Gluten Free Teriyaki Salmon (Printable Version)
Oven-baked salmon with a rich gluten-free teriyaki glaze featuring tamari, ginger, and garlic for a satisfying main course.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin on or off as preferred
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup gluten-free tamari or soy sauce
03 - 2 tablespoons 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 tablespoon cornstarch (mixed with 2 tablespoons cold water)
→ Garnishes
09 - 1 tablespoon toasted sesame seeds
10 - 2 green onions, thinly sliced
11 - Lemon wedges, for serving (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan over medium heat, combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring the mixture to a gentle simmer.
03 - Whisk in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy glaze. Remove from heat.
04 - Arrange the salmon fillets on the prepared baking sheet. Brush each fillet generously with the teriyaki glaze using a pastry brush.
05 - Bake for 12 to 15 minutes until the salmon is opaque throughout and flakes easily with a fork. For extra caramelization, broil for the final 2 minutes.
06 - Drizzle the remaining teriyaki sauce over the fillets. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon wedges on the side.
# Expert Hints:
01 -
- The homemade teriyaki sauce comes together in about five minutes and tastes far better than anything from a bottle.
- It feels like a restaurant quality dish but requires almost zero technique, just a saucepan and an oven.
- Leftovers, if you have any, make an incredible cold lunch the next day flaked over rice.
02 -
- Do not walk away while the sauce thickens because it goes from perfect to lumpy in seconds, keep that whisk moving the entire time.
- Marinating the salmon in half the sauce for thirty minutes before baking takes this from very good to absolutely unforgettable.
03 -
- Take the salmon out of the fridge fifteen minutes before baking so it cooks evenly throughout rather than being cold in the center.
- Double the sauce recipe and keep half in the fridge for next time because you will absolutely want it again.