Combine first seven ingredients in a small bowl to make teriyaki sauce.
Add teriyaki sauce to the salmon in an airtight container or zip top bag. Let marinate for at least 30 minutes.
In a nonstick skillet, sear salmon skin side up for three minutes, reserving remaining marinade.
Flip so skin side is down, cover, and turn heat to low. Cook for another four minutes, or until fish is cooked.
Meanwhile, blanch the spiralized zucchini noodles in boiling water for one minute.
Remove cooked fish from pan and add remaining marinade. Bring to a gentle simmer.
Stir noodles in with sauce.
Serve noodles in bowl with salmon on top. Garnish with sesame seeds and green onions, if desired.
You can marinate it overnight in the fridge, or freeze the marinating salmon to enjoy at a later date. Just defrost the day before you want to eat it in the fridge so it is fully thawed before cooking.
For a gluten free option, choose gluten free soy sauce.
You can use other noodles, such as lo mein or egg noodles, if desired.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.