Heat oil in a large fry pan over medium-high heat. Pat salmon fillets dry with a paper towel and season lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
Discard the fat in the frypan and add the Teriyaki Sauce Mix. Bring the sauce to a boil in frypan over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning over sauce, until sauce is syrupy, and salmon is just cooked through, about 2 minutes.
To serve, divide the slaw between four plates and top each plate with a piece of salmon. Sprinkle salmon with sesame seeds if desired. Serve immediately.