In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water, stirring until smooth. Transfer to a saucepan and add 1 cup of freshly squeezed orange juice, the zest of one orange, ¼ cup of soy sauce, ¼ cup of brown sugar, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, and 1 teaspoon of sesame oil. Heat over medium-low heat, whisking occasionally until the sauce thickens slightly, about 3-5 minutes. Remove from heat and let cool.

Set your oven to 400°F (200°C) to begin warming up while you get the salmon ready. Allow the oven to fully preheat for about 10 minutes.

Take a baking sheet and line it with lightly oiled aluminum foil or parchment paper for easy cleanup. Coat with cooking spray or a drizzle of oil to prevent sticking.

Place your fresh salmon fillets, skin side down, onto the prepared baking sheet. Baste half of the prepared orange teriyaki sauce over the salmon.

Transfer the baking sheet with the basted salmon into the preheated oven. Bake for about 14 minutes or until the salmon flakes easily with a fork.

Once baked, baste the salmon again with the remaining orange teriyaki sauce. Set your oven to broil and return the salmon for an additional 1 minute.

Carefully remove the salmon from the oven. Plate each fillet over a bed of steaming rice and garnish with red pepper flakes, chopped green onions, and sesame seeds.