Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil. In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and sriracha (if using). Place salmon fillets in a shallow dish, pour half the marinade over them, and let sit for 10 minutes. Reserve the other half for glazing.

On the prepared sheet pan, toss broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes. Spread into a single layer, leaving space in the center for the salmon.

Push broccoli to the sides of the pan. Place marinated salmon fillets in the center, skin-side down if using skin-on. Brush salmon with a little olive oil and season lightly with salt and pepper. Roast for 12–15 minutes, or until salmon is cooked through and flakes easily, and broccoli is tender and slightly charred.

While the salmon and broccoli roast, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3–5 minutes until slightly thickened. Brush cooked salmon with the glaze. Sprinkle with sesame seeds and green onions. Serve immediately with lemon wedges.