A flavorful and tender teriyaki-glazed salmon fillet, perfectly baked or pan-seared and served with a rich, savory-sweet sauce.

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In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
In a small bowl, mix cornstarch and water until smooth. Stir into the sauce and cook for 1-2 minutes until thickened. Remove from heat.
Place salmon fillets in a shallow dish or zip-top bag and pour half of the teriyaki sauce over them. Marinate for 15–30 minutes in the refrigerator.
Preheat oven to 400°F (200°C) or heat a nonstick skillet over medium heat.
If baking, place salmon on a lined baking sheet and bake for 12–15 minutes or until salmon flakes easily. If pan-searing, cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes.
Brush cooked salmon with remaining teriyaki sauce and garnish with sesame seeds and green onions if desired.
Serve immediately with rice or vegetables.