Make the teriyaki sauce. In a small saucepan, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally.

Thicken the glaze. Stir the cornstarch slurry to recombine, then whisk it into the simmering sauce. Cook for 1–2 minutes until the sauce turns glossy and slightly thick. Remove from heat. You should have a pourable glaze that coats the back of a spoon.

Prep the salmon. Pat salmon dry with paper towels. Season both sides lightly with salt and pepper. Don’t over-salt; the glaze is already seasoned.

Choose your cooking method. You can sear-and-bake, broil, or air fry. All work well—pick what suits your kitchen.

For sear-and-bake: Heat a large oven-safe skillet over medium-high and add the neutral oil. Place salmon skin-side down and sear for 2–3 minutes until the skin is crisp (skip this if skinless). Brush the tops with glaze, transfer to a 400°F (200°C) oven, and bake 6–8 minutes, basting once more halfway through.

For broiling: Line a sheet pan with foil and lightly oil it. Arrange salmon fillets and brush generously with glaze. Broil on the top rack for 6–8 minutes, watching closely. Brush with more glaze in the last minute to finish.

For air frying: Lightly oil the basket. Place salmon in a single layer, brush with glaze, and air fry at 390°F (200°C) for 7–9 minutes, brushing once mid-cook.

Check doneness. Salmon should flake easily with a fork and be just opaque in the center. For a precise read, cook to an internal temperature of 125–130°F for medium and let it rest. Residual heat will finish the job.

Finish and serve. Warm any remaining glaze briefly, then spoon it over the salmon. Sprinkle with sesame seeds and scallions. Add lime wedges on the side if you like a bright finish.

Build your plate. Serve over hot rice with steamed veggies. Spoon extra glaze over everything for a glossy, restaurant-style look.