Teriyaki Salmon with the BEST Homemade Teriyaki Sauce - Gluten Free
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Yield: 6 servings
Perfectly flaky and juicy salmon with Homemade Teriyaki Sauce glazed on top. Served with a side of white jasmine rice and shelled edamame beans. Super easy and tasty weeknight dinner that's ready to eat in under one hour.
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Ingredients
For the Salmon:
- 2 lb. slab of salmon or 4-6 fresh salmon filets
- 2-4 pats of butter optional, depending on amount of salmon
- black pepper to taste
- ¼ cup water optional, poured on the bottom of the baking dish
- (optional) white jasmine rice and shelled edamame beans for serving
Homemade Teriyaki Sauce
- ½ cup gluten-free soy sauce I use San-J
- ¼ cup light brown sugar packed
- 3 tbsp. honey
- 2 tbsp. rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- cornstarch slurry (¼ cup cold water + 3 teaspoon organic cornstarch)
Instructions
For the Homemade Teriyaki Sauce:
- Add all ingredients (soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and cornstarch slurry) to a small-medium mixing bowl. Whisk until combined. Set aside.
For the Salmon:
- Preheat oven to 375 F.
- Prepare salmon. Rinse and cut into fillets, or leave an entire slab of the salmon whole. Lay salmon on a non-stick oven-safe pan. Pepper to taste. Lay pats of butter on top of the salmon. Add water to the bottom of the baking dish to help keep the salmon moist as it bakes and also to prevent the skin from sticking. Tip: If you have extra time, you could sear the salmon skin-side down on the stove top (in an oven-safe pan) and then finish off in the oven.
- Bake for 15-20 minutes, or until no longer opaque/cooked through the thickest part of the salmon.
- Meanwhile, about halfway through the cooking time of the salmon, add the Homemade Teriyaki Sauce mixture made earlier to a saucepan on the stove top over medium heat. Whisk every so often. Allow to come to a steady simmer and simmer for 5 minutes or until thick. Remove from heat, but place lid on the pan to keep sauce warm. Tip: Turn down the heat if the simmer turns to more of a boil.
- Once the salmon is cooked through, remove it from the oven and baste it with the Homemade Teriyaki Sauce until well-coated. Bake an additional 2-4 minutes for the sauce to become a little more glazed and sticky.
- Serve warm with a side of jasmine rice and shelled edamame beans.
Notes
*Always add little-to-no salt when cooking a meal that is soy sauce based.
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