Rinse salmon steaks under cold water and pat dry with paper towels. Pour Soy Vay sauce into a gallon ziploc bag or a baking dish and put the salmon steaks in, turning once or twice to coat. Cover (if in a dish) and refrigerate for at least 45 minutes.

Heat a large nonstick skillet with a lid over medium-high heat until hot. Add olive oil and heat until shimmering. Remove salmon steaks from the marinade, brushing the salmon to remove excess marinade.

Sear the steaks for 3-4 minutes per side, then cover the steaks and lower the heat to medium-low, cooking for another 4-6 minutes until the fish is opaque and flakes easily with a fork. Serve with minced green onions.