If making Ginger Soy Glaze see recipe below, or use store bought. Place salmon filets on a lined baking sheet, skin side down. Pour 1/3 of the Ginger Soy Glaze in a bowl, use  this glaze to brush on the salmon several times and reserve the rest to drizzle over top when the dish is served.

Place the baking sheet into a 425 degree oven for 12 minutes. If you want the top charred, turn broiler on high on for the last minute. When removing salmon from baking sheet, slide a spatula between the salmon and salmon skin and it will easily separate.

Serve over top of cauliflower rice with sesame seeds and green onions if desired. Serve the extra Ginger Soy Glaze on the side for dipping or drizzling.

Whisk together ingredients in a small saucepan and bring just to a boil, reduce to low. Continue whisking every minute for 10 minutes. Remove from heat and let cool. It will thicken even more as it cools. Keep in a container in the fridge for up to several weeks. When ready to use just microwave a few seconds to make it drizzle-able again