Note: If using skin on salmon, I recommend to take an extra step of searing the skin first before adding sauce and placing in the oven. This will give the sauce and the salmon better tasting results because less fat will melt into the sauce.
Preheat the oven to 425°.
Make sure the there are no scales left of the salmon skin and rub the skin with some oil.
Preheat a cast iron skillet, or another cooking pan that can safely go from stove-top to the oven, over medium-high heat.
Add a little bit of oil and place salmon into the skillet, skin down.
Let it sear for about a minute or a minute and a half.
Whisk all ingredients for the teriyaki sauce in a bowl.
Use a fish spatula to loosen the salmon off the pan and pour in the teriyaki sauce, pouring it over salmon.
Transfer the skillet into the oven right away and bake for 18-20 minutes, depending on the size and thickness of salmon. Cooked salmon should be 145° internal temperature. (If you want medium to medium-well doneness, cook to 125°-130°)
Take salmon out of the oven and out of the pan so it doesn't continue to cook.
Serve salmon on a bed of rice topped with some more sauce, scallions, and sesame seeds.