In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. In a saucepan over medium heat, combine this mixture with ½ cup of freshly squeezed orange juice, 1 tablespoon of orange zest, ¼ cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon each of minced ginger and garlic, and 1 teaspoon of sesame oil. Simmer for 3–5 minutes until the sauce thickens slightly; remove from heat and set aside.

Preheat your oven to 400°F (200°C). While the oven warms up, line a baking sheet with oiled aluminum foil to prevent sticking.

Place 4 fresh salmon fillets on the prepared baking sheet skin-side down. Brush the fillets with the orange teriyaki sauce, reserving half for later.

Carefully place the baking sheet in the preheated oven and bake the salmon for 14 minutes.

After baking, baste the salmon again with the reserved teriyaki sauce, switch to broil, and return for about 1 minute.

Once broiling is complete, serve the salmon over steamed rice and optionally sprinkle with sesame seeds, red pepper flakes, and chopped green onions.