Spray a skillet with cooking spray, and heat over medium-high heat. Place salmon fillets skin-side down in the hot skillet, and cook for approximately 3 minutes until the skin is well browned. Flip fillets over, and carefully remove skin by sliding spatula between skin and flesh, and peeling off. Discard skin.
With a spoon or basting brush, spread about a tablespoon of teriyaki sauce over the salmon. (Expect smoking and splattering, so be ready with the lid or splatter guard.) After cooking for about five minutes on this side, flip salmon again. Baste the top side with sauce, and cover. Cook about two minutes longer, turn off heat, and wait for splattering to stop. Remove lid, and baste a final time. Serve over hot rice.
Place snap peas in a microwave-safe bowl, drizzle with a couple tablespoons of water, and place a plate on top of the bowl. Microwave for two minutes, and allow to rest a few more minutes to continue steaming.
Meanwhile, stir together all dressing ingredients. Carefully remove plate from peas, and pour off excess water. Toss with dressing, and serve.