Gluten Free Teriyaki Salmon (Printable version)
Oven-baked salmon fillets glazed with a rich, homemade gluten-free teriyaki sauce. Ready in 25 minutes.
# What you need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin on or off as preferred
→ Gluten-Free Teriyaki Sauce
02 - ¼ cup gluten-free tamari or soy sauce
03 - 2 tbsp pure maple syrup or honey
04 - 2 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp cornstarch (mixed with 2 tbsp cold water)
→ Garnishes
09 - 1 tbsp toasted sesame seeds
10 - 2 green onions, thinly sliced
11 - Lemon wedges, for serving (optional)
# How To:
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 to a gentle simmer, stirring occasionally.
03 - Whisk in the cornstarch slurry and cook for 1 to 2 minutes, whisking 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, coating all exposed surfaces.
05 - Bake for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork. For extra caramelization, switch to broil for the final 2 minutes of cooking.
06 - Drizzle the remaining teriyaki sauce over the cooked fillets. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The sauce thickens into a sticky glaze that rivals any takeout version, and nobody will guess it is gluten free.
- It goes from pantry to plate in under half an hour, which makes it my secret weapon for impressing weeknight guests.
02 -
- Check every single label on your tamari and other condiments because cross contamination with wheat happens more often than you would expect in packaged sauces.
- If you marinate the salmon in half the sauce for thirty minutes before baking, the flavor penetrates deeply and the result is noticeably better, though honestly it is still wonderful without that step.
03 -
- Pat the salmon completely dry with paper towels before glazing so the sauce adheres instead of sliding off the moisture on the surface.
- The broiler is your best friend for those last two minutes but never walk away from it, because thirty seconds of inattention is the difference between beautifully caramelized and sadly burned.