Place a rack in the center of the oven, and preheat to 425 degrees
Place a large cast-iron skillet on a burner set to high and heat for at least ten minutes. The pan must be very hot or the salmon will stick to it.
In a small saucepan, stir together the coconut amino, rice wine vinegar, garlic, and ginger. Bring to a simmer over medium-high, then remove from heat and stir in the honey and chili paste with garlic. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet, and cook for about 3 minutes. Do not move the salmon, until it forms a nice crust.
When the salmon turns opaque on the sides and starts to turn opaque on top, flip the salmon so it is skin-side down. Spoon the remaining glaze from the saucepan on top of the salmon, and place the skillet immediately into the oven.
Cook for 6 minutes. The salmon may appear a little undercooked in the center but will finish cooking as it rests. Remove from the oven and cover with foil.
Let rest for five minutes. Serve immediately, and top with reserved glaze, chopped green onion, and toasted sesame seeds.