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These are my game changing Salmon Noodles. This delicious meal has about 37g of protein a portion and plenty of flavour, and it is dairy free (and gluten free with a gluten free teriyaki sauce). With only 5 ingredients and ready in about 15 minutes, these salmon teriyaki noodles make for a perfect weeknight meal when you lack time or enthusiasm to cook anything fancy. If you love cooking salmon in the air fryer, try my Air Fryer Salmon next.
Salmon Noodles at a Glance
James's tipCut the broccoli into small florets so it softens quickly in the pan and keeps a little bite.
Key ingredients
- Salmon fillets
- Rice noodles
- Broccoli
- Teriyaki sauce
- Sesame oil
Why you'll love it
- Ready in about 15 minutes
- About 37g of protein a portion
- Only 5 ingredients
Quick summary
These salmon noodles baste salmon fillets in teriyaki sauce and serve them on rice noodles tossed with broccoli, sesame oil and more teriyaki. They are dairy free and gluten free when you use a gluten free teriyaki sauce, take about 5 minutes of prep and 15 minutes in total, and serve 2.
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Why this recipe works
When it comes to these Japanese inspired salmon teriyaki noodles, you can find me enjoying them all year round! They are a perfect mixture of the fresh taste of salmon with the comforting noodles and teriyaki sauce.
This salmon and noodles recipe does a great job of stretching the salmon, because the noodles and broccoli fill the bowl – especially if you cut it into strips or cubes.
Another great thing about this teriyaki salmon with noodles recipe is that you don’t need any sides with it! The protein and vegetables are built right in. A portion is about 811 kcal, so this is a big, filling dinner rather than a light one, and the teriyaki sauce adds about 3.8g of salt a portion (the NHS says adults should have no more than 6g a day). To lighten it, see Lighter under Variations.
When it comes to the noodles, this recipe is very versatile. I use rice noodles, which are naturally gluten free (check the label). Soba, egg and udon noodles also work, but they usually contain wheat, so they are not gluten free. This was inspired by my other Asian Salmon Skewers on this site, and pairs well with this amazing Smashed Brussels Sprouts.
Ingredients to make Salmon Noodles
- Salmon Fillets – are easiest to work with if they are skinless. Do also try my Salmon and Broccoli Pasta or Salmon Risotto or Salmon Tray Bake.
- Teriyaki Sauce – a shortcut to the best teriyaki noodles. Most teriyaki sauces contain wheat, so for gluten free use one that is labelled gluten free, such as Kikkoman Gluten Free Teriyaki Marinade. It is salty, which is where most of the 3.8g of salt a portion comes from.
- Sesame Oil – is a common oil used in Asian cooking.
- Broccoli – adds a great colour, texture, and taste to this air fryer teriyaki salmon recipe.
- Rice Noodles – are easy to use and naturally gluten free, but check the label.
- Sesame Seeds – add a nice crunch on top.
- Parsley – brings a great colour and flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Salmon Fillets – Cutlets will also work. You could swap salmon for other fish or even chicken, pork, tofu, or beef. My favourite is teriyaki noodles with salmon but you do you!
- Broccoli – Feel free to add to the broccoli or replace it with other vegetables. Pak choi, carrots or courgette are great choices.
- Rice Noodles – Other rice noodles or glass noodles will also work (check the label). For a pasta swap, use gluten free spaghetti. Soba, egg and udon noodles contain wheat, so skip them if you need it gluten free.
- Garnish – Some other great options are spring onions, avocado or fresh coriander.
Variations
- Spicy – Chop up a fresh red chilli to go in these teriyaki salmon noodles. Top off the meal with some chilli sauce drizzled on top (check the label if you need it gluten free). You could also add some to the teriyaki sauce.
- Deluxe – For a more deluxe teriyaki noodles meal, add some more vegetables. Try peppers, mushrooms, pak choi, carrots, etc. Don’t skip out on the optional toppings when you’re going deluxe.
- Lighter – Use 100g of dry noodles instead of 200g and add more vegetables. That takes a portion down to about 627 kcal. Using a little less teriyaki sauce also cuts the salt.
- Kid friendly – If your kids don’t like fish, you can replace the fish with another protein they prefer. If they are turned off by the broccoli, swap it for a vegetable they will eat.
For another great salmon dish, try my Salmon Burgers.
How to make Salmon Noodles
Step 1: Baste the salmon fillets with 1 tbsp of the teriyaki sauce.
Step 2: Cook the salmon in the air fryer (8 minutes at 205°C), oven (15 minutes at 200°C, 180°C fan, gas 6) or fry in a pan (10 minutes), until it is cooked all the way through and flakes easily with a fork.
Step 3: While the salmon cooks, boil the noodles following the packet instructions, then drain them.
Step 4: In a frying pan, add 1 tbsp sesame oil and the broccoli, cut into small florets. Fry for a few minutes, until tender but still with a little bite.
