Whisk together the soy sauce, honey, vinegar, Sriracha sauce, ginger, and minced garlic. Pour into a large zip-lock bag, add salmon, and gently toss to coat. Refrigerate for 1 hour or overnight, turning fish over at least once during this time.
Preheat oven to 425°F. Cook rice as directed on package, then cover and set aside.
Line a baking sheet with foil and add beans. Drizzle with half the oil; toss to coat. Season with garlic powder, sesame seeds, salt, and pepper. Toss once more and bake for 10 minutes. Toss again and bake an additional 5 minutes.
Remove salmon from bag, reserving marinade. Add remaining oil to a large sauté pan and heat over medium.
Add salmon to hot skillet; cook 2-3 minutes per side until brown. Pour reserved marinade over fish, reduce heat to low, cover, and cook 4-5 minutes more until fish is cooked through.
Serve salmon over rice, with green beans and watermelon on the side.