Pat salmon fillets dry with a paper towel. In a shallow dish, whisk together teriyaki sauce, sesame oil, garlic powder, and black pepper. Add salmon and marinate for 5-10 minutes while you prepare other ingredients.

Preheat a large non-stick skillet or cast-iron pan over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked through and flaky. You can also broil the salmon for 7-10 minutes.

While the salmon cooks, steam the broccoli florets until tender-crisp, about 3-5 minutes. You can also microwave them for convenience.

Divide the cooked brown rice (or quinoa) among four serving bowls. Top each with a portion of cooked salmon, steamed broccoli, and shredded carrots.

Drizzle any remaining teriyaki sauce from the pan over the salmon and vegetables. Garnish with sesame seeds and chopped green onions before serving immediately.