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FOR THE TERIYAKI SAUCE:
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In a medium saucepan, heat soy sauce, sugars, garlic, ginger and orange zest over medium-high heat.
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Dissolve corn starch in the water in a separate bowl and then add that to the rest of the mixture.
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Cook on medium-high heat for 8-10 minutes, stirring occasionally, until sauce reaches desired thickness.
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FOR THE SALMON:
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Preheat oven to 350 degrees F.
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Wash and pat salmon fillets dry with a paper towel.
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Generously sprinkle both sides with kosher salt and ground black pepper.
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Heat oil in a non-stick, oven-proof skillet over high heat.
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Once oil is hot, lay fillets (non-skinned-side-down) in the skillet.
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Pan sear the salmon on the one side until golden, about 2-3 minutes.
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Once golden, gently flip fillets over and brush generously with teriyaki sauce (see recipe above).
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Transfer skillet to the oven and roast for 6-10 minutes, or until the fish is tender and flaky.
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Careful not to overcook the salmon.
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Remove the salmon from the oven.
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Drizzle left-over teriyaki sauce over salmon and garnish with sliced green onions.
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Serve along with steamed jasmine (white) rice, if desired.
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Enjoy!
