Teriyaki is a Japanese cooking technique where you grill or broil your meat soaked in a mix of soy sauce, mirin or sake (or both), and sugar. Eventually, you can use the mix as a glaze; you might not necessarily soak the meat in it.
The Japanese didn’t find teriyaki a dish worthy of a restaurant. They believed that this was good enough to be enjoyed at home. So, every family has its recipe for the sauce. Some recipes have ginger, while some don’t. Likewise, the ratios are probably different depending on taste preference.
Your first introduction to teriyaki might be teriyaki chicken. Likewise, you might not know it also tastes great with fish. However, it pairs well with fish because its natural flavor goes beautifully with sweet soy. Enjoy a perfect balance of flavors from the acid of mirin or sake, the saltiness from soy sauce, and the sugar.
Salmon teriyaki noodles are an easy dish to make. It’s pretty versatile and open to any variation. Make this meal your new comfort food after learning this recipe.
- 250g of salmon
- 100g of egg noodles
- 1 white onion
- 2 bulbs of garlic
- 200g of bok choy / Chinese cabbage
Ingredients for Teriyaki Glaze or Marinade
- 1 tbsp mirin
- 1 tbsp cooking sake
- 2 tbsps shoyu / soy sauce
- 1 tbsp sugar
How to Make Salmon Teriyaki Noodles
1. Prepare the marinade: You must prepare your marinade mix first. So, mix soy sauce, mirin, sake, and sugar in a deep dish that can fit your salmon.
2. Marinate: Next, marinate your salmon for a few minutes. This fish absorbs flavor pretty quickly, so don’t let it sit in your mix for too long unless you prefer a saltier taste. Set aside the marinade because you will still need it for your noodles.
3. Cook the fish: Cook them in a heated pan fast after marinating your salmon. Quickly sear the fish on the pan for less than a minute on all sides. Don’t wait for your meat to lose its color. However, if you want your salmon to look pan-fried, you can cook it longer. Likewise, cook the salmon with the skin side down first.
4. Slice the fish: Set aside your salmon. Then, slice it into big chunks.
5. Saute onions: Add a little cooking oil to the pan where you cooked your salmon and saute your sliced onions. After letting your onions caramelize, drop in your noodles and add about 1/3 cup water.
6. Pour the marinade: After about a minute or two, you can now pour in all the leftover marinade. Mix everything. By now, your kitchen should smell fabulous.
7. Add the garlic: Add all your minced garlic once your noodles are nearly cooked.
8. Add the greens: Add your sliced bok choy. You can use any other greens like broccoli, spinach, or asparagus. Pick one or use many; it's up to you.
9. Add the salmon: add your salmon cubes and mix.
10. Enjoy! Serve warm, and enjoy.
- If you don't have salmon, you can try halibut & cod fish.
- You may also try to omit salmon and use only vegetables instead. Marinate the veggies and sear them in a pan. Set aside and mix them into your noodles near the end of the recipe.
- If you don’t have egg noodles, you can grab any instant ramen at home and not use the sauce packets in the packaging. They cook as perfectly as these.
- Explore adding ginger to your teriyaki mix. You might like it!
- If you like it sweeter, add more sugar.
- You may use other meat for this recipe. Try teriyaki chicken.
- To get the perfect teriyaki mix, taste it first and add ingredients gradually to ensure it comes out how you want it. Do this before using it as a glaze or mix.