Part 1: Preparing the Ingredients (Mise en Place)

1. Prepare the Salmon: Remove the salmon fillets from the refrigerator about 15 minutes before cooking to let them come to room temperature. Using a paper towel, pat the salmon fillets completely dry on all sides, especially the skin. This step is critical for achieving a crispy skin. Season the flesh side of the salmon with salt and pepper.

2. Make the Sauce: In a small saucepan, whisk together the low-sodium soy sauce, maple syrup, minced garlic, grated ginger, and rice vinegar. In a separate small bowl, create the cornstarch slurry by whisking the cornstarch and 2 tablespoons of cold water until completely smooth with no lumps. Set both aside.

3. Prep the Broccoli: Have your broccoli florets ready in a pot or skillet that has a tight-fitting lid.

Part 2: Cooking the Salmon and Broccoli

1. Heat the Pan for Salmon: Place a large non-stick or cast-iron skillet over medium-high heat. Add the 1 tablespoon of avocado oil. Let the pan and oil get hot; the oil should shimmer slightly.

2. Start the Salmon Skin-Side Down: Carefully place the salmon fillets in the hot pan, skin-side down. Press down gently on each fillet with a spatula for about 10 seconds to ensure the entire surface of the skin makes contact with the pan. This helps it crisp up evenly.

3. Cook the Salmon: Let the salmon cook, undisturbed, for 5-6 minutes on the skin side. You will see the color change as it cooks up the sides of the fillet. The skin should be deeply golden brown and crispy, and it should release easily from the pan.

4. Start the Broccoli: While the salmon is searing, place the pot with the broccoli florets and 1/2 cup of water on another burner over high heat. Bring the water to a boil, then reduce the heat to medium-low, cover tightly, and let the broccoli steam for 4-5 minutes. It should be tender-crisp and bright green.

5. Flip the Salmon: Flip the salmon fillets and cook on the flesh side for another 2-4 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork or an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium. Be careful not to overcook it.

Part 3: Making the Glaze and Finishing the Dish

1. Thicken the Sauce: While the salmon is finishing cooking, place the small saucepan with the sauce mixture over medium heat. Bring it to a simmer. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes as the sauce thickens into a beautiful, glossy glaze. Remove from the heat and stir in the toasted sesame oil.

2. Glaze the Salmon: Remove the cooked salmon fillets from the skillet and place them on a plate. You can either brush the teriyaki glaze generously over the salmon or briefly return the salmon to the skillet off the heat, pour the sauce over, and toss gently to coat.

3. Serve Immediately: Drain any excess water from the steamed broccoli. Plate the glazed teriyaki salmon alongside the steamed broccoli. Garnish with a sprinkle of toasted sesame seeds and sliced green onions.