Preheat the oven to 425°F.
If you have time, let the salmon rest, covered, at room temperature for 15-20 minutes. This helps temper the salmon so cold salmon doesn’t bring down the temperature of a hot pan. This helps the fish cook more evenly, but can be skipped if you’re short on time.
While the salmon is resting, whisk the the teriyaki glaze ingredients together in a medium bowl until combined and set aside.
Add the avocado oil to a heavy bottomed, oven-safe skillet, like a cast iron skillet, over medium-high heat. Allow the oil to get hot, until it starts to ripple, then pat the salmon dry and sprinkle the flesh of the salmon filets with kosher salt. Place them flesh side down (skin side up) in the pan. They should start to sear and sizzle immediately.
Sear the salmon, without moving, for 2-3 minutes to create a crispy godlen crust. You can peek at the corners of the salmon to make sure they aren’t burning, but do your best not to move them too much.
Carefully flip the filets over and turn the heat down to medium-low. Pour the prepared Teriyaki glaze over the salmon then carefully transfer the entire skillet to the preheated oven.
Bake for 12-15 minutes, or until the fish begins to flake and reaches about 130°F. The FDA recommends salmon be cooked well done at 145°F, however, i find it best around 125-130°F. The amount of time the salmon bakes will depend on the thickness of your salmon.
Carefully remove the skillet from the oven and transfer the salmon to a serving platter or plates to stop the cooking process. Stir/whisk the teriyaki glaze in the pan. It should have thickened and bubbled in the oven. Spoon the glaze over each piece of salmon before serving.