To make the the marinade, add lemon juice and coconut aminos to a shallow bowl. Season the salmon with salt and pepper and dip both sides of the salmon in the marinade. Place salmon on plate and set aside. Discard remaining marinade. In same shallow bowl, add sesame seeds. Press salmon skinless side down into sesame seeds. Set aside.
Heat the olive oil in a large saute pan over moderate heat. Place the salmon fillets, skin side down in the saute pan and cook until the bottoms are browned and the bottom half of the fillets turn opaque, about 5 minutes. Depending on thickness approximately 10 minutes per inch. Turn the fillets and cook until the flesh is opaque and firm to the touch. Remove from heat and let rest 2-3 minutes before serving.