Gluten Free Teriyaki Salmon (Printable Version)
Salmon fillets glazed in rich homemade gluten-free teriyaki sauce, ready in just 25 minutes.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup gluten-free tamari (or gluten-free soy sauce)
03 - 2 tablespoons pure maple syrup (or honey)
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2–3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon cornstarch
09 - 1/4 cup water
→ Garnish
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, sliced
# How To Make It:
01 - Preheat oven to 400°F or set grill to medium-high heat.
02 - In a small saucepan, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well blended.
03 - In a small bowl, mix cornstarch and water together until smooth, then pour the slurry into the saucepan with the other sauce ingredients.
04 - Place the saucepan over medium heat and bring to a simmer, stirring constantly until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.
05 - Pat salmon fillets dry with paper towels and arrange on a parchment-lined baking sheet or a lightly oiled grill tray.
06 - Brush each salmon fillet generously with the teriyaki sauce, making sure to reserve some sauce for finishing and serving.
07 - Bake or grill for 10–12 minutes, until the salmon is opaque throughout and flakes easily in the center.
08 - Remove salmon from the oven or grill, drizzle with the remaining teriyaki sauce, and garnish with toasted sesame seeds and sliced spring onions. Serve immediately alongside steamed rice and vegetables.
# Expert Suggestions:
01 -
- The sauce comes together in one saucepan while your oven preheats, so dinner lands on the table in under half an hour.
- Tamari delivers that deep soy flavor without a speck of gluten, and the maple syrup gives the glaze a rounded sweetness that refined sugar never could.
02 -
- Overcooked salmon is the one mistake that cannot be fixed, so check it at the 10 minute mark because every oven runs differently.
- Letting the sauce simmer too long without stirring will cause it to scorch on the bottom of the pan and taste bitter.
03 -
- Broil the salmon for the last 2 minutes if you want those beautiful, blistered, caramelized spots that make it look like it came from a restaurant kitchen.
- Grate the ginger directly into the saucepan using a microplane so the juices go straight in and nothing is wasted.