• Using a sharp knife, make small cut between the flesh and the skin  at the end of the fillet. Use a paper towel to hold onto he small part of skin you just cut. Peel the skin off carefully. You can also use a knife by sliding it between the flesh and the skin. Discard the skin. Remove the bones from the filet, if present.
• Cut salmon into 1-inch cubes and pace them in a medium bowl. Pour about 4-5 tablespoons teriyaki sauce (store-bought or homemade), add some sesame seeds. Stir until salmon bites are evenly coated. Place the fish in the fridge to marinate for about 30 minutes but not longer than 1 hour.
• Preheat the oven to 400°F. Line the baking pan with parchment paper. Take out marinated salmon bites and arrange them on a baking pan in a single layer.
• Bake for about 7 minutes or until the internal temperature reaches 145°F. If you like salmon bites to be more sauce, toss them in extra 1-2 tablespoons of teriyaki sauce right after baking.

Homemade teriyaki sauce (makes 5-6 tablespoons)

• In a medium bowl, combine 2 tablespoons soy sauce , 2 tablespoons water, 1 tablespoon brown sugar , ½ tablespoon apple cider vinegar , ½ tablespoon cornstarch , ½ teaspoon garlic powder , ¼ teaspoon ground ginger , ½ teaspoon sesame oil .

Serving

• Serve salmon bites over a bed of steamed rice. Add sliced avocado, carrots. edamame beans, chopped green onions and some spicy mayo on top.