Gluten-Free Teriyaki Salmon (Printable Version)

Oven-baked salmon fillets coated in a thick, gluten-free teriyaki glaze with garlic, ginger, and sesame. Ready 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 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)

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, combine tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
03 - Stir in the cornstarch slurry. Cook for 1–2 minutes, whisking constantly, until the sauce thickens to a glossy glaze. Remove from heat.
04 - Place salmon fillets on the prepared baking sheet. Brush generously with the teriyaki glaze using a pastry brush.
05 - Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork. For extra caramelization, broil for the last 2 minutes.
06 - Drizzle with remaining teriyaki sauce, sprinkle with sesame seeds and sliced green onions. Serve with lemon wedges if desired.

# Expert Hints:

01 -
  • The tamari based teriyaki glaze is richer and rounder than any bottled version you will find, and it thickens into a lacquered finish that clings to every fold of the salmon.
  • It comes together faster than delivery and makes you look like you planned something elaborate when you barely lifted a fork.
02 -
  • Do not walk away while the sauce thickens because it goes from perfect to clumpy in seconds, and standing there whisking is the difference between a silky glaze and a lumpy disappointment.
  • Marinating the salmon in half the sauce for thirty minutes before baking changes the entire dish, letting the ginger and garlic seep deep into the fish in a way that a quick brush simply cannot match.
03 -
  • Pat the salmon completely dry with paper towels before glazing, because any surface moisture creates a barrier between the fish and the sauce, preventing that beautiful lacquered finish.
  • A silicone pastry brush holds onto the glaze better than a bristle one and will not shed stray hairs onto your beautiful dinner.

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