a nonstick pan with avocado oil until golden brown and crispy.
Add sesame sauce to the crispy salmon and simmer to thicken.
Garnish with green onions and serve.
