Teriyaki Glazed Salmon with Noodles (Full Recipe)

Yield

• 2 servings

Total Time

• Prep: 10 minutes
• Cook: 15 minutes

Ingredients

Salmon

• 2 salmon fillets (150–200g each)
• Salt and black pepper
• 1 tablespoon oil

Teriyaki Sauce

• 3 tablespoons soy sauce
• 2 tablespoons mirin (or substitute with 1 tablespoon sugar + 1 tablespoon water)
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic (minced)
• 1 teaspoon cornstarch + 2 tablespoons water (slurry)

Noodles

• 150g noodles (egg noodles or ramen)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• Chopped green onions

Garnish

• Sesame seeds
• Microgreens or fresh herbs
• Optional chili flakes

Instructions

Step 1: Make the Teriyaki Sauce

• In a small saucepan, combine soy sauce, mirin, honey, ginger, and garlic
• Simmer over medium heat for 2–3 minutes
• Add the cornstarch slurry
• Stir until the sauce thickens and becomes glossy

Step 2: Cook the Salmon

• Pat the salmon dry and season with salt and pepper
• Heat oil in a pan over medium-high heat
• Place salmon skin-side down
• Cook for 3–4 minutes until crispy
• Flip and cook for another 2–3 minutes

Step 3: Glaze the Salmon

• Pour the teriyaki sauce into the pan
• Spoon the sauce over the salmon continuously for 1–2 minutes
• Let the glaze caramelize slightly

Step 4: Prepare the Noodles

• Cook noodles according to package instructions
• Drain and toss with sesame oil and soy sauce
• Add green onions

Step 5: Assemble

• Place noodles on the plate
• Add the glazed salmon on top
• Drizzle extra sauce over everything
• Garnish with sesame seeds and herbs

Flavor & Texture

• Salmon: tender, flaky, slightly crispy on the outside
• Sauce: sweet, savory, and rich in umami
• Noodles: light and balanced, soaking up the sauce

Pro Tips

• Do not overcook the salmon — it should stay moist inside
• Keep heat medium when glazing to avoid burning the sauce
• Always pat the salmon dry before cooking for a better sear

Optional Variations

• Add vegetables like broccoli, bok choy, or bell peppers
• Finish with a squeeze of lemon for brightness
• Grill the salmon instead of pan-searing for a smoky flavor