In a sturdy zipper top plastic bag or a plastic container, combine the hoisin sauce, honey, oil, lemon juice, garlic and half the scallions and shake or squish to blend well.
Place the salmon in the plastic bag or container, gently flipping them around so that they are completely coated with the marinade. Refrigerate for 1 to 3 hours, turning the salmon in the marinade halfway through to make sure it marinates evenly. If you don’t have the time, let it sit at room temperature for 15 or so minutes.
Preheat the broiler, or preheat the grill to medium-high. Line a rimmed baking sheet with foil and spray with nonstick spray, or brush with vegetable oil. Remove the salmon from the marinade and place on the baking sheet. Broil the salmon for 10 minutes, until cooked to your liking, and burnished brown on top.
Serve with hot rice or quinoa, if desired, with leftover scallions sprinkled on top.
Notes
One of the many good things about seasoning fish and seafood is how quickly they absorb flavors. Therefore, you never want to marinate any fish or seafood for too long, because you don’t want to overpower the delicate deliciousness of the fish itself. The acidic ingredients in the marinade can also start to cure or “cook” the fish after enough time goes by, which can affect the firm and flaky texture of the salmon.
If you don’t have the hour plus to marinate the salmon in the fridge, just leave it out for 15 minutes at room temperature. A short room temperature marinating is safe; just don’t let it sit out for much longer than that.