A slightly aged Silvaner from Germany is a good choice here. The spicy notes of the wine harmonize beautifully with the teriyaki.
Chop green onion.
In a saucepan over medium-high heat, combine vegetable stock, soy sauce, mirin, and honey. Boil until volume is reduced by half, approx. 10 – 15 min.
Preheat oven to 180°C (350°F). Place salmon in an ovenproof pan. Brush on teriyaki sauce so that all sides are coated evenly. Bake salmon in preheated oven at 180°C (350°F), approx. 10 – 12 min. Remove from oven and transfer to plate. To serve, garnish with green onion and season with pepper.