In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. In a saucepan, combine the slurry with ½ cup orange juice, 1 tablespoon orange zest, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 teaspoon minced ginger, 2 minced garlic cloves, and 1 tablespoon sesame oil.

Bring the saucepan to a simmer, stirring constantly, and cook for 3-5 minutes until it thickens. Remove from heat and let cool.

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly oil it.

Place the salmon filets skin-side down on the baking sheet. Baste generously with half of the cooled teriyaki sauce.

Bake the salmon for 14 minutes, or until it flakes easily with a fork.

Switch the oven to broil and cook for an additional 1-2 minutes for extra crispiness.

Remove the salmon from the oven and drizzle with reserved teriyaki sauce. Serve over rice, garnished with sesame seeds, red pepper flakes, and green onions.