Heat up a cast iron skillet on medium high heat. Drizzle the avocado oil into the skillet.
Season salmon with salt and pepper. Place the salmon filets in the skillet.
Cook the salmon for 4-5 minutes per side until the salmon reaches a minimum internal temperature of 145 degrees F.
In a small saucepan, whisk together the sauce ingredients. Heat this saucepan over medium high heat. Whisk the sauce until it’s heated through and thickened.
Remove the salmon from the skillet. Top it with the teriyaki sauce from the saucepan.
Serve topped with the sesame seeds and green onions. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days. We use an instant-read meat thermometer to make sure that the salmon is cooked to a safe temperature.