Teriyaki Salmon Noodles

Teriyaki Salmon Noodles make a quick meal, but one that is more about taste than convenience. Rich, fatty salmon soaks up a teriyaki sauce that doesn’t just coat, it clings, bringing sweet and savory flavors in every bite. And the noodles, too, are an essential player, bringing a chewy resilience to each forkful. These irresistible noodles are on my shortlist of weeknight dinners. The recipe is fast and easy to make, it’s nutritious, and my whole family loves it.

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The red bell peppers provide a splash of color and add a subtle sweetness that contrasts with the briny depth of the sweet and savory honey-and-soy-based sauce. Green onions and ginger provide a sharp, aromatic edge that cuts through the richness of the soy-honey-ginger salmon. Toasted sesame seeds add a subtle nutty crunch. 

I love the flavors of this dish, and I also love how versatile it is. You can swap in whatever noodles you’ve got lurking in your pantry or toss in veggies that suit your mood. Feeling a little spicy? Add a spoonful or chili paste to the sauce or top your serving with a little chili crisp. You’re not required to adhere to a rigid recipe—you can craft a meal that hits you with whatever flavors you’re craving.

Teriyaki Salmon Noodles combine flavors and textures in a delightful way, and it’s a perfect recipe for a quick and satisfying dinner. The best part? It’s ready in just 15 minutes, so you can enjoy a delicious homemade meal without spending hours in the kitchen.

Fun Facts About Teriyaki

Teriyaki sauce has become so common in this country, used with chicken, fish, and vegetarian proteins like tofu and tempeh. It originates from a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. 

The word “teriyaki” derives from the noun “teri,” which refers to a shine or luster given by the sugar content in the “tare” (sauce), and “yaki,” which refers to the cooking method of grilling or broiling. This dish isn’t traditional Japanese teriyaki, but it’s inspired by those flavors and techniques

Ingredients You Need

You’ll find that most of the ingredients are pantry staples or easily accessible at your local grocery store. Here’s what you need:

• Salmon: Use fresh, boneless, skinless salmon fillets for the best flavor and texture. If you’re in a pinch, frozen salmon works too—just be sure to thaw it completely before using.
• Soy sauce: This forms the base of our teriyaki glaze. You can use low-sodium soy sauce if you prefer.
• Honey: Adds a touch of sweetness. Maple syrup is a good substitute.
• Rice vinegar: Gives a subtle tang to balance the sweetness. 
• Cornstarch: To thicken the sauce.
• Oil: For cooking the salmon and vegetables. I prefer avocado oil, but any neutral-flavored oil will do.
• Red bell pepper: Red peppers add color and sweetness. You can substitute with yellow, orange, or green bell peppers.
• Green onions: Provides freshness, color, and a bit of crunch.
• Ginger: Fresh ginger is essential for that warm, spicy note. 
• Noodles: I like to use fresh Asian-style noodles, like Chinese lo mein noodles or fresh ramen noodles, but you can use dried noodles too—just cook them according to package instructions. You could even udon noodles, soba noodles, or even spaghetti noodles if you want. For a gluten-free version, you could use rice noodles and substitute gluten-free tamari for the soy sauce.
• Sesame seeds: Use these for a pretty garnish that adds a welcome nutty crunch. You could also add a little drizzle of sesame oil if you like.

How to Make It

Making Teriyaki Salmon Noodles is straightforward and quick. Here’s how you do it:

1. Prepare the salmon: In a bowl, toss the salmon cubes with soy sauce, honey, rice vinegar, and cornstarch and let marinate for a few minutes. 
2. Cook the noodles: Cook them al dente, according to the directions on the package. Be careful not to overcook them since they’ll cook a bit more in the skillet.
3. Cook the salmon: Reserve the marinade and sear the salmon pieces in a skillet over medium heat. Remove the salmon from the pan, transferring it to a plate.
4. Cook the vegetables: In the same skillet, sauté the bell peppers, green onions, and ginger briefly.
5. Add the noodles: Toss in the noodles and toss with tongs to combine them with the vegetables. Pour in the reserved marinade and stir everything together, stir-frying until the noodles are well coated in the sauce. Return the salmon to the skillet and toss to combine and heat through.
6. Serve: Garnish with sesame seeds and thinly sliced green onions and serve immediately.

More Ways to Use Ramen Noodles

Ramen noodles are super versatile and great for making quick meals. They obviously work well in soup, like Gochujang Ramen or as a substitute for udon in Creamy Udon Soup, but you can also use them in stir-fries like Spicy Garlic Beef Noodles, in cold salads like Hiyashi Chuka, or toss them in a spicy Chili Oil Sauce for a quick fix.