Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Glaze Base: Combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic in a small saucepan.
- Simmer & Reduce: Bring the mixture to a gentle simmer over medium heat. Cook for 3–4 minutes, stirring occasionally until the sugar dissolves.
- Thicken the Glaze: Whisk in the cornstarch slurry quickly. Continue stirring until the sauce visibly thickens to a syrupy consistency. Remove from heat immediately.
- Prepare Salmon: Pat the salmon fillets completely dry with paper towels. Place them on the lined baking sheet and brush lightly all over with neutral oil.
- First Glaze Application: Brush about half of the prepared teriyaki glaze evenly over the top of the salmon fillets. Reserve the remaining glaze for basting/serving.
- Bake: Bake for 10–12 minutes, depending on the thickness of the fillets.
- Baste & Finish: Remove the tray. Brush the tops generously with the reserved glaze. Return to the oven for a final 2–3 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
- Rest & Garnish: Let the salmon rest for 2 minutes. Garnish immediately with toasted sesame seeds and sliced scallions before serving.