Gluten-Free Teriyaki Salmon Bowl
By the Gluten Free Recipes team ·
Savor tender, flaky salmon coated in a savory-sweet tamari glaze, served over fluffy rice or quinoa with vibrant, crisp vegetables. This bowl offers a delightful balance of umami and fresh flavors, perfect for a satisfying and healthy meal.
At a glance: This medium lunch recipe yields 4 servings in about 30 minutes (15 min prep, 15 min cook). It uses 11 ingredients — including salmon fillets, gluten-free tamari, maple syrup or honey — and walks through 6 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Teriyaki Salmon Bowl: When preparing this lunch recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Teriyaki Salmon Bowl: This recipe is naturally gluten-free by using certified gluten-free tamari and avoiding any gluten-containing grains or ingredients. Always check labels for certification.
Ingredients
- 1 lb salmon fillets, skin on or off
- 1/2 cup gluten-free tamari
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 4 cups cooked rice, quinoa, or certified GF noodles
- 2 cups fresh vegetables of choice (broccoli florets, snap peas, sliced bell peppers)
- 1 tbsp sesame seeds, for garnish (optional)
- 1 tbsp sliced green onions, for garnish (optional)
Instructions
- 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
Pat the salmon fillets dry with paper towels, which helps create a better sear. Season them lightly with salt and pepper if desired.
- 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
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
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
Assemble the bowls by dividing the cooked rice, quinoa, or certified GF 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
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Pat salmon dry before cooking for a crispier skin or a better sear.
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