Combine the soy sauce, honey, rice vinegar, Sriracha, ground ginger and garlic in a glass measuring cup or a small bowl. Whisk together until incorporated.
Add the salmon fillets to a gallon zip lock baggie. Pour marinate over salmon, seal and coat salmon pieces with marinate. Let marinate for one hour, turning the fish over once. Don't let the fish marinate longer than 8 hours.
Heat a large skillet with seasame oil over medium-high heat. Once hot, add the salmon, reserving liquid in a small bowl. Cook salmon until browned, about 3 minutes. Flip over and cook another 3 minutes, until browned.
Reduce heat to low and pour in reserved marinate. Cover and cooked until salmon is cooked through, about 5-6 minutes.
Sprinkle green onions on top and serve.