Now that the marinade is done, we skin the salmon by placing skin-side down on our cutting board and with our knife and a paper towel to grasp the slippery skin, we hold our knife at a 20 degree angle to the skin and pull the skin until it is all removed. We then cut the fillet into 3 portions, place them in a resealable plastic bag and pour on the marinade. We seal the bag and put on a plate for about 10 minutes at room temperature. We wash up!
Now we place the sesame seeds in one layer on a glass pie pan and put in the pre-heated oven. We bake for just a couple of minutes. We want the seeds fragrant but not burned!
We heat our non-stick oven-proof pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and, place on the plate (setting aside the bag with the marinade). We sprinkle both sides with black pepper. When the pan is hot enough, we add the salmon skinned-side up and cook for about 4 minutes on the first side. We flip over with tongs and place the pan into the oven and cook for another 3-4 minutes. We want the salmon just cooked through.
Meanwhile, we pour the marinade into a pot and boil for a few minutes to be served along with the salmon.
When the salmon is cooked, we remove the pieces to a plate, pour the teriyaki sauce into little bowls, and sprinkle with the sesame seeds.