These teriyaki salmon noodles are coated in a delicious homemade teriyaki sauce, tossed with crisp veggies, and are ready in 30 minutes.
Recipe at a glance
- ๐ Recipe name: Teriyaki Salmon Noodles with Homemade Teriyaki Sauce
- ๐ฅ Servings: 4
- โฒ๏ธ Total time: 30 minutes
- ๐ด Best for: Weeknight dinner
- ๐ฅ Main ingredients: Salmon, rice noodles, coconut aminos
- ๐ฅ Cooking method: Pan
- ๐ฉ๐ผโ๐ณ Flavor profile: Savory, tangy, slightly sweet
- โญ๏ธ Difficulty: Easy
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If there's one thing I'll never get tired of making during the week, it's salmon. It cooks fast, it's packed with protein, and it soaks up flavor like a dream. These teriyaki salmon noodles have been on repeat in our house because they have that perfect balance of saucy, savory, and just a little sweet. After shifting to cooking with more wholesome, real ingredients back in 2017, I started making my own teriyaki sauce instead of grabbing a bottle from the store, and honestly, there was no going back. If you love easy salmon dinners like my blackened salmon or Asian-inspired favorites like gluten free fried rice, then this noodle bowl is going to be a great addition to your weekly rotation.
What makes this recipe unique?
Unlike many teriyaki salmon noodle recipes that rely on bottled sauce loaded with extra sugar and preservatives, this version uses a quick homemade teriyaki sauce made with coconut aminos, honey, rice vinegar, and arrowroot for thickening. It gives you that glossy, sticky texture without feeling overly sweet or heavy. The salmon is cubed and lightly coated in sauce before cooking, so every bite is flavorful, and the noodles simmer directly in the sauce to absorb even more flavor. It's balanced, meal-prep friendly, and easily adaptable for gluten-free or paleo swaps.
Ingredients
Can I use frozen salmon?
Yes. Just thaw it completely and pat it dry before cubing and cooking. Removing excess moisture helps the salmon brown properly instead of steaming.
How do I keep salmon from drying out?
Cook it just until it reaches 125-135ยฐF internally and avoid over-stirring. Cubing the salmon also helps it cook quickly and evenly.
What noodles work best for teriyaki salmon noodles?
Brown rice noodles keep this recipe gluten-free, but you can also use soba noodles, ramen, udon, egg noodles, or even spaghetti. For a Paleo option, spaghetti squash or zucchini noodles work great.
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.
Substitutions
Salmon: You can swap salmon for thinly sliced chicken, shrimp, or flank steak. Just adjust the cook time accordingly.
Noodles: Brown rice noodles keep this recipe gluten-free, but you can also use soba, ramen, udon, egg noodles, or even spaghetti. For a Paleo option, try spaghetti squash or zucchini noodles.
Coconut Aminos: Tamari, gluten-free soy sauce, or regular soy sauce all work. Keep in mind that soy sauce is saltier, so you may want to slightly reduce the added salt.
Honey: Maple syrup or coconut sugar can be used for a similar sweetness.
Arrowroot Flour: Tapioca starch or cornstarch will thicken the sauce in the same way. You can also use regular or gluten free flour.
Vegetables: Broccoli works beautifully here, but you can also use snap peas, bok choy, bell peppers, green beans, or snow peas.
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 until smooth. Set aside.
- Cut the salmon into evenly sized cubes and place them in a large bowl. Spoon 2 tablespoons of the teriyaki sauce over the salmon and gently toss to coat. Let it marinate while you prep the vegetables, or cook immediately.
- Heat avocado oil in a large skillet over medium heat. Add the salmon cubes in a single layer and cook for 3-4 minutes per side until golden on the edges and cooked to an internal temperature of 125-135ยฐF. Remove from the pan and set aside. While the salmon cooks, prepare the noodles according to the package instructions. Drain and set aside.
- In the same skillet, add the diced onion and broccoli. Cook for 4-5 minutes until slightly tender. Add minced garlic and cook for another 1 minute until fragrant.
- Add the cooked noodles to the skillet along with half of the remaining teriyaki sauce. Toss to coat and let simmer for 2-3 minutes so the noodles absorb the sauce.
- Return the salmon to the pan along with the remaining sauce. Gently stir and cook for another 2-3 minutes until everything is coated and glossy.
