Step 1
Whisk together ½ cup fresh lemon juice, 6 Tbsp. toasted sesame oil, 2 Tbsp. honey, 2 Tbsp. finely chopped pickled ginger, one 2″ piece ginger, peeled, finely grated, and ½ cup soy sauce in a small bowl. Set dressing aside.
Step 2
Toss 2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl to combine and let sit 15 minutes to allow carrots to release excess liquid.
Step 3
Pour off any liquid that has accumulated in bowl; discard. Drizzle ¼ cup reserved dressing over carrots, add 4 scallions, thinly sliced on a diagonal, and toss to combine. Set carrot salad aside.
Step 4
Pat four 5–6-oz. skinless salmon fillets dry with paper towels and season lightly with salt. Place on a large plate with a lip; drizzle remaining 2 tsp. soy sauce over and rub on both sides to coat. (Doing this will help the sesame seeds adhere to the salmon.)
Step 5
Place 6 Tbsp. white and/or black sesame seeds on another large plate. Working one at a time, place salmon on top and turn to coat, pressing seeds to adhere.
Step 6
Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Working in 2 batches, cook salmon until golden brown and firm, about 5 minutes per side.
Step 7
Transfer salmon fillets to plates and mound some steamed white rice and reserved carrot salad alongside. Serve with remaining reserved dressing.