Rinse, dry, and debone the salmon. Leave the skin on for cooking, and place the fish skin-side down in a roasting dish.
Cover the salmon generously with Soyaki sauce. Cover the roasting dish with foil and let marinate for 15-20 minutes in the fridge.
Meanwhile, preheat the oven to 400 degrees.
Bake the salmon for 15-18 minutes (cook time may range depending on the size and thickness). Before serving, drizzle with warm Soyaki sauce and sprinkle with sesame seeds.
Optional: Serve over rice, alongside edamame, cucumbers, carrots, and avocado.
