Heat the oven to 400°F.
Add 1 cup of water, soy sauce, brown sugar, garlic, honey, and ginger to a medium saucepan over medium-high heat and whisk together.
In a small bowl or cup, mix the cornstarch an 1 tablespoon of water. Pour that in and whisk. Turn the heat up to high and bring to a boil, stirring to avoid burning. Let the sauce boil for about 1-2 minutes until the sauce begins to thicken. Remove it from heat and set aside.
Line a sheet pan with aluminum foil or spray it with cooking spray.
Pat the salmon fillet dry on both sides with paper towel. Season the top side (as opposed to the skin side) with salt and pepper. Place it in the center of the sheet pan.
In a mixing bowl, mix the broccoli, bell peppers, onions, and olive oil together and season with salt and pepper. Be sure all the vegetables are thoroughly covered with oil so they come out crispy. Place the vegetables on the sheet pan around the salmon fillet, but not on it.
Ladle about half to 3/4 of the sauce on the salmon. Sprinkle the sesame seeds on the fish and the vegetables.
Place the tray in the oven uncovered for 15-20 minutes or until the salmon begins to flake.
Serve with white rice and garnish with green onions. Use the remaining teriyaki sauce as a dipping sauce or spoon some on top of the fish, vegetables, and rice.