Gluten Free Teriyaki Salmon (Printable Version)
Salmon fillets glazed in sweet, tangy gluten-free teriyaki sauce for a quick weeknight meal.
# What You Need:
→ Salmon
01 - 4 skin-on salmon fillets, about 5 oz each
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup gluten-free tamari or soy sauce alternative
03 - 1/4 cup pure maple syrup or honey
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon cornstarch or arrowroot powder
09 - 2 teaspoons cold water (for slurry)
10 - 1 teaspoon toasted sesame seeds
11 - 2 spring onions, thinly sliced (for garnish)
# Directions:
01 - In a small saucepan, combine the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring occasionally.
02 - In a separate small bowl, whisk the cornstarch with cold water until smooth to form a slurry. Slowly whisk the slurry into the simmering sauce and continue cooking for about 2 minutes until the sauce thickens. Remove from heat and set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
04 - Arrange the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with the thickened teriyaki sauce, coating the top and sides evenly.
05 - Bake for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork and reaches an internal temperature of 145°F.
06 - Transfer the salmon to serving plates. Sprinkle with toasted sesame seeds and thinly sliced spring onions. Drizzle with any remaining sauce if desired.
# Expert Tips:
01 -
- The sauce thickens into a glossy glaze that rivals any restaurant version, and nobody will guess it is gluten free.
- It comes together in under thirty minutes, which means you can pull it off on a Tuesday without breaking a sweat.
02 -
- Always double check your tamari label because some brands process on shared equipment with wheat and cross contamination is not worth the risk.
- Let the sauce cool slightly before brushing it on the fish because a piping hot sauce can start cooking the surface unevenly before it even reaches the oven.
03 -
- Pat the salmon completely dry with paper towels before glazing because excess moisture prevents the sauce from adhering properly.
- Broil for the last sixty seconds if you want a slightly charred, caramelized edge that makes the dish look professionally finished.