Prepare a large salmon fillet for cooking. Remove the skin and pin bones, then portion. Combine the sauce ingredients in a small saucepan. Cook over medium/low heat for 15 to 20 minutes until ginger and garlic are cooked.

Preheat the oven to 350F. Preheat a large frying pan over medium heat. Season the salmon fillets lightly with sea salt. Add a splash of oil into pan and sear the salmon, face-down first until golden and crispy, about 4 to 5 minutes. Turn the salmon over and cook for 2 to 3 minutes more, then pour the sauce over the salmon.

Transfer the frying pan into the oven and finishing cooking the salmon, about 5 to 7 minutes, more for a thicker cuts. Once cooked, spoon more of the glaze over the salmon to coat.

Serve the teriyaki salmon over a bed of steamed rice, mushroom rice or a simple salad. Spoon extra sauce over the salmon as desired!