De-bone the salmon and sprinkle with a little lemon juice. Take the skin off if you'd prefer.
Pat the salmon dry, season with salt and pepper and dust with katakuriko.
Mix the B. ingredients together to make the lemon teriyaki sauce.
Heat oil in a pan and brown the salmon on both sides. Wipe any oil left in the pan with paper towels.
Add the combined sauce ingredients from Step 3, and coat the salmon with it as it cooks.
Line a plate with salad of your choice, put the salmon on top, and pour the pan juices over it.
Line a small container with plastic wrap and mix mayonnaise, yogurt and grated garlic. Wrap in the plastic wrap as shown and make a hole in the bottom. You can just pour the combined sauce over the salmon without using the plastic wrap.
Drizzle the sauce from Step 7 over the salmon and salad. Great in bentos too.
You can use stir fried vegetables instead of raw vegetables, too. Here I used stir fried spinach and shimeji mushrooms.
Story Behind this Recipe
Buri (amberjack) teriyaki is standard, but salmon teriyaki is delicious too, so I gave it a refreshing twist by adding lemon juice.
This yields a generous amount of lemon teriyaki sauce, but I recommend this amount since you can mix it with the salad, too. Adjust the amount of honey to taste. Sugar is OK, too. You can use soy milk or normal milk instead of yogurt.