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Pat the salmon fillets dry, then add them to a shallow bowl. Press the minced garlic and ginger on top of each filet.
In a small bowl, add soy sauce, rice vinegar, and honey. Mix to combine, then pour over the salmon and cover. Refrigerate for 20 minutes to allow the marinade to soak in.
Preheat the oven to 375°F. Add the fish to a foil- or parchment-lined baking sheet or cast iron skillet, then bake for 15-18 minutes until opaque and flaky.
Top with chopped green onions and black sesame seeds, then serve and enjoy!