Preheat oven to 300F. Toast sesame seeds for about 15 minutes or until golden brown.
In a small saucepan, bring the honey to a boil, then add the sesame seeds, lemon juice and salt. Using a candy thermometer (or any thermometer that won't fall into the hot honey) heat the mixture until it reaches 290F.
While you're waiting for the honey to heat (which should take about 10 minutes, depending on your stove), set up an 8- to 10-inch cake pan by lightly greasing the bottom and sides of the pan with oil.
When the honey reaches temperature, carefully pour it into the cake pan then let it cool for about an hour. Make sure that the honey cools in a dry spot: too much humidity will make the honey gooey. Once cooled, remove rom the pan then use a chefs knife to cut the nougat into pieces.
Separate the pieces with parchment paper so that they don't stick together and store in an airtight container in a dry and cool place.