Description
An easy weeknight dinner featuring tender salmon in a sweet and savory teriyaki sauce with noodles.
Ingredients
Scale
- 4 salmon fillets (150–180 g / 5–6 oz each)
- 60 ml (¼ cup) soy sauce
- 60 ml (¼ cup) mirin or dry sherry
- 30–45 g (2–3 tbsp) honey or brown sugar
- 15 ml (1 tbsp) rice vinegar
- 15 g (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 6 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) water
- 15 ml (1 tbsp) neutral oil
- 320 g (11–12 oz) dried noodles (ramen, udon, or soba)
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- Optional: 5 ml (1 tsp) sesame oil, chili flakes, or togarashi for heat
Instructions
- Mix the teriyaki sauce by whisking together soy sauce, mirin, honey, rice vinegar, ginger, garlic, and a cornstarch slurry. Set aside.
- Cook the noodles in boiling water until al dente, drain, and toss with oil.
- Sear the salmon fillets in a hot skillet, cooking for 3–4 minutes on skin-side to crisp, and flip for an additional 1–2 minutes. Rest salmon.
- Finish the sauce in the skillet until thickened, then add the noodles and toss to coat.
- Plate the noodles in bowls, top with salmon, and garnish with scallions and sesame seeds.
Notes
For a spicier kick, add chili flakes or sriracha to the sauce. Ensure to undercook the noodles slightly before combining them with the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 12g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg