Description
Teriyaki Salmon Noodles — perfect for a protein-packed breakfast and meal prep. Makes 4 bowls in 30 minutes with 14 simple ingredients.
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
- Fridge (assembled): Store fully assembled bowls in airtight glass containers for up to 2 days. The noodles will absorb some sauce overnight, so toss an extra tablespoon of teriyaki on top before sealing. Keep scallions and sesame seeds in a separate small bag—they lose crunch quickly when stored wet. Consume within 48 hours for the best texture.
- Fridge (components): Store salmon, noodles, and sauce in three separate containers for up to 3 days. This method preserves each element’s texture far better than combined storage. Glass containers prevent flavor transfer and are microwave-safe. According to food storage guidelines, cooked fish should be consumed within 3 days when stored below 4 °C (40 °F).
- Freezer: Wrap individual salmon fillets tightly in cling film, then place them with portioned noodles in freezer bags. Press out excess air and freeze for up to 2 months. Thaw overnight in the refrigerator—never at room temperature. Sauce freezes well in silicone ice cube trays; pop out 30-second defrost cubes as needed.
- Oven Reheat: Preheat your oven to 165 °C (325 °F). Place the salmon fillet on a foil-lined tray, brush with a spoonful of sauce, and warm for 10 minutes. Heat noodles in a covered oven-safe dish with a splash of water alongside for the last 5 minutes. This method prevents the rubbery texture microwaving can cause.
- Air Fryer Reheat: Set the air fryer to 175 °C (350 °F) and place the salmon fillet in the basket for 4 minutes. The circulating hot air re-crisps the exterior while keeping the center moist. Reheat noodles separately in a microwave-safe bowl with 15 ml water for 90 seconds, then combine and top with fresh scallions.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowls
- Calories: 548 calories
- Sugar: 12g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 72mg