Gluten Free Teriyaki Salmon
Sticky, glossy, and packed with umami, this pan-seared salmon is the kind of weeknight dinner that looks like it came from a restaurant. The homemade teriyaki sauce is built from tamari instead of regular soy sauce, which is the key swap that keeps the whole dish free from wheat without sacrificing any of that deep, savory flavor. Honey, mirin, rice vinegar, and fresh ginger round it out into something genuinely complex, and a cornstarch slurry brings it to that perfect lacquered consistency that clings to every bite. Each fillet gets seared skin-side up first for a golden crust, then flipped and brushed with the sauce as it finishes cooking — a simple technique that builds layers of caramelized flavor right in the pan. The remaining sauce gets spooned over at the end, so nothing goes to waste and every plate looks gorgeous. Finished with sliced scallions and optional sesame seeds, it serves four and comes together faster than you'd expect for something this satisfying.
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Learn more →Ingredients
4 servings
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 1 tbsp cold water
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp neutral oil (such as avocado oil or canola oil)
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until smooth. In a small saucepan, combine the tamari, honey, mirin, rice vinegar, and grated ginger over medium heat, stirring until the honey dissolves, about 1 minute. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 2 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the sauce in a small bowl for glazing; keep the rest in the saucepan for serving.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
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