Gluten Free Teriyaki Salmon (Printable version)
Tender salmon fillets glazed in sweet, tangy gluten-free teriyaki sauce for a quick weeknight dinner.
# What you need:
→ Salmon
01 - 4 skin-on salmon fillets, about 5 oz 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 mixed with 2 teaspoons cold water (slurry)
09 - 1 teaspoon toasted sesame seeds
10 - 2 spring onions, thinly sliced (for garnish)
# How To:
01 - Combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.
02 - Whisk the cornstarch slurry into the simmering sauce. Continue cooking for about 2 minutes until the sauce thickens enough to coat 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, reserving a small amount for serving.
05 - Bake for 12 to 15 minutes until the salmon is opaque throughout and flakes easily when pressed with a fork.
06 - Transfer salmon to plates and drizzle with reserved sauce. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately with steamed jasmine rice or sautéed vegetables.
# Expert Advice:
01 -
- The gluten-free tamari swaps in seamlessly so nobody at the table ever guesses this is allergy-friendly cooking.
- Everything comes together in under thirty minutes which makes it realistic for actual weeknights rather than aspirational ones.
02 -
- Check every label on your tamari and vinegar bottles because hidden gluten lurks in surprising places and cross-contamination matters when cooking for someone with celiac disease.
- Let the sauce cool slightly before brushing it onto the salmon because a piping hot sauce can start cooking the fish surface before it even hits the oven.
03 -
- Pat the salmon fillets completely dry with paper towels before glazing because moisture on the surface prevents the sauce from adhering properly and dilutes the flavor.
- Toast your own sesame seeds in a dry pan for two minutes instead of buying pre-toasted ones because the freshness of that nutty aroma is a small detail that elevates the entire dish.