Teriyaki Salmon with Soba Noodles is a flavorful, well-balanced dinner that comes together in under an hour. With tender, oven-baked salmon, fresh vegetables, and springy soba noodles tossed in a homemade teriyaki sauce, it checks all the boxes for a satisfying meal.
You’ll love how everything is cooked separately and then brought together at the end for a quick toss in the sauce. The salmon stays juicy and flavorful, while the noodles soak up all that sweet-savory teriyaki goodness. This dish feels fancy but is simple enough for a weeknight.
Helpful Tips
- Use fresh salmon: Boneless, skinless filets work best. Aim for pieces around the same thickness so they cook evenly.
- Don’t overcook the noodles: Soba cooks fast. Drain and toss with sesame oil right away to prevent clumping.
- Vegetable swap: You can use broccoli, carrots, or bell peppers if you don’t have bok choy or snap peas.
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Teriyaki Salmon & Soba Noodles
Ingredients
- 4 5- ounce salmon filets skin removed
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup cooking sake
- ½ tablespoon cornstarch + water to make a slurry
- 2 tablespoons cooking oil
- 1 cup sugar snap peas
- 2 cups bok choy leaves chopped roughly
- 8 ounces dried soba noodles
- 2 teaspoons sesame oil
- ¼ cup chopped green onions
- Sesame seeds for garnish
Instructions
- Place the salmon in a shallow dish.
- In a saucepan, mix the soy sauce, brown sugar, mirin, and cooking sake. Heat over medium heat until sugar is dissolved.
- Remove half of the sauce and pour it in with the salmon. Marinate for 30 minutes in the fridge.
- Leave the rest of the sauce in the pot and turn the heat to medium high. Once boiling, add the cornstarch slurry. Whisk for 2-3 minutes, until the sauce has thickened. Remove from heat and set aside.
- After marinating, remove the salmon and set it on a baking tray. Preheat oven to 325°F. Bake the salmon for 10-12 minutes, until it reaches 130°F.
- Heat water to a boil in a pot. Cook the soba noodles until tender (according to the package instructions). Drain. Immediately sprinkle on the sesame oil and toss the noodles so they don’t stick together.
- In a skillet, heat the cooking oil. Add the sugar snap peas and bok choy. Saute for 3 minutes. Add the soba noodles, teriyaki sauce, and green onions. Toss it all together.
- Serve with remaining teriyaki sauce poured over the top and sesame seeds for garnish.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.