Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

In a small bowl, whisk the cornstarch with the water to create a slurry, then stir it into the saucepan mixture.

Simmer the sauce for 3 to 4 minutes, stirring frequently, until it bubbles and thickens into a syrupy glaze.

Place the salmon fillets on the prepared baking sheet, leaving space between each piece, and pat them dry with a paper towel.

Brush about half of the teriyaki glaze generously over the top and sides of each salmon fillet.

Bake for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is opaque and flakes easily with a fork.

Remove the salmon from the oven and immediately brush the remaining glaze over the hot fillets for extra shine and flavor.

Sprinkle with sesame seeds and sliced green onions before serving hot with steamed rice or vegetables.