Combine all glaze ingredients minus the arrowroot flour in a saucepan.
Whisk to combine and bring to a boil.
Quickly reduce to a simmer and allow to reduce approximately 5 minutes.
Add arrowroot, stirring slowly until sauce begins to thicken.
Remove from heat & set aside to cool.
While the sauce cools, prepare salmon and season with sea salt as desired.
Place in an airtight bag or container with about ⅓ of your cooled teriyaki to marinate for 30 minutes in the refrigerator (optional: marinate overnight).
Heat oil in a large skillet over medium-high heat. Add marinated salmon to pan.
Cook 3-5 minutes on both sides, depending on desired doneness. (Cooked temperature for salmon is 145°).
Pour over more of your sauce as desired (I like to set some aside to use as a dipping sauce while I eat - totally optional!).
Serve with your favorite side(s) and enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/maple-teriyaki-glazed-salmon/