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Using a basting brush, coat salmon filets with teriyaki sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.
In a shallow dish or pie plate *affiliate link, stir together breadcrumbs, sesame seeds and salt. Dip coated salmon into dish to coat, pressing firmly to allow crust to stick to salmon.
In a large skillet *affiliate link, coat bottom with oil and heat to medium-high. Place salmon, crusted side down and sear for 3 minutes. Turn salmon and cook for another 3 – 5 minutes (depending on thickness of salmon).
Drizzle with extra teriyaki sauce and garnish with green onion before serving.