In a large, heavy-bottomed saucepan, heat one tablespoon oil over low heat. Add the onions and the brown sugar and let caramelize for about 20 minutes, until the onions are browned, stirring to avoid burning.

When onions are almost done, add the ginger and one of the garlic cubes and continue cooking.

When the onions are soft and brown, add the sweet chili sauce, teriyaki sauce, and honey. Let the mixture cook for a few minutes until just simmering. Stir in the remaining garlic cube at the end and season lightly with salt and pepper.

Add the sesame seeds and stir to combine. Set aside and let cool.

Pour about half the sauce into the noodles and stir to coat. Let sit for a bit until flavors meld. (You can refrigerate, but I recommend bringing it to room temperature before serving.) When cool or room temperature, add the chopped scallions.

Meanwhile, heat a pot of boiling water and cook the Japanese noodles according to package instructions. Drain and add one to two tablespoons oil to the noodles to prevent them from sticking to one another.

Preheat oven to 400 degrees Fahrenheit. Place the salmon cubes in a baking pan and brush lightly with marinade. Bake for 10–11 minutes or until the center is fully done. Remove from oven and brush a little more marinade onto the fish.

Arrange a portion of noodles in a nest on each plate. Stack two salmon cubes into the center. Place a pretty toothpick into them to keep them upright.