Maple Teriyaki Salmon
- ½ cup tamari
- ¼ cup maple syrup
- ½ cup water
- 2 cloves garlic, peeled
- 1 (1 inch) piece ginger, grated
- 2 (4 ounce) wild salmon fillets
- Preheat oven to 425°F (220°C).
- Combine Tamari, maple syrup, and water in a saucepan over medium heat. Peel and smash two garlic cloves and add to pot with ginger. Simmer for 10 to 15 minutes until sauce begins to thicken. Remove from heat and allow to cool. This sauce can be prepared ahead of time and stored in the refrigerator for up to a month. For a thicker glaze, simmer for an additional 10 minutes.
- Place salmon, skin side down, in an oven safe baking dish brushed with olive oil to prevent the skin from sticking. Brush top of salmon liberally with teriyaki glaze. Bake until internal temperature of salmon reaches 145 degrees- approximately 15 minutes for two 4 ounce pieces, while brushing top of salmon with glaze every five minutes.
- Remove from oven and serve immediately.
Tamari is a type of soy sauce that is made without wheat - therefore it is gluten-free! This beautiful fish is great with your favorite salad, a side of rice, or stir-fried vegetables.
What others are saying
Kaylee Adams says:
Served this with a side of stir fry vegetables, it was so good. Also used soy sauce instead of tamari, so not gluten free but still really good.
Monica Allen says:
I thought this recipe was good, but I should have used real maple syrup. I really liked the tamari and ginger flavors. I served everything over spiralized zucchini, delicious!
Katie Hason says:
This maple teriyaki salmon is so yummy! The glaze is delicious. I served it over brown rice and it was perfect.
Sam Dalton says:
This maple teriyaki salmon was so good! We are adding it to our weekly rotation. It goes great with rice and veggies, and my wife also makes this for our meal prep. It has a lot of great flavor and it's easy to prepare.
Aja A says:
Made this for a lunch prep and it was really good chilled. Served it along side a simple salad and didn't really need to use a dressing for it. The sauce on the salmon helped flavor what otherwise is a plain, boring salad. I like to make a larger batch of the sauce to use on my beef fillets and shrimp.