Teriyaki salmon noodles are a takeout-inspired dish that comes together with a handful of simple, nutritious ingredients in a matter of minutes! Sweet, savory, and full of protein, it’s a delicious weeknight dinner you’ll look forward to eating again and again.
Salmon Teriyaki Noodles
If you’ve been around awhile, you probably already know that I love salmon and try to incorporate it into my family’s meals once or twice a week with recipes like my cast iron salmon, salmon stir fry, glazed peach salmon, and these teriyaki salmon noodles. Not only is salmon an excellent source of protein and healthy fats, but it’s also extremely versatile and quick to make. That makes it a no-brainer in my book!
Plus, inspired by restaurant teriyaki dishes, this salmon and noodles recipe is loaded with sweet, savory, umami flavor and is free from MSG and refined sugars. Even better, it’s ready in less time than it takes to drive to your favorite local restaurant.
Ingredients & Notes
For the sauce
- Coconut aminos - This creates a classic teriyaki flavor without the need for soy sauce. However, soy sauce will work too.
- Sesame oil - Used to provide a subtle, nutty taste. A bland olive oil or lightly flavored oil will work as well.
- Honey - Adds sweetness to the sauce without the need for refined sugars.
- Ginger - Opt for freshly grated ginger instead of ginger powder for a strong, bright, slightly tangy flavor.
- Garlic powder - Freshly chopped garlic can be used too if you have it on hand.
For the salmon and noodles
- Salmon fillets - You can use fresh fish or frozen. Atlantic salmon is what I used in this recipe, but sockeye or king salmon will work as well. Skinless salmon makes things easy, but you can quickly remove the skin if needed with a sharp knife.
- Oil - Used to cook the salmon and veggies. I prefer the strong flavor of olive oil, but avocado oil or coconut oil works, too.
- Broccoli - Use fresh or frozen broccoli. Just make sure it’s thawed first.
- Aromatics - Fresh garlic cloves and shallots add a tangy, pungent, slightly sweet taste.
- Noodles - Ramen or rice noodles are most commonly used, but spaghetti noodles will also work.
The Best Pasta for Salmon and Noodles
Ramen or rice noodles will be the most authentic for this recipe. You will need about 3 noodle cakes. I used these millet and brown rice noodles for a healthier option. You can also use spaghetti noodles in a pinch too. However, they will take longer to cook than instant noodles. So, keep that in mind when preparing the dish.
How to Make Salmon Teriyaki with Noodles
This salmon and noodles recipe has several moving parts, but with a small bowl, a large skillet, and a large pot, it comes together in minutes!
Step 1: Prepare the teriyaki sauce. Whisk all the ingredients together in a small bowl, and set it aside.
Step 2: Coat the salmon. Remove the skin from the salmon filets, and slice them into cubes. Transfer the cubes to a bowl, and pour part of the teriyaki sauce on top. Gently toss to coat.
Step 3: Cook the salmon. Heat oil in a skillet over medium-high heat. Add the salmon cubes, leaving space in between each piece. Cook for a few minutes on each side until the fish is completely opaque. Transfer the cooked salmon to a plate.
Step 4: Boil the noodles. Boil a pot of water, and cook the noodles according to the package instructions.
Step 5: Cook the veggies. Reduce the skillet heat to medium, and add water to deglaze the skillet. Pour out the water, or wipe the skillet clean with a towel.
Add the remaining oil and broccoli, and cook until soft. Then, add the garlic and shallots, and continue to cook until fragrant.
Step 6: Combine the ingredients. Add the cooked noodles to the skillet, and stir to combine and caramelize. Then, add the remaining teriyaki sauce, and stir to coat. Add salt, if needed.
Serve the noodles in individual bowls with salmon cubes on top, and garnish with sesame seeds and scallions for a bit of crunch.
How do I know when salmon is done?
The salmon cubes should be opaque on all sides when done. When about half of the salmon is this color, flip the pieces over so the other side can cook. Salmon should be slightly firm when done and won’t give when you press down on a piece. You can also check the doneness with a meat thermometer. Salmon is cooked at 145 F.
- Add some bok choy to the noodle dish for more greens.
