In small bowl, whisk together syrup, soy sauce, sugar, oil, garlic powder, hot sauce and ginger.

In baking dish, place fillets skin side down. Gently cut 3 shallow slits on top of each fillet. Pour marinade evenly over salmon, cover with foil and refrigerate 30-60 min.

Preheat oven to 375°F. Bake salmon covered for 8 min. Uncover and bake until it flakes easily with a fork, 5-7 min.

Transfer salmon to a plate, reserving marinade.

In small pan, dissolve cornstarch in orange juice. Whisk constantly over med-high heat for 1 min. Add reserved marinade and bring to boil. Reduce heat and continue to whisk until sauce thickens, 2-3 min.

Serve salmon with glaze and garnish with sesame seeds and green onions.