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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Make the glaze. Place all the ingredients for the glaze in a food processor and pulse until smooth.
Place a medium skillet over medium high heat. Add the prepared glaze, reserving ¼ cup in a small bowl. Simmer until the glaze has reduced and thickened into a syrup, about 15 minutes. Remove pan from the heat and brush the salmon with a thin layer of the thickened glaze.
Bake the salmon for 9-12 minutes or until it is opaque and flakes easily.
Meanwhile, heat a large skillet over medium-high heat. Add the zucchini, scallions, carrots and bell pepper and cook until al dente, about 3 minutes. Drain the vegetables in a colander, then return them to the skillet over high heat and immediately pour over the reserved glaze. Toss to coat with the glaze for about 1 minutes, then stir in the cilantro.
Divide the slaw between two plates and top each with a salmon fillet. Garnish with sesame seeds.