Gluten-Free Teriyaki Salmon (Print Layout)
Oven-roasted salmon glazed in a gluten-free teriyaki, finished with sesame and spring onions.
# What You 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
# Directions:
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.
03 - In a separate small bowl, dissolve cornstarch in water to form a slurry. Pour into the saucepan while stirring continuously. Cook for 2 to 3 minutes until the sauce thickens to a glossy glaze. Remove from heat.
04 - Place salmon fillets on the prepared baking sheet, skin side down. Brush each fillet generously with the teriyaki sauce, reserving a small amount for finishing.
05 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily when tested 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 Suggestions:
01 -
- The sauce comes together in five minutes with pantry staples you probably already have.
- It tastes like something you would order at a restaurant but requires almost zero technique.
02 -
- Salmon continues cooking for a minute or two after you remove it from the oven, so pull it when the center still looks slightly translucent.
- If you want deeper flavor, let the fillets sit in the sauce for twenty minutes before baking, but do not leave them longer than thirty or the acid starts breaking down the texture.
03 -
- A basting brush with silicone bristles works better than a pastry brush here because the thick sauce slides off bristles in an even layer.
- Toast your sesame seeds in a dry pan for one minute before sprinkling them on, and you will wonder why you ever used them raw.