Gluten Free Teriyaki Salmon (Printable)
Oven-roasted salmon brushed with a gluten-free tamari and maple teriyaki glaze—quick, flavorful weeknight dinner.
# What You’ll Need:
→ 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 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 - Dissolve cornstarch in water in a small bowl, then stir the slurry into the saucepan. Continue cooking for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy glaze. Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet, skin side down. Brush generously and evenly with the teriyaki sauce, reserving a small amount for finishing.
05 - Bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily when tested with a fork.
06 - Remove from oven and brush the salmon with any remaining sauce. Sprinkle with sesame seeds and sliced spring onions before serving.
# Expert Tips:
01 -
- The sauce thickens into a glossy, sticky glaze that caramelizes beautifully in the oven without any wheat based ingredients.
- It goes from fridge to table in under thirty minutes, which makes it my absolute favorite trick for busy evenings when takeout feels tempting.
02 -
- Watch the sauce closely while it thickens because it can go from perfect to clumpy in thirty seconds flat if the heat is too high.
- Letting the salmon marinate for twenty minutes in the cooled sauce before baking transforms the flavor from good to absolutely unforgettable.
03 -
- A pinch of red pepper flakes in the sauce adds a subtle heat that balances the sweetness without overwhelming anyone at the table.
- Baste the salmon one extra time halfway through baking for an even thicker, more caramelized crust that clings to every bite.