This sauce will last 1 week in the fridge or freeze in ice cube trays and cook from frozen. 1 ice cube = 1 tbsp.

If you want to bake instead of pan fry in cubes-
Typical supermarket salmon fillet size
Most supermarkets sell individual salmon fillets at around:
120–150g per fillet (roughly 4–5 oz)
About 2–3 cm thick at the thickest part
That’s considered one standard portion and works perfectly for baked teriyaki salmon.

Oven temperature (for sticky teriyaki salmon)
For juicy salmon with a slightly sticky glaze:
200°C (180°C fan) / 400°F
This heat cooks the salmon through without drying it out and helps the sauce caramelise nicely.

How long to bake it-
For a 120–150g fillet:
10–12 minutes → just cooked, soft and juicy
12–15 minutes → fully cooked with a bit more caramelisation
If your fillet is thicker (closer to 180–200g), go for 14–16 minutes.

How to tell it’s done (no stress version)
The salmon should flake easily with a fork
The centre should be just opaque (not raw-looking, not chalky dry)
If you’re glazing with teriyaki, spoon a bit more sauce over halfway through baking for extra stickiness