Gluten Free Teriyaki Salmon (Printable View)
Salmon fillets glazed with a rich homemade gluten-free teriyaki sauce, ready in just 25 minutes for a flavorful weeknight dinner.
# 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 (optional)
10 - 1 tablespoon toasted sesame seeds
11 - 2 spring onions, sliced
# How To Make It:
01 - Preheat oven to 400°F or set grill to medium-high heat.
02 - In a small saucepan, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
03 - In a small bowl, mix cornstarch and water until completely smooth, then pour the slurry into the saucepan with the sauce base.
04 - Bring the sauce to a simmer over medium heat, stirring continuously until thickened, about 2-3 minutes. Remove from heat and set aside.
05 - Pat salmon fillets dry with paper towels and arrange on a parchment-lined baking sheet or a lightly oiled grill tray.
06 - Brush each salmon fillet generously with the teriyaki sauce, reserving a portion for finishing.
07 - Bake or grill for 10-12 minutes until the salmon is opaque and flakes easily in the center.
08 - Remove salmon from heat, drizzle with the reserved teriyaki sauce, and garnish with toasted sesame seeds and sliced spring onions. Serve immediately with steamed rice and vegetables.
# Expert Advice:
01 -
- The sauce thickens into a lacquered glaze that rivals any restaurant version, and you probably have most of the ingredients in your pantry already.
- It goes from fridge to table in under thirty minutes, which makes it my back pocket recipe for evenings when enthusiasm for cooking is running low.
02 -
- Cornstarch settles fast, so give the slurry one more stir right before adding it to the saucepan or you will end up with clumpy bits that never dissolve.
- The sauce will continue thickening as it cools, so pull it off the heat when it is slightly thinner than you think it should be and it will be perfect by serving time.
03 -
- Let the salmon sit at room temperature for about ten minutes before cooking so it cooks more evenly and the center does not stay cold while the edges overcook.
- A pinch of chili flakes in the sauce adds a warm hum of heat that balances the sweetness without making it spicy, and most people will not even be able to identify what makes it taste so good.