1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. In a small saucepan over medium heat, combine the orange juice, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and orange zest. Bring the mixture to a simmer while stirring occasionally.
3. Once simmering, add the cornstarch slurry to the saucepan. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
4. Place the salmon fillets on the prepared baking sheet. Season them lightly with salt and pepper.
5. Brush each salmon fillet generously with the prepared orange teriyaki glaze.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and has reached your desired degree of doneness.
7. Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.

I remember the first time I made this dish, the aroma of the glaze simmering in the saucepan transported me back to my childhood kitchen. It’s these small, sensory memories that make cooking such a joy for me.