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This fresh and healthy teriyaki salmon with udon noodles is a delicious summer dinner with a spicy kick. Serve with spinach and pak choi.
Did everyone have a good Easter? It was so lovely having a long weekend to hang out at home.
We ate loads of delicious food, starting with a feast on Friday when we cooked lunch for two friends.
There’s a fishmongers that’s just opened up down the road from us so we went over on Friday morning and bought some big, fat, juicy prawns which we marinated in lemon, garlic and chilli before cooking them up on the griddle.
They were deeeelicious, I’ll be sharing the recipe very soon. (Update: Get the recipe for these chilli and garlic prawns)
Anyway, what followed that was a weekend of eating and drinking. My two favourite things.
It was the kind of weekend that should probably be followed by a healthy dinner like this teriyaki salmon with udon noodles.
Will is a huge fan of udon noodles. I can always guarantee a positive response if they’re included in dinner plans.
We’ve made a couple of other udon noodle recipes including peanut salmon and a stir fry with turkey mince both of which you should try making once you’ve eaten this teriyaki salmon!
INGREDIENTS YOU NEED TO MAKE THIS TERIYAKI SALMON WITH UDON NOODLES:
- Salmon Fillets
- Soy Sauce
- Mirin
- Udon Noodles
- Red Chilli
- Spring Onion
- Spinach Leaves
- Pak Choi
- Fresh Coriander
- Vegetable Oil
- Sesame Seeds
- Limes
- Sesame Oil
- Dark Soy Sauce
If you’re struggling to find any of these ingredients you can get most of the online right here…
Keep scrolling to get the full recipe for this teriyaki salmon with udon noodles…
This teriyaki salmon recipe is a super fresh and healthy meal. It’s got a kick of chilli and loads of yummy soy and sesame flavour.
The marinated salmon tops a salad of spinach, pak choi, coriander and spring onion along with the udon noodles for a surprisingly filling meal.
HOW TO MAKE TERIYAKI SALMON WITH UDON NOODLES (STEP BY STEP)
- Mix the soy sauce and mirin together and pour over the salmon. Set aside for a couple of minutes.
- Cook the noodles according to packet instructions then run quickly under cold water and toss with the dark soy sauce, sesame oil, lime juice, chilli, spring onion, spinach and coriander (cilantro) in a large bowl.
- Heat the vegetable oil in a frying pan or on the flat side of a griddle and cook the salmon skin side down for 2 minutes. Flip and cook for another 2 minutes before flipping again and finishing skin side down until it’s crisped up.
- While the salmon is cooking cut the pak choi in half and cook alongside the salmon for a few minutes until wilted. Serve each salmon and pak choi with half the salad. Top with sesame seeds and serve with a slice of lime.
Keep scrolling to get the full printable recipe…
Want more? Try these other udon noodle recipes!
- Ginger Miso Udon Noodles
- Udon Noodle Stir Fry with Turkey Mince
- Stir Fried Tofu and Peppers
- Peanut Salmon Noodles with Pak Choi
Plus, get all my other fish and seafood recipes before you go!
Keep scrolling to get the full printable recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TERIYAKI SALMON WITH UDON NOODLES?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Healthy Red Lentil Dal with Spinach
One Pot Pasta with Chicken, Spinach & Mushroom
Teriyaki Salmon with Udon Noodles
Ingredients
- 2 Salmon Fillets
- 3 tbsp Soy Sauce
- 3 tbsp Mirin
- 150 g/5oz Udon Noodles
- 1 Red Chilli chopped
- 2 Spring Onions chopped
- 100 g/3.5oz Spinach Leaves
- 2 Pak Choi
- Bunch Fresh Coriander chopped
- 1 tbsp Vegetable Oil
- 2 tsp Toasted Sesame Seeds
- 2 Limes
- 2 tsp Sesame Oil
- 2 tsp Dark Soy Sauce
Instructions
- Mix the salmon with the 3 tablespoons each of soy sauce and mirin. Set aside for a few minutes while you prepare everything else. `
- Cook the noodles according to pack instructions. Refresh briefly under cold water. Mix the sesame oil, dark soy sauce and juice of 1 lime in a bowl and add the noodles followed by the chilli, spring onion, spinach and coriander.
- Heat the vegetable oil in a frying pan or on the flat side of a griddle and cook the salmon skin side down for 2 minutes. Flip and cook for another 2 minutes before flipping again and finishing skin side down until it's crisped up.
- While the salmon is cooking cut the pak choi in half and cook alongside the salmon for a few minutes until wilted. Serve each salmon and pak choi with half the salad. Top with sesame seeds and serve with a slice of lime.
Notes
Equipment you need to make this recipe…
4 Comments
Jagruti
17/08/2017 at 10:57 PMNice pis,thanks for sharing
Calleigh @TheForkBite
17/08/2017 at 11:27 PMI’ve been craving for salmon for days and now, it made me decide to go to the market to get some salmon. Thanks for sharing the recipe.
Sandi
17/08/2017 at 11:30 PMThose udon noodles look amazing with the fish.
Denisse Salinas
17/08/2017 at 11:56 PMThis looks so delicious and nourishing. I love the presentation, and the flavors must be amazing. I love that you added sesame seeds!