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Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, 15 to 20 minutes (this should be about the same time as the oven preheating). Pat it dry, then rub neutral oil on all sides of salmon.
Preheat the oven to 400 degrees Farenheit.
In a small saucepan, combine the soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder and ginger over medium heat. Bring to a simmer and then reduce the heat to low. In a small bowl, whisk together the water and cornstarch. Whisk it into the saucepan until the mixture thickens, about a minute. Divide the teriyaki glaze in half into two small bowls and allow it to cool.
When the oven is preheated, heat a dry oven-proof skillet over high heat until very hot. Place the salmon skin side up onto the hot skillet. Cook without touching for 2 to 3 minutes to sear the top of the salmon, until the center of the salmon is starting to cook and you see a layer of brown. Turn off the heat and use a thin spatula to flip the salmon. Brush the top and sides of the salmon with 1/2 of the teriyaki sauce (1/4 cup).
Place the skillet in the oven and bake for 3 to 5 minutes (depending on thickness of salmon), until just cooked through.
Use a hot pad to remove the skillet from the oven. Spoon the desired amount of remaining teriyaki sauce onto the top. Sprinkle with sesame seeds and chopped green onions and serve.