These teriyaki salmon noodles pair glazed strips of seared salmon with chewy ramen noodles, soft onion, and crisp Chinese broccoli, all coated in a quick homemade teriyaki sauce.
The sauce is just soy sauce, mirin, sake, and a little sugar, and the whole skillet meal is ready in about 30 minutes. Two instant noodle cakes (with the seasoning packets discarded) keep things fast, and the salmon cooks in under 4 minutes.
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Why This Teriyaki Salmon Noodles Recipe Works
Slicing the salmon into thin strips gives it more surface area to sear and glaze, so each piece is golden outside and just cooked through inside. A spoonful of sauce on the raw strips adds flavor without any marinating time.
Letting the noodles sit undisturbed in the pan between tosses creates browned, slightly crisp edges that make the dish taste like it came from a hot wok. It is a small step that changes the whole texture.
Everything cooks in one skillet, and the sauce is mixed in a small bowl from pantry ingredients. The greens are easy to swap, so the meal works with whatever fresh vegetables you have on hand.
Ingredients for Teriyaki Salmon Noodles
- 2 1/2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons cooking sake
- 1 teaspoon white sugar
- 2 tablespoons vegetable or canola oil, divided
- 8 ounces skinless salmon fillet, sliced lengthwise into strips about 3/4 inch wide
- 2 instant ramen noodle cakes, seasoning packets discarded
- 1/2 yellow onion, cut into 1/3 inch slices
- 1 garlic clove, finely minced
- 1 small bunch Chinese broccoli (gai lan), stems cut into 2 inch lengths and leaves separated
Teriyaki sauce. Soy sauce brings salt and depth, mirin adds gentle sweetness, sake rounds out the flavor, and a little sugar helps the sauce cling and caramelize on the noodles.
Salmon fillet. Skinless salmon sliced into long strips cooks in about 3 minutes total. Choose a fillet of even thickness so the strips cook at the same pace.
Ramen noodle cakes. Instant noodle cakes soften quickly and hold up well to tossing. Throw away the seasoning packets, since the homemade sauce provides all the flavor.
Chinese broccoli. Gai lan has thick stems and tender leaves, so the stems go in first and the leaves wilt at the end. Broccolini or bok choy can stand in.
Onion and garlic. Half an onion adds sweetness and bite, and a single minced garlic clove supplies aroma without taking over the sauce.
How to Make Teriyaki Salmon Noodles
1. Mix the sauce Stir the soy sauce, mirin, sake, and sugar in a small bowl until the sugar dissolves.
2. Coat the salmon Toss the salmon strips with 1 tablespoon of the sauce and set them aside while the noodles cook. There is no need to marinate.
3. Cook the noodles Prepare the noodles according to the package directions, drain, and rinse briefly under tap water so they do not clump.
4. Sear the salmon Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Cook the salmon about 1 1/2 minutes per side until golden, then move it to a plate. It finishes cooking when tossed with the hot noodles.
5. Cook the aromatics Wipe the pan, return it to high heat, and add 1 tablespoon of oil. Cook the onion and garlic for 30 seconds, then add the Chinese broccoli stems for 1 minute.
6. Sauce the noodles Add the noodles and half of the sauce and toss for 2 minutes. Add the rest of the sauce, then spread the noodles out and leave them for 30 seconds at a time, repeating 3 to 4 times, for browned edges.
7. Wilt the leaves and finish Drizzle the last 1/2 tablespoon of oil around the pan and toss in the Chinese broccoli leaves for about 1 1/2 minutes, until wilted. Off the heat, add the salmon in large chunks, toss gently, check that it reaches 145 degrees F, and serve right away.
How to Serve Teriyaki Salmon Noodles
Serve the noodles straight from the skillet in warm bowls, topped with sesame seeds or sliced green onions and a pinch of chili flakes if you like heat. A side of creamy cucumber salad or sesame cucumber salad adds cool crunch, saucy beef noodles make a good second noodle dish for a crowd, and a strawberry pineapple mojito makes a bright drink to go with it.
