Gluten Free Teriyaki Salmon (Printable)
Salmon fillets glazed with rich homemade gluten-free teriyaki sauce, full of umami flavor in just 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup gluten-free tamari (or gluten-free soy sauce)
03 - 2 tablespoons pure maple syrup (or honey)
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2–3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon cornstarch
09 - 1/4 cup water
→ Garnish
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, sliced
# Steps:
01 - Preheat your oven to 400°F or set your grill to medium-high heat.
02 - In a small saucepan, whisk together the tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
03 - In a small bowl, mix the cornstarch and water until smooth and free of lumps. Pour the slurry into the saucepan with the sauce base.
04 - Bring the sauce to a simmer over medium heat, stirring constantly until it thickens to a glossy glaze, about 2–3 minutes. Remove from heat and set aside.
05 - Pat the salmon fillets dry with paper towels and arrange them on a parchment-lined baking sheet or a lightly oiled grill tray.
06 - Brush each salmon fillet generously with the teriyaki sauce, making sure to reserve some sauce for serving.
07 - Bake or grill the salmon for 10–12 minutes, or until the flesh is opaque and flakes easily in the center.
08 - Remove the salmon from the oven or grill, drizzle with the reserved teriyaki sauce, and garnish with toasted sesame seeds and sliced spring onions. Serve immediately with steamed rice and vegetables.
# Expert Hints:
01 -
- The sauce is so rich and sticky you will want to double it and pour it over everything from rice bowls to roasted broccoli.
- It feels like a restaurant quality dish but comes together in under 30 minutes with pantry staples you probably already have.
- Naturally gluten free and dairy free, so it works for almost any dinner guest without last minute ingredient swaps.
02 -
- Do not skip patting the salmon dry because wet fish repels the glaze and you will end up with a watery puddle instead of that beautiful sticky coating.
- Cornstarch needs to be mixed into cold water before hitting heat, or it will clump into stubborn little balls that no amount of whisking can fix.
- Double check every single label, because some tamari brands process on shared lines with wheat and not all cornstarch is certified gluten free.
03 -
- Start checking the salmon at the 8 minute mark because overcooked fish is the one thing that ruins this otherwise bulletproof recipe.
- Let the sauce cool for a minute before brushing it on, as it thickens further off the heat and coats the fish much more evenly when it is just slightly warm.