Teriyaki Salmon with Soba Noodles
Teriyaki Salmon with Soba Noodles
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup mirin
- 1/4 cup sake, dry sherry can be substituted
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, for cooking
For the Soba Noodles
- 8 ounces soba noodles
- 1 tablespoon vegetable oil
- 2 green onions, sliced, white and light green parts separated from dark green parts
- 1 cup carrots, julienned or thinly sliced
- 1/2 cup bell pepper, any color, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 green onion, stalk, dark green parts, thinly sliced
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine 1/2 cup soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon sesame oil. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min - 2
Cook the Soba Noodles: Bring a large pot of lightly salted water to a rolling boil. Add the soba noodles and cook according to package directions, typically 3-5 minutes, until al dente. Drain well and rinse under cold water to prevent sticking. Set aside.
⏱️ 8 min - 3
Cook the Salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. During the last 2-3 minutes of cooking, brush the salmon generously with the prepared teriyaki sauce, allowing it to caramelize slightly.
⏱️ 10 min - 4
Sauté Vegetables for Noodles: While the salmon cooks, heat 1 tablespoon vegetable oil in a separate large skillet or wok over medium-high heat. Add the white and light green parts of the sliced green onions, julienned carrots, and sliced bell pepper. Sauté for 3-4 minutes until vegetables are tender-crisp.
⏱️ 5 min - 5
Combine Noodles and Vegetables: Add the drained soba noodles to the skillet with the sautéed vegetables. Pour in 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Toss well to combine and heat through, ensuring the noodles are evenly coated.
⏱️ 3 min - 6
Assemble and Serve: Divide the soba noodles and vegetables among four serving bowls. Place a cooked teriyaki salmon fillet on top of each portion of noodles. Drizzle any remaining teriyaki sauce from the salmon pan over the fish and noodles. Garnish with toasted sesame seeds and the dark green parts of the sliced green onion. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Soba Noodles
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/2 cup soy sauce, low sodium preferred
- 1/4 cup mirin
- 1/4 cup sake, dry sherry can be substituted
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, for cooking
For the Soba Noodles
- 8 ounces soba noodles
- 1 tablespoon vegetable oil
- 2 green onions, sliced, white and light green parts separated from dark green parts
- 1 cup carrots, julienned or thinly sliced
- 1/2 cup bell pepper, any color, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 green onion, stalk, dark green parts, thinly sliced
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine 1/2 cup soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon sesame oil. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min - 2
Cook the Soba Noodles: Bring a large pot of lightly salted water to a rolling boil. Add the soba noodles and cook according to package directions, typically 3-5 minutes, until al dente. Drain well and rinse under cold water to prevent sticking. Set aside.
⏱️ 8 min - 3
Cook the Salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. During the last 2-3 minutes of cooking, brush the salmon generously with the prepared teriyaki sauce, allowing it to caramelize slightly.
⏱️ 10 min - 4
Sauté Vegetables for Noodles: While the salmon cooks, heat 1 tablespoon vegetable oil in a separate large skillet or wok over medium-high heat. Add the white and light green parts of the sliced green onions, julienned carrots, and sliced bell pepper. Sauté for 3-4 minutes until vegetables are tender-crisp.
⏱️ 5 min - 5
Combine Noodles and Vegetables: Add the drained soba noodles to the skillet with the sautéed vegetables. Pour in 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Toss well to combine and heat through, ensuring the noodles are evenly coated.
⏱️ 3 min - 6
Assemble and Serve: Divide the soba noodles and vegetables among four serving bowls. Place a cooked teriyaki salmon fillet on top of each portion of noodles. Drizzle any remaining teriyaki sauce from the salmon pan over the fish and noodles. Garnish with toasted sesame seeds and the dark green parts of the sliced green onion. Serve immediately.
⏱️ 2 min