Step 1: Make the Glaze
In a small bowl, whisk together the honey, soy sauce, garlic, ginger, sesame oil, salt, and pepper. The glaze should be smooth, aromatic, and well balanced.

Taste it before pouring—it should be sweet, garlicky, and savory. Adjust the soy sauce or honey if needed.

Step 2: Prep the Salmon
Lightly season the salmon fillets with salt and pepper. Place them in a single layer in the bottom of your slow cooker.

Pour the honey garlic mixture over the top, making sure each fillet is coated. If needed, use a spoon or brush to distribute the glaze evenly.

Step 3: Slow Cook
Cover the slow cooker and cook on low for 2 to 3 hours. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Avoid overcooking—it’s better to check early than end up with dry salmon. Cooking time may vary slightly depending on the thickness of your fillets.

Step 4: Garnish and Serve
Use a fish spatula to gently remove the fillets from the slow cooker. Place them on a plate or serving platter.

Spoon a bit of the remaining glaze from the cooker over each fillet. Garnish with sliced green onions and a sprinkle of sesame seeds.

Serve hot with steamed rice, sautéed greens, or a light cucumber salad.