While coals heat up, prep the sauce and salmon.

Combine teriyaki, ginger, and garlic in a small saucepan over medium-high heat. Cook, stirring frequently, for 10 minutes or until sauce has thickened enough to coat the back of a wooden spoon. Edge heat down as needed. Set aside to cool briefly. Reserve 2/3 cup sauce for bok choy and serving; use the rest for the salmon.

Rinse and pat dry salmon fillets and arrange on a rimmed tray. Brush on both sides with olive oil. Then brush all over with teriyaki sauce. Let salmon sit in the sauce for 20 minutes – refrigerate if it’s longer than that.

When the coals are ready, bank them to one side to create zones of direct and indirect heat. Set the bok choy cut side down over the center of the grill (halfway between the direct and indirect zones) with the leaves over the side without coals. Cook 3 - 4 minutes, or until bok choy is tender with deep golden edges. Flip and cook 2 minutes more. Remove to a platter and drizzle with 1/3 cup teriyaki sauce.

Set the salmon fillets skin side down over the center of the grill. Cook 6 - 8 minutes, or until the salmon starts to firm up. After 4 minutes, carefully brush the salmon with teriyaki, taking care to avoid drips and flare ups. Using tongs and a spatula, carefully dislodge the salmon skin from the grate, flip, and set over the indirect heat skin side up. Cook 1 - 2 minutes longer.

Arrange salmon and bok choy on a large platter. Drizzle with teriyaki sauce and sliced green onions. Serve with rice and extra teriyaki sauce on the side.