Teriyaki Salmon Noodles Recipe with Sesame and Garlic

Teriyaki Salmon Noodles are a fast, satisfying weeknight meal. This dish combines sweet teriyaki, gentle heat, and bright vegetables for a saucy, balanced dinner you can make in under 30 minutes. An air fryer option for the salmon is included below.

Why Make This Recipe

This recipe is perfect when you want to skip takeout but still have bold, delivery-style flavors at home. It comes together quickly, cooks mostly in one skillet, and uses simple, nutritious ingredients. The salmon stays tender, the noodles soak up the sauce, and the vegetables add color and crunch. It’s versatile: swap the vegetables or noodles to suit what you have on hand.

This version is family-friendly and was enthusiastically approved at my house. Use mushrooms, baby bok choy, peppers, or broccolini — they all pair wonderfully with teriyaki salmon. If you prefer a milder pasta-style take, baked salmon pasta is another delicious option.

Ingredients Needed To Make This Recipe

• Salmon — skinless fillet, about 1 lb. Wild-caught or organic if available.
• Teriyaki sauce — store-bought or homemade, about 1/2 cup total.
• Seasonings — red pepper flakes, powdered ginger, salt and pepper to taste.
• Broccolini or baby bok choy — thinly sliced; mushrooms or sliced bell peppers work well too.
• Garlic & onion — for aroma and flavor.
• Dry instant ramen noodles — 3 packs (discard the seasoning packets) or substitute soba.
• Jalapeño — optional for mild heat and color; deseed if you prefer milder flavor.
• Sriracha — optional topping.
• Black sesame seeds — optional garnish.

Steps To Make Teriyaki Salmon Noodles

Step 1 — Prep the salmon: Cut the salmon into 1-inch cubes, keeping pieces similar in size for even cooking. Season with salt, pepper, red pepper flakes and powdered ginger, then toss with half the teriyaki sauce. Set aside to marinate briefly.

Step 2 — Prep the vegetables: Dice the onion, mince the garlic, and slice the jalapeño (remove seeds for a milder result). Thinly slice broccolini or halve and trim baby bok choy.

Step 3 — Sauté the vegetables: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add broccolini and jalapeño and sauté about 5 minutes, then add onion and garlic and cook 3–5 more minutes until fragrant and tender. Transfer vegetables to a bowl and set aside.

Step 4 — Cook the salmon: Bring a pot of water to boil and cook the instant noodles according to package instructions until al dente. Meanwhile, wipe the skillet clean, add the remaining oil, and sear the salmon cubes with the reserved teriyaki sauce. Cook about 8–10 minutes total, turning to brown each side and cook to desired doneness. Transfer salmon to a clean bowl.

Step 5 — Combine: Return the skillet to medium heat, add the drained noodles and pour the remaining teriyaki sauce over them. Let the sauce sit for about 60 seconds to caramelize slightly, then gently toss. Add the cooked salmon and vegetables, warm through until simmering, then remove from heat.

Step 6 — Serve: Divide into bowls and top with sriracha and sesame seeds if desired. Enjoy immediately.

Serving Suggestions

Serve these teriyaki salmon noodles with a crisp green salad or a side of steamed vegetables. A few slices of avocado on top add creaminess and extra richness. This dish works well for lunch or dinner and pairs nicely with steamed broccoli when using baby bok choy.

Other Salmon Meals To Enjoy

Dinner

Teriyaki Salmon Rice Bowls

Dinner

Miso Salmon Bowl

Dinner

Easy Firecracker Salmon

Dinner

Furikake Salmon

If you try this recipe, I’d love to hear how it turned out. Follow along on social media for more easy, feel-good recipes and ideas.

Teriyaki Salmon Noodles

Sweet, spicy, saucy, and fresh—this quick noodle skillet is ready in under 30 minutes.

Prep: 10 mins

Cook: 20 mins

Servings: 4

Equipment

• 1 large nonstick skillet

Ingredients

• 2 tbsp olive oil
• 1 lb (12–16 oz) salmon, skinless
• ½ cup teriyaki sauce
• 1 tsp red pepper flakes
• ½ tsp powdered ginger
• ¼ tsp salt
• ¼ tsp black pepper
• 3 dry instant ramen noodle packs (discard seasoning)
• 1 jalapeño, optional
• ¼ cup onion, diced
• 3 garlic cloves, minced
• 1 small bunch broccolini (or baby bok choy)

Instructions

1. Slice salmon into 1-inch cubes. Season with salt, pepper, red pepper flakes and ginger. Toss with half the teriyaki sauce and set aside.
2. Chop onion, garlic and jalapeño (remove seeds for milder heat). Thinly slice broccolini or halve baby bok choy and trim the bitter ends.
3. Heat 1 tbsp oil in a skillet over medium-high. Sauté broccolini and jalapeño 5 minutes, then add onion and garlic and cook 3–5 minutes until tender. Remove and set aside.
4. Bring water to a boil and cook ramen until al dente. Wipe the skillet clean, add remaining oil, and sear salmon with the reserved teriyaki sauce for about 8–10 minutes until cooked through. Transfer salmon to a bowl.
5. Add drained noodles to the skillet, pour the remaining teriyaki sauce over them and let sit 60 seconds. Gently toss, add salmon and vegetables, warm until simmering, then remove from heat.
6. Serve topped with sriracha and sesame seeds if desired. Enjoy!

Notes

*Use any skinless salmon you prefer. If you prefer air fryer salmon, bake at 375°F for 9–10 minutes.

*Baby bok choy is a great substitute for broccolini if you can find it.

Nutrition

Calories: 269 kcal | Carbohydrates: 9 g | Protein: 25 g | Fat: 14 g | Sodium: 1599 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Bailey Rhatigan

Course: Main Course | Cuisine: Japanese | Keywords: 30 minute, Air Fryer, Salmon