Gluten Free Teriyaki Salmon (Printable Version)
Succulent salmon fillets glazed in sweet, tangy gluten-free teriyaki sauce for a quick weeknight dinner.
# What You'll Need:
→ Salmon
01 - 4 skin-on salmon fillets, about 5 ounces 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 tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring occasionally.
02 - In a separate small bowl, whisk cornstarch with cold water to form a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking continuously. Cook for about 2 minutes until the sauce thickens and coats the back of a spoon. 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, ensuring an even coating over the entire surface.
05 - Bake for 12 to 15 minutes until the salmon is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F.
06 - Transfer the salmon to serving plates. Sprinkle with toasted sesame seeds and thinly sliced spring onions. Drizzle with any remaining sauce and serve immediately.
# Expert Hints:
01 -
- The sauce comes together with pantry staples in about the time it takes to preheat the oven, which means you can actually make this on a night when you are already exhausted.
- Using tamari instead of traditional soy sauce means your gluten free friends can finally enjoy teriyaki without compromise, and honestly most people cannot tell the difference.
02 -
- Do not skip the cornstarch slurry step or your sauce will be a thin liquid that runs right off the salmon and collects in a sad puddle on the parchment paper.
- Check the labels on your tamari, vinegar, and cornstarch carefully because gluten can hide in unexpected places, and not all brands are certified.
03 -
- Pat the salmon completely dry before glazing because excess moisture creates steam instead of that gorgeous caramelized exterior you are after.
- Reserve a tablespoon of sauce before it touches the raw fish so you can drizzle it over the finished plate for extra flavor and a beautiful presentation.