Description
Discover the best flavor with this step-by-step guide to a delicious Gluten-Free Teriyaki Salmon. Easy to make for a healthy and satisfying meal.
Ingredients
- 4 (6 oz) salmon fillets, skin-on or off
- 1/2 cup gluten-free tamari
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Optional: Sesame seeds and sliced green onions for garnish
Instructions
- 1. Prepare the Marinade: In a medium bowl, whisk together the gluten-free tamari, honey (or maple syrup), rice vinegar, grated fresh ginger, minced garlic, and sesame oil until well combined.
- 2. Marinate the Salmon: Place salmon fillets in a shallow dish. Pour two-thirds of the marinade over the salmon, ensuring it’s coated. Reserve the remaining one-third of the marinade for the sauce. Marinate in the refrigerator for 15-30 minutes.
- 3. Cook the Salmon: Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium-high heat. For baking, place salmon skin-side down on a parchment-lined baking sheet and bake for 12-18 minutes. For pan-frying, cook skin-side down for 4-6 minutes, then flip and cook for another 3-5 minutes, until cooked through (internal temp 145°F/63°C).
- 4. Reduce the Sauce: While salmon cooks, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat. Whisk cornstarch with 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering marinade. Simmer for 1-2 minutes, whisking constantly, until the sauce thickens into a glossy glaze.
- 5. Glaze and Serve: Transfer cooked salmon to serving plates. Drizzle generously with the warm, thickened teriyaki glaze. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins