In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, mix the water and cornstarch until smooth. Add the cornstarch mixture to the sauce.
Heat a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes on each side, or until the salmon is cooked through. Remove from the skillet and set aside.
In the same skillet, add the vegetable oil and stir-fry the bell peppers, broccoli, and snow peas for 5-7 minutes, or until tender-crisp.
Pour the teriyaki sauce into the skillet with the vegetables and cook for another 2-3 minutes, stirring constantly, until the sauce thickens.
Serve the salmon fillets over the stir-fried vegetables. Garnish with green onions and sesame seeds.
