Gluten-Free Teriyaki Salmon Bowl

Ingredients

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• 1 lb salmon fillets, skin on or off
• 1/2 cup gluten-free tamari Shop
• 2 tbsp maple syrup or honey Shop
• 1 tbsp rice vinegar Shop
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tsp sesame oil Shop
• 4 cups cooked rice, quinoa, or gluten-free noodles Shop
• 2 cups fresh vegetables of choice (broccoli florets, snap peas, sliced bell peppers)
• 1 tbsp sesame seeds, for garnish (optional) Shop
• 1 tbsp sliced green onions, for garnish (optional)

Instructions

1. 1 Prepare the tamari glaze by whisking together the gluten-free tamari, maple syrup or honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a small bowl. Set aside for later.
2. 2 Pat the salmon fillets dry with paper towels, which helps create a better sear. Season them lightly with salt and pepper if desired.
3. 3 Heat 1 tablespoon of olive oil or your preferred cooking oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon fillets into the hot skillet, skin-side down if applicable, and sear for about 4-5 minutes until the skin is crispy and golden brown.
4. 4 Flip the salmon fillets and pour the prepared tamari glaze over them. Continue to cook for another 5-7 minutes, basting the salmon with the glaze as it thickens and coats the fish, until the salmon is cooked through and flakes easily with a fork.
5. 5 While the salmon cooks, steam or lightly sauté your fresh vegetables of choice until tender-crisp, about 5-7 minutes. Ensure they retain a vibrant color and slight bite.
6. 6 Assemble the bowls by dividing the cooked rice, quinoa, or gluten-free noodles among four bowls. Top each with a portion of the glazed salmon and the prepared vegetables. Drizzle any remaining glaze from the skillet over the salmon and vegetables. Garnish with sesame seeds and sliced green onions, if using, and serve immediately.

Nutrition (per serving)

Tips & Notes

• The glaze has honey or maple syrup, which burns quickly. Lower the heat once it goes in the pan.
• Simmer the glaze until it coats a spoon before spooning it over the salmon.
• Salmon is done at 145°F. Pull it a little early, since it keeps cooking in the hot glaze.

Common questions