Place the salmon fillets in a shallow dish, sprinkle with salt and pepper and set aside.
In a bowl, mix together the garlic, ginger, soy sauce, maple syrup, rice wine and a dash of olive oil.
Pour the dressing over the salmon, cover with cling film and leave in the fridge to marinate for a minimum of 20mins, the longer this is left, the better the salmon will taste.
In a large frying pan, heat a tablespoon of olive oil, place the salmon in the pan, skin side down and cook for around 3 mins. Pour the remaining dressing over the salmon and cook for another 2 mins, turn the salmon over and cook the other side for another 4mins, basting the salmon with the sticky dressing.
When fully cooked (salmon should start to flake), serve immediately with the any remaining teriyaki sauce over the top.