If you're using frozen salmon, allow it to thaw in the fridge overnight.

Preheat the oven to 400°F.

Prepare the teriyaki sauce, then lightly oil the bottom of a baking dish to prevent sticking.

Cut the salmon into roughly one-inch cubes and coat with about half of the teriyaki sauce.

If you'd rather cook the fillets whole, place them skin-side down in the baking dish and pour half of the teriyaki sauce over the top. Using a silicone brush helps spread the sauce evenly.

If you're in a hurry and don’t want to wait, feel free to pop it straight into the oven—I’ve been there! Otherwise, let the salmon marinate for about 20 minutes to soak up some of that delicious sauce.

Bake uncovered for 12–18 minutes, adjusting based on your preference and the thickness of the salmon fillets. Cubed salmon cooks faster, usually in 10–14 minutes.

Start checking at the 10-minute mark—the fillets should flake easily with a fork and release from the skin. For the cubes, look for an even color throughout.

If you like a crispier top, broil for an extra minute or two. Then toss or drizzle the salmon with the remaining teriyaki sauce, saving some to serve with rice or steamed veggies if you’d like.

Finish with a sprinkle of sesame seeds, red pepper flakes, and chopped scallions.

Enjoy!