In a resealable bag, combine the salmon and marinade. Allow to marinate for at least 1 hour.
Line a rimmed baking sheet with aluminum foil and set the salmon filets skin side down on it, discarding any leftover marinade. Heat the broiler on high. Broil the salmon for 6-8 minutes, until it flakes easily with a fork. Watch carefully though: it will burn.
Meanwhile, in a saute pan heat the olive oil over medium heat. Add the spring onions and garlic and cook, stirring frequently, for 3-5 minutes until softened. Stir in the cooked rice and season, to taste, with salt and pepper.
Divide the rice and salmon evenly among four plates and enjoy.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2015/04/14/recipes/broiled-teriyaki-salmon-with-spring-onion-rice/