Pat the salmon filets dry with paper towels. Lightly season with salt and pepper.
Whisk all of the sauce ingredients together in a large measuring cup with a spout, including the arrowroot.
Add the sesame oil to a large skillet over medium high heat. When the oil is hot add the salmon, skin side down, to the skillet. Leave it undisturbed for 3 to 4 minutes to allow the skin to crisp.
Cover the skillet and allow the salmon to continue cooking 2 to 3 minutes or until the filets are light pink. You may notice little bits of white fat come up around the filet when it is cooking, this is okay.
Pour the sauce around the fish and allow it cook 2 to 3 mintues until thickened. You may use a fork or whisk to stir the sauce as it cooks. Use a spoon to ladle some of the sauce on top of the fish.