In a small bowl, combine cornstarch and water, stirring until smooth. In a saucepan over medium heat, mix the cornstarch mixture with orange juice, soy sauce, brown sugar, minced ginger, minced garlic, and sesame oil. Bring to a gentle simmer for about 3-5 minutes, letting it thicken noticeably. Once done, remove from heat and allow it to cool slightly.

While the sauce is cooling, preheat your oven to 400°F (200°C).

Grab a baking sheet and line it with lightly oiled aluminum foil for easy cleanup.

Place the fresh salmon filets skin side down on the prepared baking sheet. Generously baste the top of each filet with the orange teriyaki sauce, reserving half for later.

Slide the baking sheet into your preheated oven and let the salmon bake for 14 minutes. It should become opaque and easily flake apart when tested with a fork.

After baking, carefully remove the salmon from the oven. Baste again with the reserved teriyaki sauce and switch your oven to broil. Broil for 1 minute.

Once broiled, plate the Orange Teriyaki Salmon over a bed of steamed rice. Garnish with red pepper flakes, sesame seeds, and chopped green onions.