In a small bowl, whisk together cornstarch and water until smooth. Pour this slurry into a saucepan and add orange juice, orange zest, soy sauce, brown sugar, minced ginger, minced garlic, and sesame oil. Heat over medium, stirring constantly until the mixture reaches a gentle simmer and thickens slightly, about 3-5 minutes. Remove from heat and allow it to cool while you preheat the oven.

Set your oven to 400°F (200°C) to ensure it's ready for baking your Orange Teriyaki Salmon. While the oven is heating, line a baking sheet with oiled foil to prevent sticking.

Place your salmon filets, skin-side down, on the prepared baking sheet. Generously baste the filets with the cooled glaze, making sure to cover each piece evenly. Reserve half of the glaze for later.

Slide the baking sheet into your preheated oven and bake the salmon for approximately 14 minutes until it flakes easily with a fork.

Carefully remove the salmon from the oven and baste it once more with the reserved glaze. Switch your oven to broil and return the salmon to the oven for about 1 minute.

Once broiling is complete, let the salmon rest briefly, then serve it over steamed rice, garnished with sesame seeds, green onions, and red pepper flakes if desired.