Add coconut aminos, teriyaki and honey to a bowl and whisk to combine. Set marinate aside.
Cut salmon filet into cubes (It's easier to work with semi-frozen salmon but fresh is okay too). Transfer cubed salmon to a bowl with marinate. Let it rest at room temperature for about 30 minutes.
Meanwhile you can start the rice. Cook according package instructions. Bring water to a boil. Add rice and pinch of salt and cover loosely. Turn heat to medium low and cook until all liquid has been absorbed. Stir as needed.
In a large skillet or wok (about 12in) add tosted sesame oil. When hot add salmon with sauce. Season with salt and pepper, to taste. Make sure all the samon is in contact with the pan and not overcrowded on top of each other. If you need to cook in batches.
Place broccoli florets on top of salmon in a way that it fits in between pockets on space beween the salmon pieces so the is steam soften the broccoli. You may also choose to steam the broccoli separately if easier.
Cook salmon for 12-15 minutes or until cooked through (no pink showing), turning the salmon half way through. The cooked salmon is very deliciate and will fall apart slightly but if you carefully flip the cubes of salmon most of them should maintain its shape. I use a pair of kitchen tongs and a fork to facilitate this process.
Sprinkle salmon with sesame seeds and garnish with fresh herbs if you wish. Serve over rice