banish the bottle teriyaki salmon
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Make my dear departed Japanese grandma happy for all eternity. Never use bottled teriyaki sauce. Ever again. Because homemade is really, ridiculously easy. This is the same all-purpose teriyaki sauce for chicken, but the process is a little different for salmon.

Remember this is a base sauce--feel free to customize to your taste (a litle less garlic, a little more ginger). 

This photo shows "dressed up" teriyaki salmon. I just sprinkled some roasted sesame seeds and green onions before serving.

AS A DIPPING SAUCE
Combine everything below except chicken/salmon into a small sauce pan. Heat on low until just barely boiling. Let it go for a few minutes and remove from heat. Plays well with "Nekkid" kale chips  
1 salmon fillet
1/3 cup brown sugar
1/3 cup low sodium shoyu
Splash of sherry (or sake)
3-4 cloves of garlic, finely chopped
A few stalks of green onions, chopped
A pinch of ginger (powdered or grated)
Pour everything except the salmon into a glass baking dish. Marinate the salmon, skin side up for at least 30 minutes. Bake or grill, skin side down for about 30 minutes, until fish is nicely browned. Try to make sure some of the green onions and garlic remain on the top of the fish. Baste once after about 15 minutes if you like.