Whisk together soy sauce, mirin, rice vinegar, sriracha, sesame oil, garlic, and ginger in a small bowl. Place mixture and salmon fillets into a ziplock plastic bag. Seal and marinate for 30 minutes, turning the bag occasionally.

Remove the salmon fillets from the bag, reserving the marinade.

In a large non-stick skillet coated with cooking spray, cook fish (skin side down) for 4 minutes over medium low heat until the skin is golden brown and crispy. Turn and cook until the other side is browned and fish is cooked through, about 4 more minutes. Set aside and keep warm.

Add reserved marinade to the skillet and simmer on low until the sauce is thickened. Serve teriyaki sauce over salmon fillets and garnish with sesame seeds. Serve immediately.