Teriyaki Salmon Noodles

Quick and easy weeknight teriyaki salmon noodles featuring a sweet, savory glaze and tender flakes of salmon in every forkful.

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Combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar, about 2–3 minutes. Whisk a slurry of cornstarch and cold water, stir it in, and simmer until the sauce thickens, about 1–2 minutes. Remove from heat and stir in sesame oil and rice vinegar.
Bring a large pot of salted water to a boil and cook the noodles according to package directions (3–5 minutes for fresh noodles, 7–9 minutes for dried). Drain and toss with a splash of vegetable oil.
Pat salmon fillets dry and season lightly. Heat vegetable oil in a skillet over medium-high heat. Place fillets skin-side down and sear for 3–4 minutes until skin is crisp. Flip and cook for another 1–2 minutes until desired doneness.
Remove salmon to a plate. In the same skillet, add the prepared sauce and reserved noodle water, then stir in noodles. Toss and heat for 1–2 minutes until coated.
Return the salmon to the pan briefly to rewarm, or place it atop the noodles and spoon sauce over. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

For a gluten-free version, use tamari or gluten-free soy sauce. For vegetarian option, replace salmon with firm tofu.