Gluten-Free Teriyaki Salmon (Print)
Skin-on salmon roasted with a gluten-free tamari and maple glaze—sweet, savory, and done in 25 minutes.
# Ingredient List:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on
→ Gluten-Free Teriyaki Sauce
02 - ¼ cup tamari or gluten-free soy sauce
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 2 teaspoons fresh ginger, grated
08 - 2 teaspoons cornstarch
09 - 2 tablespoons water
→ Garnish
10 - 1 tablespoon sesame seeds
11 - 2 spring onions, thinly sliced
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a small saucepan, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Place over medium heat and bring to a gentle simmer.
03 - In a separate small bowl, dissolve cornstarch in water to form a smooth slurry. Stir the slurry into the simmering saucepan and cook, stirring continuously, until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Remove from heat.
04 - Arrange the salmon fillets on the prepared baking sheet, skin side down. Brush each fillet generously with the thickened teriyaki sauce, reserving a small amount for finishing.
05 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily when tested with a fork. Internal temperature should reach 145°F.
06 - Remove the salmon from the oven and brush with any remaining sauce. Sprinkle with sesame seeds and thinly sliced spring onions before serving.
# Expert Suggestions:
01 -
- Tamari gives you that deep umami hit without any gluten, and honestly most people cannot tell the difference from traditional soy sauce.
- The whole thing comes together in twenty five minutes, which is faster than arguing about what to order for takeout.
02 -
- Do not skip the cornstarch slurry step, because without it your sauce will run right off the salmon and pool uselessly on the parchment.
- Check every single label on your tamari and rice vinegar, since cross contamination with gluten can happen in unexpected places.
03 -
- Pat the salmon completely dry before glazing, because moisture on the surface is the enemy of a sauce that actually sticks.
- Double the sauce recipe and keep the extra in a jar in the fridge for up to a week, because you will want to put it on everything from chicken to roasted vegetables.