Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.

In a large bowl, combine coconut aminos, honey, olive oil, lime zest, lime juice, crushed

ginger, crushed garlic, sriracha, and sliced scallions to create the marinade mixture.

Pour marinade over salmon (either in a ziplock bag or disposable pan) making sure fish is

mostly covered in the liquid.

Let the salmon marinate for 30 minutes in the refrigerator.

After marinating, carefully remove the salmon from the marinade and place it skin side

down on the prepared baking sheet. Pour liquid from the marinade into a saucepan, and

spread solids (scallions, garlic, and ginger) evenly on top of the salmon.

In a small saucepan, simmer liquid from marinade mixture over low heat until it thickens

slightly to create a sauce. Set aside.

Bake the salmon in the preheated oven for 30 minutes, or until it flakes easily with a fork.

Once the salmon is cooked, remove it from the oven and drizzle the thickened marinade

sauce over the top.

Serve the salmon hot, garnished with additional sliced scallions and lime wedges if desired.