Step 1
Whisk collectively ½ cup contemporary lemon juice, 6 Tbsp. toasted sesame oil, 2 Tbsp. honey, 2 Tbsp. finely chopped pickled ginger, one 2″ piece ginger, peeled, finely grated, and ½ cup soy sauce in a small bowl. Set dressing apart.
Step 2
Toss 2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a big bowl to mix and let sit quarter-hour to permit carrots to launch extra liquid.
Step 3
Pour off any liquid that has gathered in bowl; discard. Drizzle ¼ cup reserved dressing over carrots, add 4 scallions, thinly sliced on a diagonal, and toss to mix. Set carrot salad apart.
Step 4
Pat 4 5–6-oz. skinless salmon fillets dry with paper towels and season evenly with salt. Place on a big plate with a lip; drizzle remaining 2 tsp. soy sauce over and rub on either side to coat. (Doing it will assist the sesame seeds adhere to the salmon.)
Step 5
Place 6 Tbsp. white and/or black sesame seeds on one other giant plate. Working separately, place salmon on high and switch to coat, urgent seeds to stick.
Step 6
Warmth 2 Tbsp. vegetable oil in a medium skillet over medium. Working in 2 batches, cook dinner salmon till golden brown and agency, about 5 minutes per aspect.
Step 7
Switch salmon fillets to plates and mound some steamed white rice and reserved carrot salad alongside. Serve with remaining reserved dressing.
