Begin by preparing your salmon. In a bowl, mix kosher salt and sugar, then rub this mixture all over the salmon. Let it sit for about 20 minutes.

While the salmon brines, mix the marinade. In a bowl, combine soy sauce, honey, grated garlic, grated ginger, and sake. Whisk until blended, reserving 2 tablespoons for basting.

Place the salmon in the bowl with the marinade, ensuring it's fully coated. Cover with plastic wrap and refrigerate for about 40 minutes.

Preheat your oven to broil. Toss the green beans with avocado oil, salt, and pepper, then spread on a baking sheet.

Once the oven is ready, place the marinated salmon skin-side down on the baking sheet with the green beans. Pour the reserved marinade over the green beans and roast for approximately 10 minutes.

After 10 minutes, baste the salmon with the reserved marinade and cook for an additional 3-5 minutes, until the salmon is opaque and flakes easily.

Remove from the oven and let the salmon rest for about 4 minutes before serving warm with the green beans.