20 Minute Teriyaki Glazed Salmon | Gluten Free

Let the salmon rest covered at room temperature for 15 to 20 minutes.

In a medium bowl, add 1/2 cup tamari or soy sauce.

Add 3 tablespoons raw honey, 2 teaspoons sesame oil, and 3 cloves minced garlic to the bowl and whisk until combined.

In a small measuring cup, mix 2 teaspoons cornstarch or tapioca starch with 1/4 cup water to dissolve it.

Add the dissolved starch to the teriyaki sauce mixture and set aside.

Add 2 to 3 tablespoons avocado oil or olive oil to a heavy bottomed oven-safe skillet over medium-high heat.

Sprinkle the flesh side of the salmon with kosher salt and place them flesh side down in the pan.

Sear the salmon without moving for 2 to 3 minutes until a crispy brown crust forms.

Carefully flip the fillets over and turn the heat down to medium-low.

Pour the prepared teriyaki glaze over the salmon.

Transfer the entire skillet to the oven and bake at 425 degrees Fahrenheit for 8 to 10 minutes or until the fish reaches an internal temperature of 125 to 130 degrees Fahrenheit.

Remove the skillet from the oven and stir or whisk the teriyaki glaze in the pan until thickened.

Spoon the glaze over each piece of salmon before serving.

Equipment Needed

Spice Level:

Dietary