Glaze:
  2 tablespoons soy sauce
  ⅛ teaspoon konjac flour (or 1 teaspoon cornstarch)
  1 tablespoon honey
  1 teaspoon hot sauce
  1 teaspoon minced garlic
  1 teaspoon minced ginger
Salmon:
  Olive oil spray
  4 (6 oz) wild salmon fillets
  1 tablespoon olive oil
  ¼ cup thinly sliced scallions (green part only)

Instructions

1. In a small saucepan, whisk together the soy sauce and konjac flour. Add the honey, hot sauce, minced garlic and minced ginger, whisking to combine.
2. Heat the glaze over medium heat, whisking often, 2-3 minutes, until it thickens into syrup. Remove from heat.
3. Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with olive oil spray.
4. Place the salmon pieces on the foil and brush them with olive oil. Broil 5-6 minutes, or until opaque.
5. Remove the salmon fillets onto a serving platter. Brush with the glaze, sprinkle with scallions and serve.