• Divide salmon into 4 equal size pieces.
• In a medium size bowl, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, olive oil and rice vinegar until well combined.
• Place salmon pieces in the teriyaki mixture and coat completely. Cover the boil with plastic wrap or foil and place in the refrigerator to marinate for 20-30 minutes.
• Meanwhile, divide lettuce leaves, keeping each leaf in tact to form "cups." Wash gently and set aside on paper towels to dry.
• Preheat oven to 400 degrees F. Spray a medium size baking dish with cooking spray. Arrange salmon (not touching) in the dish and bake for 12-16 minutes, reserving the sauce. Cooking time will depend on size and thickness; it's done when the salmon is a light pink color and is tender and flaky.
• While the salmon is baking, pour the sauce into a small saucepan and bring to a boil over medium heat. Reduce heat to low and stir often, until sauce is reduced and thickened; about 4-5 minutes. You will know it's done when it coats the back of a spoon. Set aside.
• Remove salmon from the oven. Pour thickened sauce over each piece and garnish with sesame seeds and green onion. If using for lettuce wraps, cut each piece in half.
• Arrange 8 lettuce cups on a platter and place half of each piece of salmon in the cups. Drizzle with Creamy Ginger Soy Sauce (recipe below), if desired.

Creamy Ginger Soy Sauce (optional)

• Whisk ingredients together in a small bowl and drizzle over teriyaki salmon.