Gluten Free Teriyaki Salmon (Print version)
Salmon fillets glazed with homemade gluten-free teriyaki sauce, oven-baked with garlic, ginger, and sesame flavors.
# What you'll need:
→ Fish
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)
# Method:
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 - Whisk in the cornstarch slurry and cook for 1 to 2 minutes, stirring 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, broil for the final 2 minutes.
06 - Drizzle the remaining teriyaki sauce over the fillets. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon wedges on the side.
# Expert advice:
01 -
- The tamari based glaze thickens into a glossy shell that rivals any restaurant version, and nobody will guess it is gluten free.
- Start to finish in under thirty minutes, which means it saves you on the kind of evening when takeout feels inevitable.
- Cleanup is almost nonexistent since everything bakes on one parchment lined sheet.
02 -
- Do not walk away while the sauce thickens because it goes from perfect to gummy in seconds, and a scorched pot of tamari will haunt your kitchen for days.
- Marinating the salmon in half the sauce for thirty minutes before baking is a small effort that pays off enormously in depth of flavor.
03 -
- Let the salmon sit at room temperature for ten minutes before baking so it cooks evenly instead of being cold in the center while the edges overcook.
- Toasting sesame seeds in a dry pan until they just start to pop transforms them from a forgettable garnish into something guests will actually notice and ask about.