Make the teriyaki sauce by combining the low-sodium soy sauce, brown sugar, minced garlic, ginger paste, and cornstarch in a bowl.

Coat the salmon with half the sauce and refrigerate for 30 minutes to absorb the teriyaki flavors.

Heat a cast-iron skillet, add light olive oil, and cook the salmon for 3-4 minutes on each side until golden and flaky.

Pour the remaining sauce over the cooked salmon and simmer to create a caramelized glaze.

Check the salmon's temperature is cooked to 145° F. It should flake nicely, and be mostly opaque throughout. Then, transfer it to a serving platter. Drizzle with extra sauce and garnish with green onions, sesame seeds, or cilantro if desired.