Heat the oven to 425°F.
Place the salmon skin-side down on a foil-lined baking sheet and season it with ¼ teaspoon of the salt and all of the black pepper. Stir together the syrup and mustard, and brush half the mixture over the salmon. Roast the fish for 15 minutes. Brush the remaining syrup mixture on the salmon and roast until just a little moist and translucent in the center (125°F internal temperature), 4 to 8 minutes more, depending on the thickness of the fish. Remove the salmon from oven and let it stand for 5 minutes.
Meanwhile, whisk together the orange juice, lime juice, vinegar, olive oil, hot sauce, sesame oil, garlic, ginger, honey, and remaining ¼ teaspoon of salt in a medium bowl. Add the coleslaw and cilantro, stirring to coat.
Divide the fish into four portions and place them on plates, leaving the fish skin on the foil. Place the slaw on the plates and garnish everything with the sesame seeds.
Tip: To brighten the flavor, serve the fish with lemon wedges for squeezing.