Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Boil, then simmer for 15 minutes, let steam for 5 minutes.

Heat skillet over medium-high. Season salmon with salt and pepper, cook skin-side down for 4-5 minutes, flip and cook for 3-4 minutes until flaky.

Combine teriyaki sauce, honey, ginger, and water in a small saucepan. Heat gently and simmer for 5 minutes until slightly thickened.

In the last 2 minutes of cooking, drizzle teriyaki sauce over the salmon.

Boil water, add edamame, and cook for 5 minutes until tender. Drain and set aside.

Assemble the bowl with quinoa as the base, top with salmon and edamame, drizzle with remaining sauce, and squeeze lime juice before serving.