• Preheat oven to 400°F.

To Make Teriyaki Sauce:

• Add the soy sauce or tamari, rice vinegar, brown sugar, honey, garlic, ginger paste, toasted sesame oil, sriracha (if using), and ¾ cup of the water to a medium saucepan over high heat. Bring to a boil, then reduce to low and simmer for 1-2 minutes, or until the sugar dissolves.
  ⅓ cup soy sauce or tamari, 1 tablespoon rice vinegar, 2 tablespoons firmly packed brown sugar, 2 tablespoons honey, 2 garlic cloves, 1 teaspoon ginger paste, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
• Whisk the cornstarch and the remaining 2 tablespoons of water together in a small bowl until smooth, then add the slurry to the saucepan.
  2 tablespoons cornstarch, ¾ cup + 2 tablespoons water
• Whisk the sauce over low heat for 2-3 minutes, until thickened to your desired consistency. (It will thicken even more once it cools.)

To Make Teriyaki Salmon:

• Place the salmon fillets in a 9 x 13-inch baking dish, skin-side down, with at least ½-inch space between them.
  1 pound salmon
• Drizzle ½ to ⅔ of the teriyaki sauce over the fillets, picking up each one so the sauce gets underneath.
• Bake the salmon, uncovered, for 13-15 minutes. Then switch the oven to broil for 1-2 minutes more, watching closely, until the glaze is bubbly and glossy on top. You'll know the salmon is done cooking when the thickest portion flakes easily with a fork.
• Just before serving, drizzle the remaining teriyaki sauce over the salmon and sprinkle with toasted sesame seeds and chopped green onions, if desired.
  Toasted sesame seeds, Green onions