Gluten-Free Teriyaki Salmon (Printable)
Succulent salmon glazed with gluten-free teriyaki sauce, oven-baked to flaky perfection in 25 minutes.
# What You'll Need:
→ Salmon
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 the mixture to a gentle simmer.
03 - Stir in the cornstarch slurry and cook for 1 to 2 minutes, whisking constantly, until the sauce thickens to a glossy glaze. Remove from heat.
04 - Arrange the 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 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 steamed rice or sautéed vegetables.
# Expert Tips:
01 -
- The glaze thickens into a glossy, sticky coating that clings to every bite of salmon without any wheat based ingredients.
- It comes together faster than delivery and tastes like you spent far more time than twenty five minutes.
02 -
- Whisk the cornstarch slurry right before adding it because it settles fast and you will end up with lumps if you let it sit.
- Do not skip the broiler step because those final two minutes create the sticky, slightly charred edges that make this dish memorable.
03 -
- Pat the salmon dry before glazing so the sauce adheres properly instead of sliding off the moisture on the surface.
- Reserve a tablespoon of the finished glaze to drizzle over whatever sides you are serving because it ties the whole plate together.