How to Store and Reheat Teriyaki Salmon Noodles
Cool leftovers within 2 hours, then store the noodles and salmon together in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or the microwave until steaming hot, at least 165 degrees F, adding a splash of water to loosen the noodles. Noodle dishes do not freeze well, so plan to enjoy them fresh.
Tips and Variations for Teriyaki Salmon Noodles
Dry the salmon. Pat the strips with a paper towel before coating them so they sear instead of steam.
Use a hot pan. Keep the heat high and the pan uncrowded for good browning, and cook the salmon in two batches if your skillet is small.
Rinse the noodles. A quick rinse after cooking removes surface starch so the noodles toss freely and do not clump.
Prep first. Slice the vegetables and mix the sauce before heating the pan, since a stir fry moves quickly once it begins.
Swap the greens. Broccolini, bok choy, or snow peas work well when gai lan is hard to find.
Adjust the sweetness. Add another teaspoon of sugar for a stickier glaze, or splash in a little more mirin for a mellower flavor.
Add heat. A pinch of chili flakes or a drizzle of chili oil at the table brings a gentle kick.
Know the safe temperature. Fish should reach 145 degrees F, and FDA food safety guidance covers safe minimum temperatures for common foods.
Frequently Asked Questions About Teriyaki Salmon Noodles
How long do teriyaki salmon noodles take to make?
About 30 minutes from start to finish, including 15 minutes of prep and 15 minutes of cooking.
Can I use other noodles for teriyaki salmon noodles?
Yes. Cooked udon, soba, or egg noodles all work. Follow the package directions and rinse them before tossing with the sauce.
What can I use instead of sake in teriyaki salmon noodles?
Use extra mirin with a splash of water or rice vinegar, or a dry white wine in a pinch. The flavor will be slightly different but still balanced.
How do I keep the salmon from drying out?
Slice the strips evenly, cook them quickly over high heat, and add them at the very end so they finish cooking gently in the heat of the noodles.
Can I make the sauce ahead?
Yes, stir it together and keep it in a covered jar in the refrigerator for a few days.
Teriyaki Salmon Noodles with Chinese Broccoli
Equipment
- Large nonstick skillet
- Small bowl
- Pot for noodles
- Tongs
Ingredients
Main Ingredients
- 2 ½ tbsp low sodium soy sauce
- 2 tbsp mirin
- 2 tbsp cooking sake
- 1 tsp white sugar
- 2 tbsp vegetable oil divided; canola also works
- 8 oz skinless salmon fillet sliced lengthwise into strips about 3/4 inch wide
- 2 instant ramen noodle cakes seasoning packets discarded
- ½ yellow onion cut into 1/3 inch slices
- 1 cloves garlic finely minced
- 1 small bunch Chinese broccoli gai lan; stems cut into 2 inch lengths, leaves separated
Instructions
Cooking
- Make the sauce. Whisk the soy sauce, mirin, sake, and sugar until the sugar dissolves. Coat the fish. Toss the salmon with 1 tablespoon of the sauce and let it sit while the noodles cook.
- Boil the noodles. Cook the noodles as the package directs, drain, and rinse briefly in cool water. Brown the salmon. Heat 1/2 tablespoon of oil in a large nonstick skillet over high heat and cook the salmon 1 1/2 minutes per side until golden. Transfer to a plate.
- Stir fry the base. Wipe the pan, add 1 tablespoon of oil, and cook the onion and garlic for 30 seconds. Add the broccoli stems and cook 1 minute.
- Glaze the noodles. Add the noodles with half of the sauce and toss for 2 minutes. Add the remaining sauce and let the noodles sit 30 seconds between tosses, about 3 minutes in total, until browned in spots.
- Wilt the leaves. Add the last 1/2 tablespoon of oil and the broccoli leaves and toss 1 1/2 minutes until wilted.
- Finish. Off the heat, add the salmon in large chunks and toss gently. Check that the salmon reaches 145 degrees F and serve immediately.
