Thinly slice 2 medium scallions, keeping the white and light green parts separate from the dark green parts. Cut ½ medium or large lemon into 4 wedges and reserve for serving. Juice the remaining lemon(s) until you have 2 tablespoons and place in a large bowl. Add 1 tablespoon honey, 1 tablespoon soy sauce or tamari, and 1 teaspoon kosher salt to the lemon juice and whisk until the honey is dissolved.

Cut 1 ¼ pounds center-cut salmon fillets into 1-inch pieces. Add to the bowl and toss gently until evenly coated in sauce. Cook immediately or let marinate at room temperature for 30 to 45 minutes.

Heat 1 teaspoon neutral oil in a large nonstick skillet over medium heat until shimmering. Add the white and light green parts of the scallions and sauté until sizzling, 30 seconds. Add the salmon in a single layer so they are not touching. Reserve any marinade left in the bowl. Cook undisturbed until the salmon is browned and releases easily from the pan, about 2 minutes. Flip and continue to cook until the salmon is just cooked through, the edges are caramelized, and an instant-read thermometer inserted into the center of the thickest piece registers 135°F to 145°F, about 2 minutes.

Use tongs to transfer the salmon to a serving platter. Add any remaining marinade in the bowl to the skillet; it should boil immediately. Cook until thickened slightly, 15 to 30 seconds. Pour over the salmon. Garnish with the dark green scallion parts and white sesame seeds or furikake if desired. Serve with the reserved lemon wedges.