Mix the sesame oil, soy sauce, honey, ginger, lime juice, and salt in a glass or stainless steel bowl or dish.
Cover the flesh of the salmon fillets with the marinade either in a suitable sized bowl or in a gallon plastic zip-lock bag and refrigerate for 1 or 2 hours.
Add 2 teaspoons of canola oil to a heavy skillet on medium-high heat. Once the oil starts to shimmer, remove the fillets of salmon from the marinade and carefully place them into the skillet. (Flesh side down if you are using skin-on fillets). Cook for 2 minutes. (Assuming the salmon is about 1 inch at it's thickest point. Or, cook for 30 seconds per 1/4 inch of thickness).
Flip the fillets to the second side and cook another 2 minutes. Spoon on some of the reserved marinade while cooking. Then, remove the salmon from the skillet and serve right away. The internal temperature should be between 110° and 125°. Drizzle with more reserved marinade and garnish with toasted sesame seeds and chopped green onion.