Step 5: Add the drained noodles, the remaining 1 tbsp sesame oil and the remaining 3 tbsp teriyaki sauce. Stir until well combined.
Step 6: Add the noodles to a bowl and top with salmon. Garnish with sesame seeds and parsley.
Hint: If pan frying the salmon, be sure to wipe the pan out before starting the next part.
Leftovers
Cool leftovers within 1 hour (shallow containers cool faster), then keep them covered in the fridge for no more than 24 hours. Reheat once, until steaming hot all the way through, and check your noodle packet for reheating advice. You can freeze the cooled leftovers for up to 3 months. Defrost in the fridge and eat within 24 hours.
Recipe FAQs
Baste the salmon with 1 tbsp of teriyaki sauce and cook it in the air fryer, oven or a frying pan. Boil the rice noodles, fry the broccoli in sesame oil, then toss the noodles through the broccoli with the rest of the sesame oil and teriyaki sauce. Top with the salmon. It takes about 15 minutes.
They can be. Rice noodles are naturally gluten free (check the label), but most teriyaki sauces contain wheat. Use a teriyaki sauce labelled gluten free, and avoid soba, egg and udon noodles unless the pack says gluten free.
Rice noodles are my choice, and they are also the easiest gluten free option. Glass noodles work too. Soba, egg and udon noodles are not gluten free, so check the label if you need it.
Salmon noodles can be served on their own or with a side. Roasted Mediterranean Vegetables or a fresh salad are good choices.
My preference is broccoli, but that is one of the great things about this dish. You could add more vegetables or swap out the broccoli. Some options are edamame, peppers, carrots or courgette.
Cool them within 1 hour, keep them in the fridge for no more than 24 hours and reheat only once, until steaming hot all the way through. You can freeze them for up to 3 months. Defrost in the fridge and eat within 24 hours.
More Noodle Recipes
- Peanut Butter Noodles
- Prawn Noodles
- Vermicelli Noodles
- Cold Noodle Salad
- Vermicelli Soup
- Thai Curry Noodle Soup
- Laksa
- Vegan Pad Thai
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Salmon Noodles
Equipment
Ingredients
- 250 g salmon fillets, 2 fillets
- 4 tbsp teriyaki sauce, gluten free, e.g. Kikkoman Gluten Free Teriyaki Marinade
- 2 tbsp sesame oil
- 200 g broccoli
- 200 g rice noodles, dry weight; gluten free
- Sesame seeds, optional for serving
- Parsley, optional for serving
Instructions
- Baste the salmon fillets with 1 tbsp of teriyaki sauce.
- Cook the salmon by either using the air fryer for 8 minutes at 205C, or bake in the oven for 15 minutes at 200C (180C fan, gas 6), or pan fry for 10 minutes, until it is cooked all the way through and flakes easily with a fork.
- Meanwhile boil the noodles (as per packet instructions) and drain.
- Now to a frying pan add 1 tbsp sesame oil and the broccoli, cut into small florets, and fry for a few minutes until tender but still with a little bite.
- Then add the drained noodles, remaining 1 tbsp sesame oil and 3 tbsp teriyaki sauce and stir until well combined.
- Finally, add the noodles to a bowl and top with the salmon.
Notes
Nutrition
Came
Across this today as I’m
Always looking for quick healthy meals, I
Added julienne carrots and fresh julienne ginger and was fantastic . Thanks for
Posting will be making a lot of this
Glad you enjoyed 🙂
Our 2 year old loved this meal, especially slurping up the noodles! Will definitely be making it again!
Yay 🙂
Thanks, James, this has become one of my go-to quick tasty meals. It’s so flexible and I add whatever veg I’ve got in the fridge. Today it was green beans, mushrooms and peppers. Very yummy and always goes down a treat!
Thank you Terry 🙂
Love this recipe made it several times. Perfect quick and easy after a day at work. Varied on green veg depending on what I had in the fridge or freezer at the time.
Yay 🙂 thanks so much Stephanie!
Just made this for dinner, quick and tasty.
Thank you Anne 🙂 glad you enjoyed it!
What a lovely, easy to prepare recipe. Your site is very user friendly.
Thanks
Thanks so much Linda 🙂
Such a tasty recipe and so easy to make. We all loved it including my 19 month old granddaughter.
Thanks so much Angela 🙂
Quick and easy tasty weeknight recipe
Thank you Amanda 🙂 so pleased you enjoyed it!
Perfect for weekday dinner! Quick and tasty.
Thank you Jo 🙂 glad you enjoyed it!
Very tasty, very quick! I didn’t have enough noodles so I added more veg (Frech beans, carrot, pak choi) lurking in my fridge. Delicious and filling. Really appreciated having the air fryer instructions for the salmon. Thanks, James, another winner.
Thanks so much Terry 🙂