Preheat oven to 400°F. In large bowl, whisk together sugar, teriyaki sauce, hoisin sauce, soy sauce, rice wine vinegar, sesame oil, garlic and ginger until combined.
Add salmon, tossing to coat and let marinate at room temperature for 20 minutes.
Remove salmon from marinade (save the marinade) and place on baking sheet with skin side down. Bake for 12-15 minutes or until the salmon is flaky when pressed with a fork. Cooking times will vary depending on the thickness of the salmon.
While salmon is cooking, add remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer for 4-5 minutes, or until thickened slightly.
Remove salmon from oven and brush with teriyaki sauce. Sprinkle green onions and sesame seeds over top and serve immediately.
Use wild salmon when possible. It is healthier for you and just tastes better.
You know the salmon is done when it is opaque and easily flakes.
If you don't have fresh ginger, replace with ¼ teaspoon of dried ginger.
If you like some heat, add ¼ to ½ teaspoon crushed red pepper flakes.