Place the salmon fillet in a freezer bag and then pour-in 3/4 cup of teriyaki sauce. Seal the freezer bag and let the salmon marinate for 3 hours.
Meanwhile, prepare the teriyaki glaze by heating the remaining Teriyaki sauce in a sauce pan and adding-in the cornstarch diluted in water. Stir and cook until the texture becomes thicker. Turn off the heat and let cool. Set aside.
Preheat oven to 360 degrees Fahrenheit.
Arrange the marinated salmon in a greased baking pan. Brush the top with the teriyaki glaze.
Bake the salmon for 15 to 17 minutes.
Brush the remaining glaze on top. Arrange each salmon fillet over brown rice.
Serve. Share and enjoy!