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Mix soy sauce, mirin, honey, garlic, and ginger to make the teriyaki glaze.
Pat salmon dry. Season with a pinch of salt.
Heat oil in a non-stick pan over medium-high. Place salmon skin-side down; press gently 30 sec. Cook 4 min.
Flip; pour glaze over fish. Cook 2–3 min, basting constantly, until glaze reduces and coats.
Serve over rice, spooning glaze over. Top with sesame seeds and spring onions.
Chef's Tip
Remove salmon from the fridge 20 min before cooking — cold fish on a hot pan cooks unevenly.