Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

In another bowl, mix the cornstarch and water until smooth, then add it to the soy sauce mixture. Stir well to combine.

Place the salmon fillets on the prepared baking sheet and pour half of the teriyaki sauce over them, reserving the other half for later.

Arrange the broccoli florets around the salmon on the baking sheet. Drizzle a little olive oil over the broccoli and season with salt and pepper.

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon and broccoli are baking, heat the reserved teriyaki sauce in a small saucepan over medium heat until it thickens slightly, about 3-5 minutes.

Once the salmon is done, remove it from the oven and drizzle the thickened sauce over the fillets. Sprinkle with sesame seeds if desired.

Serve the salmon and broccoli over cooked rice, drizzling any remaining sauce on top.