The salmon still had skin on one side, so I placed them skin-side-down in a skillet to sear the bottoms and cook the flesh through a while. When they were done to the point where I would normally flip them over and sear the other side, I instead scooped them up and placed them on a baking sheet and put them in the oven to broil. When the garlic/onion stuff was browning lightly and the fish was mostly cooked, I pulled the pan out and glazed both fillets generously with storebought teriyaki glaze, mixed with more ginger.
Then I broiled the salmon just a wee bit longer until the glaze was properly glaze-y looking.
In another skillet, I had placed a small amount of the garlic/onion mixture in oil and added fresh long green beans. When they were done, I drizzled a small amount of the glaze on them and tossed.
It was all served with plain white steamed rice. (Damn being out of furikake!)
And it was good!