Teriyaki Salmon With Noodles

Why This Easy Salmon Stir Fry Deserves a Spot in Your Weeknight Rotation

Even picky eaters are going to run to the table when teriyaki salmon noodles are on the table! Teriyaki sauce has a way of convincing the most adamant seafood skeptics.

• Fast cooking. The beauty of stir-fries is that they use high heat to cook everything quickly. You can prep veggies and cook the noodles while the salmon is marinating, so there’s no wasted time. (This Vegetable Stir Fry is another quick and easy dinner!)
• Perfectly balanced flavors. Teriyaki sauce is known for that sweet, umami, and tangy quality, but I add sriracha too for an element of heat that makes this dish extra delicious.
• Totally customizable. Use your favorite veggies or whatever is in season!

What You’ll Need

While you could use bottled teriyaki sauce as a time-saver, I definitely recommend making it yourself! You’ll avoid corn syrup and other unnecessary ingredients and homemade tastes way better too. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Salmon – Remove the skin and cut it into cubes.
• Avocado oil – Or another neutral cooking oil you like to use.
• Vegetables – I use a combination of red bell pepper, broccolini, and green onions (which double as a garnish).
• Thin rice noodles – I use brown rice noodles when I can find them at the grocery store!
• Sesame seeds – For garnish.

Teriyaki Sauce:

• Honey – For natural sweetness, no corn syrup needed!
• Tamari sauce – Or soy sauce if you don’t need the sauce to be gluten-free.
• Rice vinegar – Use unseasoned rice vinegar, which isn’t sweetened.
• Garlic and ginger – Two essential elements in any teriyaki sauce worth its salt.
• Toasted sesame oil – Adds a deep, nutty finish to the sauce.
• Sriracha – Feel free to adjust the amount as needed for a spicier or milder sauce.
• Cornstarch – Optional, for thickening the sauce; I don’t usually add this.

How to Make Teriyaki Salmon With Noodles

Here’s a step-by-step look at what you’ll need to do:

• Whisk the teriyaki sauce. Combine the honey, tamari, rice vinegar, garlic, ginger, sesame oil, and sriracha in a bowl.
• Marinate the salmon. Toss the salmon cubes with a few tablespoons of sauce and marinate for 5 to 10 minutes.
• Cook the noodles. Boil the rice noodles just until tender, then drain and rinse with cold water.
• Sear the salmon. Cook the salmon in a skillet with oil until browned, then remove to a plate.

• Sauté the vegetables. Cook the broccolini, red pepper, and 1/4 cup of the green onions until tender-crisp.
• Toss with noodles and sauce. Add the noodles and remaining sauce to the pan, stirring to coat everything.
• Finish and serve. Return the salmon to the pan and garnish with green onions and sesame seeds.

Tips and Variations

I have a few more tips for making teriyaki salmon with noodles!

• Thicken the sauce if desired. Whisk the cornstarch into the remaining sauce before adding it to the noodles. When this heats up in the skillet, the sauce will get thicker.
• Add some crunch. Raw cashews can be added to the skillet to get toasty or you can use roasted cashews as garnish.
• Try other veggies. Snow peas, carrots, or mushrooms are year-round favorites, and zucchini is awesome in the summer!
• Make it sweeter with some fruit. Add pineapple or mango chunks. Yum!
• Use different noodles. Udon, soba, or other stir fry noodles will work in this recipe.

Serving Suggestions

Pair these teriyaki salmon noodles with an Asian-inspired salad like my 10-Minute Asian Cucumber Salad. It’s the perfect light and fresh complement to this recipe!

Storage and Reheating

Store: Refrigerate leftovers in an airtight container for up to 3 days. (I don’t recommend freezing this recipe.)
To reheat: Warm the teriyaki salmon and noodles gently in a skillet over low heat or microwave on 50% power until heated through.

More Salmon Recipes

• Miso Salmon
• Crispy Salmon Bites
• Pecan Crusted Salmon
• Sweet Chili Salmon