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Place a rack in the center of your oven and preheat to 425 degrees F.
Heat the skillet so that a drop of water sizzles and evaporates quickly but does not bounce (if it instantly bounces and dances around the pan, your pan is too hot).
In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger.
Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste.
Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
Drizzle the salmon with the canola oil and brush so that it is evenly coated.
Place the salmon skin-side up on the hot skillet.
Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust.
When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down.
Brush or spoon the remaining glaze in the saucepan all over the top.
Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests).
Remove from the oven and cover with foil.
Let rest 4 to 5 minutes.
Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.