Combine the olive oil, vinegar, aminos, honey, optional sesame oil, garlic, ginger, and salt in a blender and puree until well mixed.
Marinate the salmon with half of the sauce in an airtight container for at least 30 minutes in the fridge.
Preheat the oven to 425 degrees F.
Place the salmon on a parchment-lined baking sheet and bake 9-16 minutes or until the fish flakes easily when scratched with a fork and the thickest parts are no longer raw in the middle.
Meanwhile, combine the zucchini, cabbage, green onions, and cilantro with the remaining sauce.
To serve, divide the zoodle slaw (including the sauce on it) between 4 serving bowls and top each with a salmon filet.