In a small bowl, combine coconut aminos, honey, hoisin, rice vinegar, garlic powder, sesame oil, minced garlic, cornstarch and water together. Set marinade aside.
Lay salmon skin-side down in a glass container or plastic container. Coat the flesh of the salmon fillet with avocado oil, teriyaki sauce, salt and pepper.
Flip salmon fillets over so that the salmon skin is facing upwards. Cover and let marinade for 15-20 minutes.
Line a large rimmed baking sheet with aluminum foil or parchment paper. Remove fillets from the container and place salmon skin side down onto the baking sheet, making sure that they do not touch.
Bake salmon at 400 degrees for 12-13 minutes.
Turn your oven to the “broil” function and broil for an additional 2 minutes.
Remove your baked salmon from the oven. Garnish fillets with sesame seeds, green onions and sriracha and enjoy!
