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Preheat oven to 425˚F.
In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
Bring the mixture to a boil and then turn the heat to low.
Simmer for 5 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water.
Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Arrange the salmon on a baking sheet lined with foil, skin side down.
Brush the entire surface, tops and sides, of the salmon with the teriyaki sauce.
Bake the salmon for 10 minutes or until the fish flakes easily with a fork at the thickest part of the filet.
Remove the salmon from the oven and rest for 3 minutes.
Brush with additional sauce and sprinkle with sesame seeds, if desired.