In a small sauce pan, combine all the ingredients of the teriyaki sauce. Heat on medium and whisk until the mixture is bubbling. Simmer until it has thickened a bit.
Add half of the teriyaki sauce to a bowl with the salmon in it and marinade the salmon for 10-20 minutes in the fridge.
Heat oven to 400F.
When ready, grease a sheet pan (or use parchment paper), add the salmon fillets onto it along with the broccoli. Toss the olive oil with some olive oil and sprinkle salt on both the fillets and broccoli.
Drizzle a spoonful of the teriyaki sauce on to the broccoli and salmon before moving it to the oven to bake for 10 minutes.
At the halfway mark, spoon more teriyaki sauce on top of the salmon and broccoli again.
When done, serve the salmon and broccoli on top of a bed of rice along with some edamame and sliced seaweed with the leftover teriyaki sauce drizzled on top.