Marinade the salmon with the teriyaki sauce for 25 minutes in a zip-top bag.

Toast the sesame seeds in a large skillet on medium heat, the set the sesame seeds aside.

Add the salmon (without the marinade) to a hot skillet and cook on medium heat for around 5 minutes each side.

Remove salmon from heat and keep it warm while adding the scallions, zucchini and 1 tbsp.

of oil to the skillet and sauté until browned.

Stir in 2 tbsp.

of teriyaki sauce, and sprinkle over sesame seeds.

Serve with the salmon.