Gluten Free Teriyaki Salmon (Print View)
Succulent oven-roasted salmon glazed in a gluten-free teriyaki maple-tamari sauce, ready in 25 minutes.
# Ingredient List:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on
→ Gluten-Free Teriyaki Sauce
02 - 1/4 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 Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Place over medium heat.
03 - In a separate bowl, dissolve cornstarch in water. Stir the slurry into the saucepan and cook, stirring constantly, until the sauce thickens, about 2 to 3 minutes. Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet, skin side down. Brush generously with the teriyaki sauce.
05 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
06 - Remove from oven and brush salmon with any remaining sauce. Sprinkle with sesame seeds and sliced spring onions before serving.
# Expert Advice:
01 -
- Tamari gives you that rich umami hit without any wheat, so nobody at the table feels like they are settling for a substitute.
- The maple syrup trick came from a happy accident when I ran out of honey, and honestly I prefer the rounder sweetness it brings.
- Cleanup is basically one pan and one small pot, which is a small miracle on a busy weeknight.
02 -
- Overcooking salmon is the single biggest mistake here, so pull it when the center is still slightly translucent because carryover heat will finish the job.
- Cornstarch clumps the instant it hits hot liquid, which is why you must dissolve it in cold water first and stir it in gradually.
03 -
- Pat the salmon completely dry with paper towels before glazing so the sauce adheres to the flesh instead of sliding off on a layer of moisture.
- Toasted sesame seeds take thirty seconds in a dry skillet and elevate the final dish from good to restaurant quality.