2-1/3 cups and 1 tablespoon sesame oil
2-1/3 cups and 1 tablespoon lemon juice
2-1/3 cups and 1 tablespoon soy sauce
1 cup and 3 tablespoons brown sugar, or more to taste
1/2 cup and 1 tablespoon and 1 teaspoon sesame seeds

3 tablespoons and 1/2 teaspoon ground mustard
3 tablespoons and 1/2 teaspoon ground ginger
2-1/2 teaspoons garlic powder
38 (6 ounce) salmon steaks

2 -1/3 cups and 1 tablespoon sesame oil 2 -1/3 cups and 1 tablespoon lemon juice 2 -1/3 cups and 1 tablespoon soy sauce 1 cup and 3 tablespoons brown sugar, or more to taste 1/2 cup and 1 tablespoon and 1 teaspoon sesame seeds 3 tablespoons and 1/2 teaspoon ground mustard 3 tablespoons and 1/2 teaspoon ground ginger 2 -1/2 teaspoons garlic powder 38 (6 ounce) salmon steaks

Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.