Orange Teriyaki Salmon

Heat oil in a large skillet. Add salmon fillets and cook 3–4 minutes on each side until desired doneness. (Don’t forget to remove skin before serving.)

Meanwhile, add soy sauce, water, brown sugar, vinegar and orange juice to a medium saucepan and bring to a simmer.

Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk cornstarch mixture into the sauce and simmer until thickened, 2–3 minutes.

Serve immediately with orange teriyaki sauce drizzled on top. Garnish with green onions and sesame seeds, if desired.