In a 1-cup glass measuring cup, we combine the soy sauce, ginger, sherry, sugar, and garlic for the marinade. We stir well and pour over the salmon steaks. We seal and refrigerate on a plate for about 30 minutes.
We heat our nonstick pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and sprinkle freshly ground black pepper on each side. When the pan is hot enough, we add the salmon and cook for about 4 minutes on the first side. We flip over with tongs and cook for another 3-4 minutes. We want the salmon just cooked through. We discard the marinade tonight, but next time we should boil the marinade for a few minutes and serve alongside the salmon.