Bring 1½" water to a boil in a medium skillet. Season generously with salt; reduce heat to medium-low. Add salmon, skin side down, cover, and simmer gently until opaque throughout, 5–10 minutes. Transfer each piece to a medium bowl as finished; remove skin and pour teriyaki sauce over.
This Yoshinoya-style Gyudon (牛丼, literally "beef bowl"), used choice beef chuck komagire (Mitsuwa $7.89/lb) & angus beef chuck roll kiriotoshi ($8.69/lb). Cheaper one was fattier & tasted more like yoshis