Gluten-Free Teriyaki Salmon (Printable)
Succulent salmon glazed with rich gluten-free teriyaki sauce, oven-baked to perfection in 25 minutes.
# What You'll 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 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)
# Steps:
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.
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 generously with the teriyaki glaze using a pastry brush, coating each fillet evenly.
05 - Bake for 12 to 15 minutes until the salmon is opaque throughout and flakes easily with a fork. For extra caramelization, switch to broil for the final 2 minutes.
06 - Drizzle any remaining teriyaki sauce over the fillets, sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon wedges alongside.
# Expert Advice:
01 -
- The glaze thickens into a glossy coat that makes every fillet look like it came from a restaurant kitchen, even on your first try.
- It is completely gluten free thanks to tamari, so everyone at the table can enjoy it without a second thought.
02 -
- Cornstarch clumps the moment it hits hot liquid directly, so always mix it with cold water first and pour it in slowly while whisking.
- If you want deeper flavor, marinate the salmon in half the sauce for 30 minutes before baking, and keep the other half for brushing and drizzling.
03 -
- Pat the salmon fillets dry with a paper towel before glazing so the sauce adheres instead of sliding off wet skin.
- A silicone pastry brush is worth its weight in gold here because it spreads the glaze evenly without shedding bristles onto your fish.