Gluten Free Teriyaki Salmon (Print Version)
Salmon fillets glazed in a rich homemade gluten-free teriyaki sauce, ready in just 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Gluten-Free Teriyaki Sauce
02 - ¼ 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 - ¼ cup water
→ Garnish
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, sliced
# Preparation Steps:
01 - Preheat your oven to 400°F or set your grill to medium-high heat.
02 - In a small saucepan, whisk together the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
03 - In a small bowl, mix the cornstarch and water together until completely smooth, then pour the slurry into the saucepan with the sauce base.
04 - Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.
05 - Pat the salmon fillets thoroughly dry with paper towels and arrange them on a parchment-lined baking sheet or a lightly oiled grill tray.
06 - Using a basting brush, coat each salmon fillet generously with the teriyaki sauce, making sure to reserve some sauce for finishing and serving.
07 - Bake or grill the salmon for 10–12 minutes, or until the flesh is opaque throughout and flakes easily when tested with a fork in the center.
08 - Remove the salmon from the oven or grill and drizzle with the remaining teriyaki sauce. Sprinkle with toasted sesame seeds and sliced spring onions if desired.
09 - Serve immediately alongside steamed rice and your favorite vegetables for a complete, satisfying meal.
# Expert Advice:
01 -
- The sauce comes together in under five minutes with pantry staples you probably already have on hand.
- Gluten free tamari actually gives a cleaner, richer flavor than regular soy sauce, which is a happy accident worth celebrating.
- Cleanup is minimal since you only dirty one saucepan and a baking sheet.
02 -
- Do not let the sauce boil hard or the cornstarch will break and go grainy on you, a gentle simmer is all it needs.
- Check your tamari label carefully because some brands sneak in wheat even when they claim to be gluten free.
03 -
- Let the salmon come to room temperature for about ten minutes before cooking so it heats evenly and does not curl up on the pan.
- Brush on a second layer of sauce halfway through cooking for a double glazed finish that looks and tastes incredible.