This teriyaki salmon starts with a simple homemade teriyaki sauce made from tamari, honey, ginger, and garlic. Half of it goes over the salmon to marinate while you get your sides together. The other half goes into a saucepan, gets thickened with a cornstarch slurry, and becomes the glaze that goes on right when the salmon comes out of the oven.
I make this on weeknights when I want something that feels a little more put together without a lot of extra work. The sauce is the same one I use for my Teriyaki Chicken Wings, so if you already have those ingredients on hand, you’re most of the way there. Serve it over brown rice with green beans or whatever vegetable you have going and dinner is done in under 40 minutes.
Why You’ll Love This Recipe
Ingredients
- Salmon fillets – I use 6-ounce fillets with the skin on. The skin helps the salmon hold together on the baking sheet and peels off easily after baking if you don’t want to eat it. Look for fillets that are similar in thickness so they cook evenly.
- Tamari – This is the gluten-free alternative to soy sauce. It tastes the same and is made without wheat. Always check the label to make sure it’s certified gluten-free.
- Honey – This is what gives the teriyaki sauce its sweetness and helps the glaze get glossy.
- Ground ginger – I use ground ginger here rather than fresh for convenience. If you want to use fresh, substitute 1 tablespoon of freshly grated ginger for the 1 teaspoon of ground.
- Cornstarch – This is what thickens the sauce into a glaze. Mix it with cold water first to make a slurry before adding it to the hot sauce. Adding it directly to hot liquid will cause it to clump.
Recipe FAQs
Traditional teriyaki sauce is made with soy sauce, which contains wheat and is not gluten-free. This recipe uses tamari instead, which is made without wheat and tastes the same. Always check the label on your tamari to make sure it’s gluten-free. As someone with celiac disease, San-J is the brand I trust most.
Yes. Substitute 1 tablespoon of freshly grated ginger for the 1 teaspoon of ground ginger in the recipe. Fresh ginger gives a brighter, more pronounced flavor.
Expert Tips
Serving Suggestions
I usually serve this over rice with a simple vegetable on the side. My Gluten-Free Fried Rice works really well here since it uses a lot of the same pantry ingredients and comes together in about 30 minutes while the salmon is marinating. If you want to use the teriyaki sauce in another meal the same week, my Gluten-Free Chicken Teriyaki Stir Fry uses the same sauce base and a double batch of sauce covers both recipes. And if you want a simple vegetable side that roasts at the same temperature, my Sheet Pan Roasted Rainbow Vegetables goes in at 400°F and can cook alongside the salmon.
Gluten-Free Teriyaki Salmon
Ingredients
For the Teriyaki Marinade:
- ½ cup gluten-free tamari sauce - or soy sauce if you’re not gluten-free
- 2 cups water
- 5 tablespoons honey - melted (you want it to be thin to combine with the rest of the ingredients)
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
For the Teriyaki Glaze:
- 2 tablespoons cornstarch
- ¼ cup cold water
For the Salmon:
- 4 salmon filets - 6 ounces each
- 2 tablespoons sesame seeds - for topping
- ¼ cup chopped green onion or fresh cilantro - for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the teriyaki sauce:
- In a large bowl, whisk together ½ cup gluten-free tamari sauce, 2 cups water, 5 tablespoons honey, 1 teaspoon ground ginger, and ½ teaspoon garlic powder until combined.
- Pour half of the sauce into a small saucepan and set aside. Add 4 salmon filets to the bowl with the remaining sauce, cover with plastic wrap, and let marinate for 20 minutes.
Make the glaze:
- While the salmon marinates, heat the sauce in the saucepan over medium heat until it comes to a boil. In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold water.
- Pour the cornstarch slurry into the boiling sauce and stir. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce has thickened into a glaze. Remove from heat and set aside.
Bake the salmon:
- Preheat the oven to 400°F. Line a baking sheet with foil.
- Remove the salmon from the marinade and place on the prepared baking sheet. Bake for 12 to 15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the oven and immediately spoon the glaze over each fillet. Top with 2 tablespoons sesame seeds and ¼ cup chopped green onion or fresh cilantro. Serve immediately.
Notes
- Tamari: Use gluten-free certified tamari, not regular soy sauce, to keep this recipe gluten-free. San-J is a reliable brand. If you don’t need it to be gluten-free, regular soy sauce works too.
- Salmon: Look for fillets that are similar in thickness so they cook evenly. Thicker fillets will need closer to 15 minutes and thinner ones closer to 12.
