Looking for a quick and easy flavor-packed meal? These Teriyaki Salmon Noodles are absolutely bursting with flavor that is balanced beautifully between salty, citrusy, and sweet.
Plus, this simple noodle dish requires just 25 minutes and 10 ingredients to get on the table!
In this recipe, you’ll learn how to poach your salmon in a homemade teriyaki-based sauce. You’ll also master how to prep and seamlessly make this dish for the quickest and most delicious outcome.
Teriyaki Salmon Noodles Ingredients
Here’s everything you need:
- Olive oil.
- Salmon. Skinless is preferred as you will be cubing it. If you need guidance in skinning your salmon filet, check out this article on how to remove salmon skin. You can use fresh or frozen salmon, just make sure to thaw the salmon completely before starting to make this recipe. You can do so by transferring it from the freezer to the refrigerator at least 12 hours before or adding it to a sealed storage bag and submerging it in lukewarm water for about 45 minutes.
- Ramen noodles.
- Teriyaki sauce. Your preferred brand (I used Kikkoman) or you can make your own teriyaki sauce.
- Sesame seeds.
As an environmental scientist who loves seafood, I’ve spent a lot of time researching the most responsible ways to source my fish.
The majority of consumers buy farmed salmon, which can be harmful to the environment in a number of ways.
Antibiotics given to the farmed salmon often end up polluting the water surrounding the farms. Additionally, over-catching fish to meet the demand to feed the farmed salmon can also be harmful to other, smaller fish populations.
On the flip side, catching wild salmon has its own unique set of drawbacks. This includes accidentally catching other animals and species of fish (aka bycatch). Plus, it can be hard to find wild-caught salmon to purchase (not to mention expensive!).
So, what better options do we have? In the U.S., it’s best to buy wild-caught Alaskan salmon or sustainably farmed salmon.
Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
How to Make Teriyaki Noodles with Salmon
Set Yourself Up for Success
I promised you a quick meal, and in order to get this done in 25 minutes, you’ll have to be organized!
Start by bringing about 10 cups of water to a boil. Peel and mince your garlic, peel and dice your onion, and chop the “hairy” ends off of your green onion and dice.
Cook Your Onions Down
Once your vegetables are prepped, add them to a deep-frying pan or wok with the oil over medium heat. Cook them down for 5-7 minutes, stirring occasionally.
You want your onions to be soft, translucent, and fragrant before you move on to the next step.
How to Cube Salmon
While your onions and garlic are cooking down, prep your salmon. You can use a large 10-ounce filet or a couple of individual portions. It’s easiest to buy it skinless, but if you need to remove the skin, do that now.
Pat both sides of the fish dry with a paper towel (consider these bamboo paper towels for a more sustainable option) to remove excess moisture.
Then, use a sharp knife to cut your salmon into roughly bite-sized cubes.
Add Your Liquid Next
Once your onions are translucent, add the lime juice and teriyaki sauce. Still over medium heat, bring the teriyaki-based liquid to a soft boil.
If it’s boiling too vigorously, you may need to turn your heat down a bit.
Poach the Salmon in the Lime and Teriyaki Sauce
Add the cubed salmon to the boiling sauce. Allow the salmon to poach in the liquid for about 3-5 minutes, flipping halfway through.
The internal temperature of the salmon should be anywhere between 125-145°F. Overcooked salmon tends to be dry and sometimes a little extra fishy.
Keep in mind you still have to add the hot ramen noodles and toss them in the sauce, so at this stage, give the salmon just a few minutes so you don’t risk overcooking it.
Add the Cooked Ramen
By now, your water should be boiling. The noodles only need 3-4 minutes in the boiling water. You want them just cooked because they will continue to cook a tiny bit in the pan as you toss them in the sauce.
While the salmon is cooking, cook the ramen noodles. Then, drain and add the hot noodles to the pan with the salmon and sauce.
Toss to coat and give everything a minute or two to cook together. Then, check the internal temperature of the salmon. We are aiming for anywhere between 125-145°F. As soon as your getting a temperature within that range, remove the pan from heat.
How to Serve Noodles with Teriyaki Salmon
Serve this delicious salmon dish up with a couple of lime wedges (optional), extra scallions, and some sesame seeds. It’s hearty enough to stand on its own, but if you’re looking for sides, here are some of my favorites:
- Roasted Teriyaki Brussels Sprouts
- Roasted Baby Potatoes and Broccoli
- Roasted Cauliflower and Sweet Potato
How to Properly Store and Reheat Leftover Teriyaki Salmon with Noodles
Leftover teriyaki ramen noodles with salmon will last up to three days in an airtight container in the refrigerator. You can also freeze leftovers for up to 4 weeks.
My favorite way to reheat leftover salmon and ramen noodles is by adding them back to the frying pan over medium heat. There’s no need to grease your pan. If the noodles seem a little dry you can add a dash of extra teriyaki sauce.
Continue to cook, tossing frequently until heated thoroughly and the internal temperature of the salmon reaches 145°F.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.
What Makes these Teriyaki Salmon Noodles Great?
- They’re super quick. Once you get the technique down, you can whip this up in even less than 25 minutes!
- The poaching technique makes the salmon extra delicious. Super tender, juicy teriyaki salmon with tons of teriyaki flavor.
- The flavor is well-balanced. Between the umami in the onions and garlic, subtle sweetness in the teriyaki sauce and citrus from the fresh lime, the flavor explosion with each bite hits all the right notes.
25-Minute Teriyaki Salmon NoodlesPIN Print RATE
- 1 small yellow onion
- 2 stalks green onion (aka scallions, plus more for garnish)
- 2 cloves garlic
- 10 ounces skinless salmon
- 2 tablespoons olive oil
- 1 tablespoon lime juice (1 lime = approx. 2 tablespoons juice)
- ⅓ cup teriyaki sauce
- 6 ounces ramen noodles (2 packs, discard the seasoning packets)
- ½ teaspoon sesame seeds for garnish (optional)
- Peel and dice your yellow onion, chop your green onion, and peel and mince your garlic. Bring 10 cups of water to a boil. Pat dry your salmon with a paper towel (consider these bamboo paper towels for a more sustainable option!) and cut into bite-sized cubes.
- To a deep frying pan or wok over medium heat, add the oil, yellow onion, green onion, and garlic. Sauté for 5-7 minutes until the onions are translucent and fragrant.
- Add the teriyaki sauce and lime juice and bring to a low boil.
- Add the cubed salmon and toss. Poach the salmon in the sauce for 3-5 minutes, stirring occasionally.
- Meanwhile, your water should be boiling by now. Add the ramen cakes to the boiling water and cook for 3 minutes, stirring once or twice to separate the noodles.
- Drain the ramen and add it to the pan with the salmon and sauce. Toss to coat. Check the internal temperature of the salmon, we are aiming for between 125-145°F.
- Garnish with extra green onion, lime wedges, and sesame seeds and serve hot.
- It’s best to cook your noodles right before serving, when your sauce and salmon is ready (or nearly ready). Cooking them too early may cause them to get soggy or to stick together as they dry.
- For more recipes with ramen, check out this Vegetarian Ramen with Tofu!
- For more quick and easy fish dinners, check out this list of 30 Minute or Less Fish Recipes.