4tablespoonsthinly sliced scallionsgreen part only
Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.
In a small saucepan, whisk together the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
Heat the glaze over medium-low heat, whisking often, for 2-3 minutes, until it thickens into a syrup. Remove from heat.
Broil the salmon until opaque and cooked through, about 5 minutes.
Remove the cooked salmon fillets onto a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.
The sauce thickens fast, so make sure to heat it over medium-low heat and keep an eye on it. If it has thickened too much and it's difficult to spread it on the salmon fillets, you can stir in a small amount of water - a teaspoon or two - to thin it out.