Gluten Free Teriyaki Salmon (Printable)

Salmon fillets glazed in a sweet, tangy gluten-free teriyaki sauce for a quick weeknight 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 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp cornstarch (or arrowroot powder)
09 - 2 tsp cold water
10 - 1 tsp toasted sesame seeds
11 - 2 spring onions, thinly sliced

# Steps:

01 - In a small saucepan, combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
02 - In a separate small bowl, whisk cornstarch with cold water to form a smooth slurry. Pour the slurry into the simmering sauce while whisking continuously. Cook 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 tray with parchment paper.
04 - Place salmon fillets skin-side down on the prepared baking tray. Brush each fillet generously with the thickened teriyaki sauce, reserving some 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 serving plates. Drizzle with reserved teriyaki sauce and garnish with toasted sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • The sauce comes together in one small saucepan with pantry staples you probably already have, and it thickens into a glossy glaze that rivals any store bought bottle.
  • Salmon bakes in under fifteen minutes, which means the entire meal from fridge to plate clocks in around twenty five minutes.
  • It is naturally gluten free and dairy free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not skip the cornstarch slurry or try to add cornstarch directly to hot liquid, because it will clump into unappealing lumps that no amount of whisking can fix.
  • Overbaking salmon by even two or three minutes turns it from silky to dry, so set a timer and check early rather than late.
03 -
  • Let the sauce cool for a minute before brushing it onto the fish, because piping hot sauce melts into the salmon too quickly and runs off instead of sitting on top where you want it.
  • A quick thirty second blast under the broiler after baking gives the glaze a caramelized, slightly sticky edge that makes this taste like it came off a grill.

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