• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Blend the dates:

• Drain the softened dates, reserving a little of the soaking liquid. Blend the dates with 1–2 tablespoons of their soaking water until you achieve a smooth, pourable paste. (Add water gradually — you want it thick but spreadable.)

Make the tahini-date glaze:

• In a mixing bowl, whisk together tahini, olive oil, lemon juice, minced garlic, and the date paste.
• Whisk until the mixture emulsifies into a thick, caramel-colored sauce.
• Important: Tahini brands vary in bitterness and saltiness. If your tahini tastes slightly bitter, add the optional teaspoon of honey or maple syrup — it becomes essential for balancing the flavors rather than just optional.

Season the salmon:

• Pat salmon fillets dry and season both sides with salt and pepper.

Glaze generously:

• Brush the sticky tahini-date glaze evenly over the salmon fillets, coating the tops well.

Bake:

• Bake for 15–20 minutes, or until the salmon flakes easily with a fork and reaches medium doneness (the center should still be slightly translucent).
• If you like a deeper color, turn on the broiler for the last 2 minutes of cooking to slightly caramelize the date sugars—just keep a close eye so it doesn't burn!

Finish & garnish:

• Sprinkle with sesame seeds and fresh parsley before serving. For extra flavor, drizzle with any remaining glaze.