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In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar, and soy sauce.
In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely.
Cover with plastic wrap and refrigerate for at least 15 minutes or for up to 1 hour.
Light a grill over medium-high or heat grill pan over medium-high heat.
Lightly brush the grates of grill pan with oil.
Lift the salmon fillets from the glaze and sprinkle both sides with the sesame seeds.
Grill for about 3 minutes per side, or until lightly charred and just cooked through.
Transfer the salmon to a platter, sprinkle with the scallions, and serve.