Preheat your oven to 425 degrees F and position a rack in the middle of the oven.
Line a rimmed baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and lightly spray them with oil. Bake until cooked to 145°F, 12-15 minutes.
Make the sauce:
While the salmon is in the oven, in a small saucepan, whisk together the soy sauce and cornstarch. Add the white wine, honey, minced garlic and minced ginger, whisking to combine.
Heat the glaze over medium-low heat, whisking often, for 3-4 minutes, until it thickens into a syrup. Remove from heat.
Finish the dish:
Remove the cooked salmon fillets to a serving platter. Brush them with the teriyaki glaze, sprinkle with sesame seeds, and serve.
Video
Notes
You can broil the salmon instead of baking: Preheat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large rimmed broiler-safe baking sheet with foil and spray it with olive oil spray. Place the salmon pieces on the foil and lightly spray them with olive oil. Broil 5-6 minutes, or until opaque.The sauce tends to thicken fast and without warning, and if you don't watch it closely, it can thicken too much. So keep an eye on it while you heat it up and remove it from the heat as soon as it thickens.