Step 1

In a small bowl, whisk together 1/4 cup of water and the cornstarch; set aside.

Step 2

In a small saucepan over medium heat, add brown sugar, rice vinegar, powdered ginger, garlic, soy sauce, cinnamon, and sesame oil along with 1/2 cup water; bring to a simmer. Let the sauce reduce by 1/Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 11/2 minutes; let cool to room temperature.

Step 3

Spray an 8x8 baking dish with cooking spray on the base and up the sides. Place the salmon filets in the baking dish and pour the prepared teriyaki sauce over it. Let the filets marinate for a least 30 minutes up to overnight. Make sure to turn the filets over every now and then.

Step 4

While the salmon filets are marinating, prepare the sriracha sauce. Combine all ingredients in a small bowl and use a whisk to work out any lumps. Let refrigerate for at least 30 minutes.

Step 5

Place a rack near the center of the oven and preheat the oven to 400 degrees F. Place the prepared baking dish in the oven and let salmon filets bake for 20 - 25 minutes or until fish flakes easily with a fork.

Step 6

To make the panko topping, in a small skillet over medium heat, add the oil, panko, and sesame seeds. Let the sesame seeds and panko breadcrumbs toast for 3-5 minutes or until they turn cripsy, golden brown.

Step 7

Serve salmon drizzled with additional teriyaki glaze, sriracha sauce, and topped with the crispy panko topping.