Gluten Free Teriyaki Salmon (Print Version)
Tender salmon glazed with rich gluten-free teriyaki sauce, oven-baked to flaky perfection 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 - 1/4 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)
# 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 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 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 alongside steamed rice or sautéed vegetables.
# Expert Tips:
01 -
- The glaze comes together in about three minutes, and it tastes like something you would pay good money for at a restaurant.
- Using tamari instead of regular soy sauce means everyone at the table can enjoy it without worrying about gluten.
- Cleanup is almost nothing since everything bakes on one sheet of parchment paper.
02 -
- If you add the cornstarch slurry to a boiling sauce it will clump instantly, so pull the pan off the heat for a few seconds before stirring it in.
- Marinating the salmon in half the sauce for thirty minutes before baking is a complete game changer that penetrates the fish with deeper flavor.
03 -
- Pat the salmon completely dry with paper towels before glazing so the sauce adheres instead of sliding off the moisture on the surface.
- A silicone pastry brush will not shed bristles onto your fish and spreads the glaze far more evenly than a traditional basting brush.