Gluten-Free Teriyaki Salmon (Printable)
Succulent salmon glazed with rich gluten-free teriyaki sauce, oven-baked to flaky perfection in 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin on or off as preferred
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup gluten-free tamari or soy sauce
03 - 2 tbsp pure maple syrup or honey
04 - 2 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tbsp cornstarch mixed with 2 tbsp cold water
→ Garnishes
09 - 1 tbsp toasted sesame seeds
10 - 2 green onions, thinly sliced
11 - Lemon wedges, for serving (optional)
# How-To:
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 the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer.
03 - Whisk the cornstarch slurry into the simmering sauce. Continue whisking constantly for 1–2 minutes until the glaze thickens to a glossy coating consistency. Remove from heat.
04 - Arrange the salmon fillets on the prepared baking sheet. Brush each fillet generously with the thickened teriyaki glaze using a pastry brush, ensuring even coverage.
05 - Bake for 12–15 minutes until the salmon turns opaque and flakes easily when tested with a fork. For a caramelized finish, switch to broil for the final 2 minutes.
06 - Drizzle the remaining teriyaki sauce over the cooked fillets. Sprinkle with toasted sesame seeds and sliced green onions. Serve accompanied by lemon wedges if desired.
# Expert Tips:
01 -
- The sauce comes together in about five minutes and tastes deeper and more complex than anything from a bottle.
- Six people have asked me for this recipe after one bite and I suspect you will hear the same.
02 -
- Marinating the salmon in half the sauce for thirty minutes before baking takes this from great to extraordinary with almost zero extra effort.
- Check every label on your tamari and other sauces because gluten hides in places you would never expect and cross contamination is not worth the risk.
03 -
- Pat the salmon completely dry with paper towels before glazing because excess moisture prevents the sauce from sticking and caramelizing properly.
- Let the sauce cool for just a minute before brushing it on because it thickens further as it sits and gives you a much richer coating that bakes into a beautiful lacquered finish.