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 the plastic 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, reserving the extra marinade, and place on the baking sheet. Roast the salmon for 10 minutes, until cooked to your liking and burnished brown on top.
Serve with hot rice or quinoa, if desired. You can simmer the reserved marinade in a small saucepan for two minutes, and serve it over the starch if you like.