Start your rice and prepare your vegetables. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar. In a separate tiny bowl, mix the cornstarch and 1 tablespoon of cold water to create a slurry. Set both aside.

Pat the salmon fillets completely dry with paper towels. Season the flesh side with kosher salt and black pepper.

Heat avocado oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press gently on each for 10 seconds to ensure full skin contact.

Cook for 4-6 minutes on the skin side, until the skin is golden brown and crispy, and releases easily from the pan.

Flip the salmon and cook for another 2-4 minutes on the flesh side, until cooked to your desired doneness (130-135°F for medium). Remove salmon from the skillet and set aside.

Reduce heat to medium-low. Pour the honey garlic sauce mixture into the pan and bring to a simmer, scraping up any browned bits. Cook for 1-2 minutes.

Re-whisk the cornstarch slurry and pour it into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy, about 30-60 seconds.

To assemble, divide the rice and broccoli among four bowls. Place a salmon fillet in each bowl. Spoon the warm glaze over the salmon and serve immediately, garnished with sesame seeds and green onions if desired.