Description
In this teriyaki salmon bowl recipe, tender flaky salmon is marinated in an easy but flavorful homemade gluten-free teriyaki sauce. Perfect for when you have a craving for Asian food! Totally gluten-free and dairy-free too.
Ingredients
- 1 pound salmon fillets (4 evenly sized pieces)
- 1/2 cup gluten-free soy sauce
- 1/2 cup water
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds (for garnish)
- 1 scallion, thinly sliced (for garnish)
- 4 cups steamed white rice (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine the gluten-free soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar. Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken. In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry. Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes. Remove the teriyaki sauce from heat and set it aside to cool.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the teriyaki sauce over the salmon. Make sure the salmon is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate.
- Cook the Salmon:
Method 1 (Air Fryer): Preheat the air fryer to 375F. Remove the marinated salmon from the refrigerator and place the salmon fillets in a single layer in the air fryer basket. Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through.
Method 2 (Stovetop): Heat up a little oil in a skillet over medium-high heat. Place the salmon fillets in a single layer in the hot skillet (skin side down first) and cook for 6 to 8 minutes until the skin is crispy and golden brown. Flip the fillets over and cook for another 5 minutes until flaky and cooked through.
(TIP: If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking). - Garnish and Serve: Once the salmon is done, sprinkle sesame seeds and thinly sliced scallions (green onions) on top of the salmon for added flavor and presentation. Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes.
Notes
Salmon: Since this is a recipe for teriyaki salmon, salmon is a key ingredient here. I highly recommend using evenly sized salmon fillets so they cook evenly.
Soy Sauce: I used gluten-free soy sauce to keep this recipe gluten-free. Alternatively, you may also use coconut aminos if you are allergic to soy. If you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Garlic and Ginger: Freshly minced garlic and freshly grated ginger really creates depth of flavor in this homemade gluten-free teriyaki sauce, so make sure you use fresh as opposed to dried.
Honey: If you don’t wish to use honey, you may use maple syrup or agave nectar instead.
Brown Sugar: I used light brown sugar, but you may also use dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Corn Starch: Corn starch acts as a thickener so the teriyaki sauce has a thicker consistency. If you are allergic to corn, you can use tapioca starch or arrowroot starch instead.
Scallions: I like sprinkling this teriyaki salmon bowl with freshly chopped scallions (green onions). Alternatively, you may use freshly chopped chives instead.
- Prep Time: 15 mins
- Marinating Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Asian
