Preparation

• If using previously frozen salmon, let defrost in the fridge overnight.
• Preheat the oven to 400 degrees Fahrenheit.
• Prep the teriyaki sauce.
• Lightly oil the bottom of a baking dish to prevent sticking.
• Cut the salmon into one inch cubes. Cover with about half of the teriyaki sauce.
• To cook the fillets whole, add the salmon skin side down with half of the teriyaki sauce.
• If pressed for time, pop it in the oven immediately; otherwise, marinate for 20 minutes.
• Bake for 12-18 minutes, checking at 10 minutes.
• You can broil for a couple of minutes for a crispy top if desired.
• Toss or drizzle with the remaining teriyaki sauce and reserve some for serving.
• Sprinkle with sesame seeds, red pepper flakes, and chopped scallions.