Preheat oven to 375 degrees F.

Drain salmon and shred in medium bowl. Add salmon loaf ingredients and mix until combined. Let rest 5 minutes.

While salmon rests, combine stuffing ingredients in small bowl. Sauté on medium heat 3-4 minutes, keeping ingredients slightly crunchy. Set aside to cool.

Using parchment paper or a plastic wrap, flatten and form a rectangular shape with salmon mixture. Pour carrot stuffing and scallions on top and form a loaf shape encasing the stuffing. Let formed loaf rest 10 minutes in fridge or freezer.

Place chilled salmon loaf in loaf pan or on sheet pan. If desired, brush loaf with teriyaki sauce.

Bake 40 minutes or until golden. Reapply teriyaki sauce and cook an additional 5 minutes.

Garnish cooked loaf with extra teriyaki sauce, scallions, carrots and sesame seeds.