If using previously frozen salmon, let it defrost in the fridge overnight.

Preheat your oven to 400°F.

Prepare your teriyaki sauce.

Lightly oil the bottom of a baking dish to prevent sticking.

Cut the salmon into one-inch cubes and coat them with about half of the teriyaki sauce. If keeping the fillets whole, place them skin side down in the dish and spread half of the sauce evenly over the top.

If you have time, let the salmon marinate for about 20 minutes. If not, bake it right away.

Bake uncovered for 12 to 18 minutes, depending on thickness and preference. Cubed salmon will cook faster, about 10 to 14 minutes.

Check at 10 minutes. The salmon should flake easily with a fork and slide off the skin. Cubes should have even color throughout.

If desired, broil for a couple of minutes at the end to crisp the tops slightly.

Drizzle or toss with the remaining teriyaki sauce, saving some for the rice or vegetables if you like.

Sprinkle with diced scallions and any extras like sesame seeds or red pepper flakes before serving.