Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Glaze: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic.
- Simmer & Thicken: Bring the mixture to a gentle simmer over medium heat. Cook for 3–4 minutes, stirring constantly, until the sauce has thickened slightly. Remove from heat, whisk in the sesame oil, and set aside.
- Prepare Salmon: Pat the salmon fillets completely dry. Brush lightly with neutral oil and season lightly with salt and pepper. Place on the prepared baking sheet.
- First Bake & Glaze: Brush half of the prepared teriyaki glaze generously over the tops and sides of the salmon fillets.
- Bake for 8 minutes.
- Second Glaze & Finish: Remove the salmon from the oven, brush with the remaining glaze. Return to the oven and bake for another 4–7 minutes, or until the salmon flakes easily with a fork (internal temperature 145°F/63°C).
- Rest & Garnish: Let the salmon rest for 2 minutes. Sprinkle liberally with toasted sesame seeds and sliced scallions before serving immediately.