Gluten-Free Asian Sesame Salmon
I made this recipe for the first time…yesterday…and am so obsessed with it I knew I had to make it the recipe of the week. This gluten-free Asian sesame salmon is bursting with savory flavors that will have you seriously considering licking the plate before you’re done.
I love the sweet Asian flavor that blends with just a hint of spicey. The original recipe called for soy sauce, but I replaced it with coconut aminos to keep it gluten-free and it did not disappoint. If you try it out let me know in the comments!
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Gluten-Free Asian Sesame Salmon
Ingredients
- 3 lbs boneless salmon (I prefer wild caught)
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp freshly ground black pepper
For the Sauce
- 1/2 cup mayonaise (see images above for the brand I prefer)
- 3 tbsp dijon mustard
- 4 cloves garlic
- 2 tbsp siracha (see images above for brand I prefer)
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 3 tbsp honey
- 2 tsp seasme oil
Toppings
- 1/4 cup black sesame seeds
- 1/4 cup freshly chopped cilantro
Instructions
- Pre-heat over to 400 degrees.
- Line a baking sheet with parchment paper.
- Rinse salmon with cold water and pat dry with a paper towel.
- Place salmon on baking tray and season with onion powder, garlic powder and pepper.
- Roast salmon in over for 15 minutes.
- While salmon is roasting place all ingredients for the sauce in a blender or food processor: mayo, dijon mustard, garlic, siracha, coconut aminos, rice vinegar, honey, and seasme oil. Blend until emulsified.
- When timer beeps on the over remove salmon and pour the sauce over the salmon.
- Sprinkle with sesame seeds and return to over for 15 minutes. *Optional: at 13 minutes, you can turn the over off and set to broil for 2-4 minutes to lightly crisp the top. Make sure you watch it closely.
- Remove from over and top with freshly chopped cilantro.
- It's great served with cooked vegetables and/or jasmine rice!
