These teriyaki salmon noodles are the perfect combination of tender salmon, and crunchy veggies, coated in a savory homemade teriyaki sauce and served on a bed of noodles.
This teriyaki salmon noodles recipe is a favorite in my house. The saucy noodles and tangy teriyaki sauce are to die for! It's an easy recipe to whip up for a weeknight dinner or meal prep for lunches or fast dinners. I love cooking with salmon during the week because it cooks quickly and is high in protein. We seem to always have these salmon bowls and blackened salmon in our weeknight menu rotation.
Since changing to a gluten-free and cleaner ingredient lifestyle in 2017, I set out to find ways to make my favorite dishes with cleaner ingredients and without gluten. This teriyaki salmon bowl came out so amazing and full of flavor that I had to make a spot for it on the blog.
Come along as I show you the ins and outs of making this delicious dish!
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Ingredients
Substitutions
Salmon- I use wild-caught Alaskan salmon but you can use whatever is your favorite. If you don't have salmon, this recipe would work great with thinly sliced chicken or steak.
Noodles- I like using brown rice stir-fry noodles but you can use rice noodles, Soba noodles, ramen noodles, egg noodles, udon noodles, or spaghetti noodles.
Coconut aminos- You can use regular soy sauce, gluten-free soy sauce, or tamari.
Honey- Coconut sugar, maple syrup, or brown sugar would work if you don't have honey.
Rice vinegar- You can use apple cider vinegar or white vinegar.
Broccoli- Broccolini will work great in this recipe.
Garlic- You can use garlic powder if you don't have fresh garlic.
Ground ginger- Fresh ginger will work if you don't have ground ginger.
Arrowroot flour- You can use tapioca flour or cornstarch.
Avocado oil- You can use olive oil.
Step by step
- In a small bowl, whisk together the coconut aminos, honey, arrowroot flour, rice vinegar, sesame oil, ground ginger, salt, and black pepper.
- Cut your salmon fillets into cubes and add them to a large bowl.
- To the bowl with the salmon cubes, add 2 tablespoons of the teriyaki sauce and stir to coat the salmon pieces. You can let this marinate if you have the time; if not, you can cook them right away.
- Heat the avocado oil over medium heat in a large skillet.
- Add the salmon cubes to the hot pan and cook for 3-4 minutes a side. The cooking time will vary depending on how thick your salmon cubes are.
- If you have leftover sauce in the bowl from the salmon marinating then add it to the remaining sauce.
- While the salmon cooks, cook your noodles according to the packet instructions.
- Once the salmon is done, remove them from the pan and set aside.
- Dice the onion and cut your larger broccoli florets into smaller pieces. Add them to the hot pan and cook for 4-5 minutes. Add more avocado oil if you feel the pan needs it.
- Mince the garlic, add it to the pan, and cook for 1-2 minutes.
- Add your cooked noodles to the pan with the broccoli along with half of the teriyaki sauce and stir.
- Let the noodles cook in the sauce for 3-4 minutes then add the remaining teriyaki sauce and the cooked salmon cubes.
- Let everything cook together for another 3-4 minutes then remove from the heat and place into serving bowls.
- Top with sesame seeds and a little fresh lime juice before serving. This is optional.
What is teriyaki sauce?
Traditionally teriyaki sauce is a tangy sauce used in Japanese cooking and is made of soy sauce, mirin, sake, and sugar.
Can I cook the salmon in the air fryer?
Yes! If you want to cook the salmon in the air fryer instead, cook at 375 degrees Fahrenheit for 7-9 minutes.
Tips
- Using brown rice noodles in this recipe keeps this dish gluten-free but if you want to make this recipe paleo-friendly you can use spaghetti squash or zoodles.
- When buying salmon from your grocery store's fishmonger, ask them to cut the skin off to save time.
- If you want a fast and easy way to get the skin off your salmon, boil some water and slowly pour the water over the skin side of the salmon. You will see the skin start to shrink, let it sit for a few seconds, then peel the skin off. The easiest way to do this is to put a cooling rack in the sink or over the skin, lay the salmon pieces skin side up, and slowly pour the boiling water over the salmon.
Add-ins and variations
You can change up this dish and make it your own in so many ways. Here are some good ideas for adding to this teriyaki salmon noodle bowl.
- green beans
- bok choy
- spring onions
- green onions
- bell peppers
- red pepper flakes
- jalapeno
- snap peas
- snow peas
Storing and reheating
You can store any leftovers in an airtight container in the refrigerator for up to 4 days.
I usually microwave mine to reheat, but you can reheat on the stove on medium-low heat until heated through.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Teriyaki Salmon Noodles
Ingredients
- 1 pound Salmon *skin removed
- 8 oz Noodles * I use brown rice stir fry noodles
- 1 cup Broccoli florets
- 2 cloves Garlic
- ½ small Onion diced
- ⅓ cup Coconut aminos
- 2 tablespoons Honey
- 1 tablespoon Avocado oil
- 1 tablespoon Rice vinegar
- 1 ½ teaspoon Arrowroot flour
- ½ teaspoon Ground ginger
- ½ teaspoon Sesame oil
- ½ teaspoon Pepper
- ¼ teaspoon Salt
EQUIPMENT NEEDED
- large skillet
- large bowl
Instructions
- In a small bowl, whisk together the coconut aminos, honey, arrowroot flour, rice vinegar, sesame oil, ground ginger, salt, and black pepper.
- Cut your salmon fillets into cubes and add them to a large bowl.
- To the bowl with the salmon cubes, add 2 tablespoons of the teriyaki sauce and stir to coat the salmon pieces. You can let this marinate if you have the time; if not, you can cook them right away.
- Heat the avocado oil over medium heat in a large skillet. Add the salmon cubes to the hot pan and cook for 3-4 minutes a side. The cooking time will vary depending on how thick your salmon cubes are.
- If you have leftover sauce in the bowl from the salmon marinating then add it to the remaining sauce.
- While the salmon cooks, cook your noodles according to the packet instructions.
- Once the salmon is done, remove them from the pan and set aside.
- Dice the onion and cut your larger broccoli florets into smaller pieces. Add them to the hot pan and cook for 4-5 minutes. Add more avocado oil if you feel the pan needs it.
- Mince the garlic, add it to the pan, and cook for 1-2 minutes.
- Add your cooked noodles to the pan with the broccoli along with half of the teriyaki sauce and stir. Let the noodles cook in the sauce for 3-4 minutes then add the remaining teriyaki sauce and the cooked salmon cubes.
- Let everything cook together for another 3-4 minutes then remove from the heat and place into serving bowls.
- Top with sesame seeds and a little fresh lime juice before serving. This is optional.
Notes
- If you want a fast and easy way to get the skin off your salmon, boil some water and slowly pour the water over the skin side of the salmon. You will see the skin start to shrink, let it sit for a few seconds, then peel the skin off. The easiest way to do this is to put a cooling rack in the sink or over the skin, lay the salmon pieces skin side up, and slowly pour the boiling water over the salmon.
- Using brown rice noodles in this recipe keeps this dish gluten-free but if you want to make this recipe paleo-friendly you can use spaghetti squash or zoodles.
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- green beans
-
- bok choy
-
- spring onions
-
- green onions
-
- bell peppers
-
- red pepper flakes
-
- jalapeno
-
- snap peas
-
- snow peas
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
Sally
Love this recipe! It came out so great!