Cut the salmon into 1 inch cubes and place them in a bowl.
In a separate bowl, whisk together the honey, sesame oil, vinegar, soy sauce, garlic, ginger, hoisin sauce, salt and pepper.
Pour 2/3 of the marinade on top of the cubed salmon and marinate for 20 minutes.
While the salmon marinates, pour the final 1/3 of the sauce into a small pan over medium-high heat.
Bring it to a simmer and cook for about 5 minutes until it reduces. Remove from heat and transfer to a small bowl to cool.
Preheat the grill to high, and thread the salmon pieces onto skewers.
Grill the skewers for approximately 4 minutes per side until they become lightly charred. Be sure to brush the salmon regularly with any leftover sauce.
Once the salmon is cooked, remove from the grill, brush with the thickened sauce and garnish with sesame seeds, kewpie mayo, and sriracha.
Serve any of the remaining thickened sauce on the side.
