In a medium bowl, whisk together low-sodium soy sauce, light brown sugar, rice wine vinegar, kosher salt, and ground black pepper until combined. Place the salmon fillets skin-side up in the marinade, cover and let marinate for at least 20 minutes.

Preheat the broiler on high for about 5 minutes, positioning an oven rack in the top third of the oven.

Line a baking sheet with aluminum foil and place a wire rack on top. Transfer the marinated salmon fillets skin-side up onto the rack, discarding the marinade.

Broil the salmon for 5-7 minutes, watching closely until cooked through and exhibiting a crisp, bubbling skin.

While the salmon is broiling, heat a small skillet over medium heat. Add raw white sesame seeds and toast gently for 3-4 minutes until golden brown.

In a mixing bowl, combine thinly sliced shallots with remaining rice wine vinegar, salt, and pepper. After briefly marinating, add toasted sesame seeds, cilantro, parsley, and drizzle with toasted sesame oil, then toss to combine.

Transfer the salmon to a serving platter, drizzling any remaining juices over the top, and finish with the herb salad piled on top.