Teriyaki Salmon Noodles with Homemade Teriyaki Sauce
Tender salmon cubes are tossed with crisp vegetables and coated in a glossy homemade teriyaki sauce, then served over noodles for an easy 30-minute dinner. These teriyaki salmon noodles are savory, slightly sweet, and naturally gluten-free with simple, wholesome ingredients. Perfect for busy weeknights or meal prep lunches.
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
- 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
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 125–135°F. 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
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 125–135°F 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
Calories: 474kcalCarbohydrates: 64gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 759mgPotassium: 676mgFiber: 2gSugar: 9gVitamin A: 189IUVitamin C: 21mgCalcium: 42mgIron: 2mg
*nutrition information is an approximate
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