1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
3. Once simmering, reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld. Stir occasionally.
4. If you prefer a thicker glaze, add the cornstarch slurry and continue to simmer until the sauce thickens, about 2 more minutes.
5. Meanwhile, pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper.
6. Heat olive oil in a large skillet over medium-high heat. Sear salmon, skin-side up, for 3-4 minutes until golden brown. Flip and cook for another 2 minutes.
7. Transfer the salmon to the prepared baking sheet. Brush generously with the orange teriyaki glaze.
8. Bake in the preheated oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
9. Remove from the oven and let it rest for a minute. Sprinkle with chopped green onions and sesame seeds before serving.

One of my favorite tricks learned from years of trial and error is to always rest the salmon for a minute after baking. It helps the juices redistribute, keeping every bite moist and flavorful.