Prepare the Teriyaki Sauce: In a small bowl, whisk together the teriyaki sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Set aside.

Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the prepared teriyaki sauce over them. Allow the salmon to marinate for at least 15 minutes.

Cook the Salmon: Preheat a grill or a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and place it skin-side down on the grill or skillet. Cook for about 4-5 minutes, then flip and brush with the reserved marinade. Cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from heat and sprinkle with sesame seeds and sliced green onions.

Make the Garlic Fried Rice: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Push the garlic to one side of the pan, pour in the beaten eggs, and scramble until cooked.

Add the Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir to combine with the garlic and egg mixture. Add the peas and carrots, soy sauce, oyster sauce (if using), and season with salt and pepper. Stir-fry for about 3-4 minutes until heated through. Remove from heat and garnish with sliced green onions.

Prepare the Cucumber Salad: In a bowl, combine the sliced cucumber, rice vinegar, sugar, sesame oil, and a pinch of salt. Toss gently to coat. Let it sit for about 10 minutes to allow the flavors to meld.

Serve: On a plate, serve a generous portion of garlic fried rice, topped with a salmon fillet. Add a side of cucumber salad and sprinkle sesame seeds over the salad for garnish. Enjoy your Sweet and Sticky Teriyaki Salmon!