Preparation Instructions

• 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 any sticking.
• Cut your salmon into one inch or so cubes. Cover with about half of the teriyaki sauce.
• If you want to cook the filets whole, simply add the salmon, skin side down, with half of the teriyaki sauce.
• Allow the salmon to marinate for about 20 minutes to absorb some of the sauce, or bake immediately if in a hurry.
• Bake for 12-18 minutes depending on thickness; cubed salmon will cook faster, about 10-14 minutes.
• Check them at 10 minutes, they should flake easily with a fork.
• You can then broil for a couple of minutes to get the tops nice and crispy if desired.
• Toss or drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.
• Sprinkle with sesame seeds, red pepper flakes, and chopped scallions and enjoy!