Combine brown rice, broth, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until tender and fluffy.

Whisk soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a small bowl until the mixture becomes smooth, glossy, and well blended—about 1 minute.

Place salmon fillets skin-side down in a shallow dish. Pour the teriyaki glaze over top, turning to coat evenly. Let marinate at room temperature for 15 minutes.

Heat a drizzle of oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute.

Carefully place marinated salmon, skin-side down. Cook for 4–5 minutes until golden brown at the edges, spooning extra glaze over fillets every minute.

Gently flip each fillet and brush with any remaining glaze. Cook an additional 2–3 minutes until salmon is opaque and flakes easily with a fork.

Transfer salmon to a warm plate and rest for 2 minutes to lock in juices. Fluff the brown rice, then serve fillets atop rice, drizzling pan juices to finish.

Optional: sprinkle toasted sesame seeds and sliced green onions for extra crunch.