Add the salmon to a zip lock bag along with about a quarter or so of the marinade for about 15 to 30 minutes.. Reserve the remaining marinade to make the finishing sauce.
TO COOK THE SALMON:
Heat the oil over medium high heat and once hot, add the salmon skin side down first. Cook 3-5 minutes per side. The salmon should flake easily with a fork and/or test 145 degrees on a thermometer.
MAKE THE SAUCE:
While the salmon is cooking, bring the reserved marinade to a simmer.
Whisk the cornstarch and water, adding it to the simmering marinade. Continue to whisk until desired thickness is achieved.
TO SERVE:
Serve the salmon over rice and with steamed vegetables, if desired.