Let salmon sit out of fridge for half an hour before cooking.
Heat a large pan over medium flame until fully heated.
Pour the EVOO into the pan.
Dry the fish by patting down with paper towel and season with salt and pepper.
Sear the salmon skin down for 4 minutes.
Mix all the rest of the ingredients well to form the sauce and brush it onto the salmon a couple times. Save the rest of the sauce.
Flip the fillets and cook for another 2 minutes. Take off the flame and let sit for a few minutes.
Serve the salmon with the rest of the sauce either poured over or on the side. Garnish with sesame seeds.