Set the rack approximately 6–8 inches below the element according to the oven instructions, and preheat the broiler. Prepare a broiler-rated metal tray, with foil if desired; do not use parchment or glass.

Pat the thawed salmon dry and check for pin bones. Place portions apart on the tray, skin side down if skin is present.

Combine all six sauce ingredients with a whisk until smooth. Spread the sauce thinly over the tops and exposed sides of all four fillets.

Broil while watching continuously, starting temperature checks at 8 minutes. Continue for roughly 8–12 minutes or as needed until each center reaches 145°F; rotate the tray if browning is uneven.

If the coating darkens before the fish is ready, stop broiling and finish at 375°F until cooked to 145°F. Remove completed portions as needed, garnish with green onions, and serve. Discard any coating mixture that contacted raw fish and remains uncooked.