Begin by preheating your oven to 400°F (200°C). If you're using a grill, prepare it for medium heat.
In a mixing bowl, combine the low-sodium soy sauce, 4 tablespoons of water, honey, rice vinegar, minced garlic, minced ginger, sesame oil, and cornstarch. Whisk until the mixture is smooth and the cornstarch is fully dissolved.
Lay out four large pieces of aluminum foil, about 12 inches long. Place a salmon fillet in the center of each piece. On the side, divide the broccoli florets and sliced carrots evenly among the foil packets.
Pour the teriyaki sauce over the salmon and veggies, ensuring everything is well-coated. Drizzle the olive oil over the vegetables and season with salt and freshly ground black pepper to taste.
Fold the sides of the foil over the salmon and veggies to create a sealed packet. Make sure it’s tightly closed to keep the steam in while cooking.
Place the foil packets on a baking sheet (if using the oven) or directly on the grill. Cook for 15-20 minutes, or until the salmon flakes easily with a fork and the veggies are tender.
Carefully open the foil packets (watch out for steam!) and transfer the salmon and veggies to plates. Garnish with chopped green onions and sesame seeds. Serve with cooked brown or white rice for a complete meal.
