Gluten-Free Teriyaki Salmon (Printable)
Oven-baked salmon glazed with a gluten-free teriyaki tamari sauce—savory, sweet, and ready in 25 minutes.
# What You Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup tamari or gluten-free soy sauce
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 2 teaspoons fresh ginger, grated
08 - 2 teaspoons cornstarch
09 - 2 tablespoons water
→ Garnish
10 - 1 tablespoon sesame seeds
11 - 2 spring onions, thinly sliced
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan, whisk together the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Place over medium heat and bring to a gentle simmer.
03 - In a separate small bowl, dissolve the cornstarch in water to create a slurry. Stir the slurry into the simmering saucepan and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat.
04 - Place the salmon fillets on the prepared baking sheet, skin side down. Brush each fillet generously with the thickened teriyaki sauce, reserving a small amount for finishing.
05 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily when tested with a fork.
06 - Remove the salmon from the oven and brush with any remaining teriyaki sauce. Sprinkle with sesame seeds and thinly sliced spring onions before serving.
# Expert Advice:
01 -
- The gluten free teriyaki glaze is so good you will want to put it on everything from chicken to roasted broccoli.
- It goes from fridge to table in under thirty minutes, which makes it a realistic weeknight dinner even on chaotic days.
- Oven roasting the salmon means you get that caramelized top without standing over a stovetop splattering oil everywhere.
02 -
- Cornstarch clumps the moment it touches hot liquid, so always dissolve it in cold water first and add it to the saucepan before the mixture reaches a full boil.
- Salmon continues cooking after you take it out of the oven, so pull it when the center still looks slightly translucent and it will be perfect by the time you sit down.
03 -
- Pat the salmon completely dry with paper towels before glazing so the sauce adheres instead of sliding off the moisture on the surface.
- Make a double batch of the teriyaki sauce and keep the extra in a jar in the fridge for up to a week because it works on chicken thighs, tofu, and roasted vegetables too.