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Place the cubed salmon into a shallow bowl or glass container.
Mix together the soy sauce, toasted sesame oil, honey, and sriracha, if using, in a small bowl or glass measuring cup.
Pour over the salmon and toss to coat well. For best results, allow to marinate for 30 minutes or up to 6 hours in the fridge, or proceed immediately with cooking.
Heat a large skillet over medium-high heat until very hot.
Add the canola oil to the skillet and swirl to coat.
Use tongs to remove the salmon cubes from the bowl of marinade and add them to the skillet (skin side down, if it has skin) and sear for 2-3 minutes, or until nice and brown.
Flip the salmon using tongs and sear on the other side for 2-3 minutes, or until browned on the other side and fully cooked.
Pour any remaining marinade into the skillet and toss salmon to coat in the sauce.
Serve, garnished with sliced green onions and sesame seeds, if desired.