Gluten-Free Teriyaki Salmon
This teriyaki salmon is baked with a homemade gluten-free teriyaki sauce that doubles as a marinade and a glaze. The salmon marinates for 20 minutes, bakes in about 15, and comes out flaky and coated in a thick, glossy sauce. Ready in under 40 minutes with rice and vegetables on the side.
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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
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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.
Nutrition
Calories: 368kcal | Carbohydrates: 24g | Protein: 37g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1704mg | Potassium: 944mg | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 78mg | Iron: 3mg