Kaleena's Tips
- Pat the salmon dry before cooking. This helps it sear instead of steam and gives you those lightly golden edges.
- Cut the salmon into even-sized cubes. Uniform pieces cook more evenly and stay tender.
- Don't overcook the salmon. Remove it from the pan when it reaches 125-135ยฐF internally. It will continue cooking slightly once added back to the sauce.
- Whisk the sauce well before adding it to the pan. Arrowroot can settle at the bottom, so give it a quick stir to prevent clumping.
- Let the noodles simmer in the sauce. Allowing them to cook for a few minutes in the skillet helps them absorb flavor instead of just being coated.
- Add sauce gradually if you prefer less sweetness. Start with half, taste, then adjust.
Storing, meal prep, and reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Meal prep: Store in individual airtight containers for grab-and-go meals. If you prefer extra saucy noodles, reserve a few tablespoons of sauce to stir in before reheating. For the best texture, slightly undercook the noodles if you know you'll be reheating later.
Reheating: Reheat any leftovers in the microwave in 30-second intervals, stirring between each, until warmed through. You can add a splash of water or coconut aminos to loosen the sauce if the noodles have absorbed it.
For stovetop reheating, warm in a skillet over medium-low heat with a tablespoon of water or broth until heated through.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Teriyaki Salmon Noodles with Homemade Teriyaki Sauce
EQUIPMENT NEEDED
- large skillet
- large bowl
Ingredients
- 1 pound Salmon *skin removed
- 8 oz Noodles * I use brown rice stir fry noodles
- 1 cup Broccoli florets
- 2 cloves Garlic
- ยฝ small Onion diced
- โ cup Coconut aminos
- 2 tablespoons Honey
- 1 tablespoon Avocado oil
- 1 tablespoon Rice vinegar
- 1 ยฝ teaspoon Arrowroot flour
- ยฝ teaspoon Ground ginger
- ยฝ teaspoon Sesame oil
- ยฝ teaspoon Pepper
- ยผ teaspoon Salt
Instructions
- In a small bowl, whisk together the coconut aminos, honey, arrowroot flour, rice vinegar, sesame oil, ground ginger, salt, and black pepper until smooth. Set aside.
- Cut the salmon into evenly sized cubes and place them in a large bowl. Spoon 2 tablespoons of the teriyaki sauce over the salmon and gently toss to coat. Let it marinate while you prep the vegetables, or cook immediately.
- Heat avocado oil in a large skillet over medium heat. Add the salmon cubes in a single layer and cook for 3-4 minutes per side until golden on the edges and cooked to an internal temperature of 125-135ยฐF. Remove from the pan and set aside. While the salmon cooks, prepare the noodles according to the package instructions. Drain and set aside.
- In the same skillet, add the diced onion and broccoli. Cook for 4-5 minutes until slightly tender. Add minced garlic and cook for another 1 minute until fragrant.
- Add the cooked noodles to the skillet along with half of the remaining teriyaki sauce. Toss to coat and let simmer for 2-3 minutes so the noodles absorb the sauce.
- Return the salmon to the pan along with the remaining sauce. Gently stir and cook for another 2-3 minutes until everything is coated and glossy.
Notes
- Pat the salmon dry before cooking. This helps it sear instead of steam and gives you those lightly golden edges.
- Cut the salmon into even-sized cubes. Uniform pieces cook more evenly and stay tender.
- Don't overcook the salmon. Remove it from the pan when it reaches 125-135ยฐF internally. It will continue cooking slightly once added back to the sauce.
- Whisk the sauce well before adding it to the pan. Arrowroot can settle at the bottom, so give it a quick stir to prevent clumping.
- Let the noodles simmer in the sauce. Allowing them to cook for a few minutes in the skillet helps them absorb flavor instead of just being coated.
- Add sauce gradually if you prefer less sweetness. Start with half, taste, then adjust.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
Here you'll find wholesome comfort food made with real ingredients and big flavor. I share easy, approachable recipes designed for everyday life, from 30-minute dinners and simple side dishes to cozy soups and crowd-pleasing favorites.
Many of my recipes are naturally gluten free or easily adapted with simple swaps, but the focus is always on real food that tastes amazing and feels doable. Whether you're cooking for a busy weeknight or a relaxed weekend at home, my goal is to help you feel confident in the kitchen and enjoy cooking meals you're excited to make.
Sally says
Love this recipe! It came out so great!