Gluten-Free Teriyaki Salmon (Printable)

Succulent salmon fillets glazed in sweet, tangy gluten-free teriyaki sauce. Ready in 25 minutes.

# 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
10 - 2 spring onions, thinly sliced, for garnish

# How To Make:

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. Gradually whisk the slurry into the simmering sauce and cook for about 2 minutes until thickened. 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 gluten-free teriyaki sauce, coating the top and sides evenly.
05 - Bake for 12 to 15 minutes until the salmon is opaque and flakes easily when tested with a fork.
06 - Transfer salmon to serving plates and drizzle with any remaining sauce. Garnish with toasted sesame seeds and thinly sliced spring onions. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together with pantry staples and thickens into a glossy glaze that rivals any restaurant version you have ever tried.
  • It is naturally gluten-free and dairy-free, so almost everyone at your table can enjoy it without a single substitution conversation.
02 -
  • Check every label on your tamari, vinegar, and cornstarch because hidden gluten lurks in unexpected places and can ruin the effort.
  • Let the sauce cool slightly before brushing it on the salmon because a piping hot sauce can start cooking the fish before it even hits the oven.
03 -
  • Pat the salmon completely dry with paper towels before glazing because any surface moisture prevents the sauce from adhering properly.
  • Broil the salmon for the last sixty seconds if you want a deeply caramelized, almost charred finish that tastes like it came off a grill.

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