Gluten Free Teriyaki Salmon (Printable)

Salmon fillets glazed in a sweet, tangy gluten-free teriyaki sauce for a quick healthy Asian-inspired dinner.

# What You'll 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 for slurry
09 - 1 teaspoon toasted sesame seeds for garnish
10 - 2 spring onions, thinly sliced for garnish

# How-To Steps:

01 - In a small saucepan, combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
02 - In a separate bowl, mix cornstarch with cold water to form a slurry. Whisk into the simmering sauce and cook until thickened, about 2 minutes. Remove from heat and set aside.
03 - Preheat oven to 400°F. Line a baking tray with parchment paper.
04 - Place salmon fillets skin-side down on the prepared tray. Brush generously with the gluten-free teriyaki sauce.
05 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork.
06 - Serve garnished with toasted sesame seeds and sliced spring onions. Drizzle with extra sauce if desired.

# Expert Advice:

01 -
  • The tamari based teriyaki sauce is so good you will want to double the batch and pour it over everything from rice to roasted broccoli.
  • It goes from fridge to table in 25 minutes flat, which means weeknight dinners finally feel exciting instead of exhausting.
02 -
  • Check every single label on your tamari, vinegar, and cornstarch because cross contamination with gluten can happen in unexpected places.
  • Let the sauce cool slightly before brushing it on the fish because a piping hot sauce can start cooking the surface of the salmon before it even hits the oven.
03 -
  • Broil the salmon for the last 60 seconds if you want a slightly charred, caramelized top that looks and tastes like it came off a grill.
  • Cornstarch settles fast, so give the slurry one last whisk right before pouring it into the sauce or you will get lumps.

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