- Add some shaved carrots and red bell pepper for more color.
- If you like heat, add some cayenne pepper to the teriyaki marinade.
Teriyaki Salmon Noodles Expert Tips
- Cut your salmon into the same size pieces. This ensures they will all cook the same.
- Crispy salmon is the best on top of noodles. To get that crispiness, make sure the skillet is on a high enough heat.
- Timing is key for this dish. If using instant noodles, you want to start a pot of boiling water while the salmon is cooking in the skillet. This leaves enough time for the water to boil and the noodles to cook while the rest of the dish is prepared.
- Because these noodles are long and thin, instead of “stirring” them into the teriyaki sauce, you really just need to move them around with tongs or a spatula to coat each noodle
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to enjoy, add a splash of warm water to loosen up the noodles. Warm up a serving in the microwave in 20-second intervals until warmed through. Or, warm a larger portion in a skillet over medium heat.
Frequently Asked Questions
Any grain is great with teriyaki salmon. We use noodles in this recipe, but rice or quinoa would also taste great.
Traditional teriyaki sauce is not gluten free as soy is used. This recipe uses a gluten free teriyaki sauce which has a base of coconut aminos, a common substitute for soy sauce.
Made with protein, carbs, and fiber from the vegetables, this salmon and noodles dish is a complete meal on its own. However, you could always add an extra side of steamed or sautéed vegetables or appetizers such as egg rolls or crab rangoon.
For more quick salmon recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Teriyaki Salmon Noodles
For the sauce
- 3 tablespoon coconut aminos
- ½ tablespoon sesame oil
- 1 teaspoon honey
- ½ teaspoon ginger
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ½ teaspoon arrowroot startch - or corn starch
For the salmon and noodles
- 1 lb salmon - approx. 3 filets, skinless
- 3 tablespoon olive oil - divided
- 3 ramen rice noodles - instant noodles
- 1 cup broccoli
- 2 garlic cloves - minced
- 1 tablespoon shallot - minced
- Sea salt - to taste
- Sesame seeds - to garnish
- Scallions - to garnish
- Prepare the teriyaki sauce by adding all the ingredients, except for the arrowroot starch, to a small bowl and whisk well. In a separate bowl, add the arrowroot starch and a spoonful of the sauce and mix well until the starch is fully incorporated (this is the best way to thicken up the sauce without having tiny pieces of starch in the sauce). Add the starch mixture to the teriyaki sauce and mix well to combine. Set aside.3 tablespoon coconut aminos, ½ tablespoon sesame oil, 1 teaspoon honey, ½ teaspoon ginger, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ½ teaspoon arrowroot startch
- Remove the skin from the salmon, if needed, and slice into 2 inch cubes. Add the cubes to a separate bowl and pour 2 tablespoon of the teriyaki sauce over top and gently toss to coat.1 lb salmon
- Heat a skillet with 1 tablespoon olive oil over medium-high heat. Add the salmon cubes to the skillet, leaving some room in between each one so they can crispen up. Allow the salmon to cook for 1 - 2 minutes on each side, depending on thickness, until opaque on all sides. Transfer the salmon to a separate plate and set aside.3 tablespoon olive oil
- Prepare a pot of boiling water for the noodles at this point and cook according to package directions.3 ramen rice noodles
- Turn the skillet down to medium heat and add 3 tablespoon water to the skillet to deglaze. Use a spatula to scrape any bits and pieces from the bottom of the pan. Pour out any remaining water or wipe clean with a towel.
- Add the remaining 2 tablespoon olive oil to the skillet along with the broccoli and cook for 1 - 3 minutes until soft. Then add the garlic and shallots and stir well until fragrant.1 cup broccoli, 2 garlic cloves, 1 tablespoon shallot
- Add the cooked noodles to the skillet and stir well to allow them to caramelize a little. Then add the remaining teriyaki sauce and continue to stir well to coat the noodles. Taste test the noodles and add a sprinkle of sea salt if desired.Sea salt
- Serve the noodles in individual bowls with salmon cubes on top and garnish with sesame seeds and scallions if desired and enjoy!Sesame seeds, Scallions