Mix together the vinegar, water, salt and sugar in a bowl. Add the shallots and make sure they’re submerged in the liquid. Put to one side.
Heat the oven to 180°C. Line a big roasting tin with baking parchment or foil. Brush the salmon skin with oil and place it skin side down on the paper.
Mix the teriyaki sauce with the soy sauce and brush evenly over the salmon. Sprinkle with the sesame seeds.
Roast, uncovered, for 20 – 30 minutes until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
Serve topped with the quick pickled shallots, sliced chilli, coriander leaves and lime wedges on the side for squeezing. If there is any of the teriyaki marinade leftover serve it alongside for extra flavour.