In a small bowl, whisk together the tamari, rice wine vinegar, honey, minced garlic, and minced ginger to create your marinade.
Place the salmon fillet in a shallow dish or a resealable bag. Pour half of the marinade over the salmon, ensuring it is fully coated. Cover and refrigerate for at least 15 minutes, or marinate overnight for more flavor. Save the rest of the marinade in a container in the fridge.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper .
Remove the salmon from the marinade, discarding any leftover liquid. Place the salmon fillet on the prepared baking sheet, skin-side down. Sprinkle with sesame seeds and red pepper flakes
Bake the salmon for 20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
(Optional) For a caramelized glaze, switch the oven to broil and cook for an additional 2–3 minutes, keeping a close eye to avoid burning.
Remove the salmon from the oven and allow it to rest for a few minutes before serving. Serve with your favorite sides like roasted vegetables, rice, or cauliflower rice. Top the bowl with the remaining marinade and enjoy!