In a shallow dish, whisk together the soy, honey, vinegar, sesame oil, ginger, and garlic until combined. Place the sablefish fillet flesh-side down into the marinade. Refrigerate for one hour.
Remove the sablefish from the marinade and pat dry. Season lightly with salt. Pour the marinade into a small saucepan over medium heat and allow to simmer and reduce while the fish is cooking.
Place a non-stick pan over medium-high heat, swirling about 1 tablespoon avocado oil into the pan. When the pan is hot, place the sablefish fillet flesh-side down firmly into the pan, pressing down to ensure the entire surface is making contact with the pan. Allow the fish to sear, undisturbed for 4-5 minutes. Using a fish spatula, carefully flip the fish over. Cook another 4-5 minutes, depending on the thickness of your fish. Remove the fish to a plate to rest.
To assemble the dish: Place the ramen noodles in a shallow bowl. Remove the skin from the bottom of the sablefish. Carefully remove any bones from the fish. Place the fillet on top of the bed of ramen noodles.