Prepare the Glaze: In a small saucepan, whisk together the honey, soy sauce, Sriracha, rice vinegar, minced garlic, and grated ginger.

Simmer the Glaze: Bring the mixture to a gentle simmer over medium heat. Cook for 3-4 minutes, stirring occasionally, until the glaze has slightly thickened. Remove from heat and set aside. Reserve about 2 tablespoons of the glaze for serving.

Prepare the Salmon: Preheat your grill to medium-high heat (about 400°F/200°C). Lightly brush the salmon fillets with olive oil and season both sides with salt and pepper.

Grill and Glaze: Place the salmon fillets skin-side down (if applicable) on the hot, oiled grates. Grill for 4-5 minutes. Flip the salmon carefully, then immediately start brushing the top side generously with the prepared glaze.

Finish Cooking: Continue grilling for another 5-7 minutes, brushing with more glaze every 2 minutes, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C).

Serve: Remove the salmon from the grill. Drizzle the reserved fresh glaze over the top of each fillet and sprinkle with sesame seeds. Serve immediately.