In a 2 or 4-cup measuring cup, combine the soy sauce and sake. Set aside. Trim the hairy ends from the green onions and slice the green onions quite thinly on an angle. Add the green onions to the soy sauce and sake and use a spoon to toss them, making sure all of the onions are evenly wet.

Pour the olive oil into a 12-inch high-sided skillet with a tight fitting lid. Blot the salmon fillets with a paper towel and then lay the fillets skin side up in the olive oil. Flip the fillets skin side down divide the garlic and ginger evenly among the fillets and rub them gently. Spoon about half of the soy sauce/sake/onion mixture over the fillets, place the lid on the pan and turn the heat on to medium under the pan. Cook for 5 minutes, or until the fillets are cooked most of the way up the sides. Gently flip them, add the remaining soy sauce/sake/onion mixture, replace the lid and continue to cook for another couple of minutes: just until the salmon is opaque all the way through.

Remove the pan from the heat and pull the skin off of the fillets. It should come away quite easily. Discard the skin. Break the salmon up into large pieces and arrange them over the cooked linguine in a serving bowl. Pour the pan juices over the top of the salmon. Serve hot, warm, room temperature or cold.