Pat the salmon fillets dry with paper towels; this helps the teriyaki sauce adhere better.

Marinate the salmon: Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them, ensuring each fillet is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. Line a baking sheet with parchment paper for easy cleanup if baking.

Place one marinated salmon fillet on the prepared baking sheet or grill. Bake for 12-15 minutes, or grill for 4-6 minutes per side, until cooked through and flaky.

Garnish with sesame seeds and sliced green onions before serving.

In a small bowl, mix 1 tbsp Sriracha and ½ tsp red pepper flakes into a portion of the remaining teriyaki sauce. Brush this spicy mixture over the second salmon fillet.

Cook as per the Classic Teriyaki Salmon instructions. Serve with extra spicy teriyaki sauce on the side if desired.

Combine 1 tbsp grated fresh ginger and 2 minced garlic cloves with the last portion of teriyaki sauce. Spread this mixture generously over the third salmon fillet.

Cook using the same method as the other two dishes. Garnish with a sprinkle of fresh cilantro or chives if available.

Serve the teriyaki salmon dishes with steamed rice and a side of stir-fried vegetables or a simple green salad for a complete meal.