Description
Glazed teriyaki salmon served over stir-fried noodles with crisp vegetables. A restaurant-quality dinner ready in 25 minutes.
Ingredients
Scale
- 4 (6 oz each) Salmon fillets (skin-on)
- ¼ cup Soy sauce
- 3 tbsp Mirin
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp, grated Fresh ginger
- 3 cloves, minced Garlic
- 1 tsp + 1 tbsp water Cornstarch
- 12 oz Noodles (soba, udon, or ramen)
- 1 tsp Sesame oil
- 2 cups Broccoli florets
- Garnish Green onions + sesame seeds
Instructions
- Make the Teriyaki Sauce (2 Minutes) — Whisk soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a small bowl. In a separate tiny bowl, mix cornstarch with water to make a slurry — set both aside. This sauce comes together in 2 minutes and tastes infinitely better than anything from a bottle.
- Sear the Salmon (7 Minutes) — Pat salmon fillets completely dry with paper towels — this is the most important step for crispy skin. Wet skin steams instead of crisping. Heat a tablespoon of neutral oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook 4 minutes without moving until skin is golden and crispy. Flip and cook 3 minutes more. Remove to a plate — it will finish cooking in the sauce.
- Cook Noodles and Vegetables (8 Minutes) — While salmon sears, cook noodles according to package directions. Add broccoli florets to the boiling water during the last 2 minutes of cooking. Drain, rinse briefly with cold water to stop cooking, and toss with sesame oil to prevent sticking. Set aside.
- Build the Glaze (3 Minutes) — In the same salmon pan (don’t clean it — those brown bits are gold), pour in the teriyaki sauce mixture. Bring to a simmer over medium heat. Add the cornstarch slurry and stir constantly for 60 seconds until the sauce thickens into a glossy glaze that coats the back of a spoon. Return salmon to the pan and spoon glaze over each fillet until coated.
- Toss and Serve — Add the noodles and broccoli directly to the pan. Toss everything in the remaining glaze until evenly coated. Divide among 4 bowls, place a salmon fillet on top of each, and garnish with sliced green onions and sesame seeds. Serve immediately while the skin is still crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 14g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Protein: 34g