Pour teriyaki sauce over salmon. Marinate for 30 minutes.
Add oil to a large skillet over medium heat, but do not allow it to smoke. Place salmon skin-side down in pan, cook for two minutes. Flip fillets, pour in any remaining marinade and continue to cook for 5 to 6 minutes until they flake easily with a fork.
Meanwhile, in a separate skillet, heat toasted sesame oil over medium heat, add snow peas. Sauté for about 5 minutes, until snow peas are tender but still slightly crisp.
Serve salmon over or alongside snow peas. Top with scallions to serve.