A well-greased grill basket can be used to keep filets intact. Or place on non-stick or greased foil with a few holes poked in it for juices to run off.
Season salmon fillets with salt and pepper.
Stir together Metropolitan Market Teriyaki Sauce and ginger. Divide Metropolitan Market Teriyaki Sauce into 2 (1/4 cup) portions.
Place salmon on an oiled, preheated charcoal or gas grill over medium heat. (If grilling filets, place skin side down and remove skin after cooking.) Brush tops of salmon with 1/4 cup Metropolitan Market Teriyaki Sauce. Grill uncovered for 4 to 6 minutes per 1/2 inch of thickness. Continue to cook until fish is opaque and separates when tested with a fork.
To serve, place cooked salmon on serving platter or plates. Brush final remaining 1/4 cup Metropolitan Market Teriyaki Sauce on fish. Sprinkle with chives or green onion. Serve with rice, if desired.