Cut salmon into four servings. Place on foil-lined baking sheet and pour entire package of Chili’s Bold Teriyaki Entrée Skillet Sauce over the top. Cover with plastic wrap and marinate in refrigerator for 20 minutes.
Remove salmon from refrigerator and bake for 13–16 minutes or until salmon is flaky and thoroughly cooked. Accent with salt and pepper and crushed red pepper if desired. Serve salmon and sauce over rice and garnish with sliced green onions and toasted sesame seeds if desired.