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If you need a quick and healthy dinner that is full of flavour, try these delicious Teriyaki Salmon Noodles. The salmon cooks in an air fryer or oven till perfectly flaky, and the stir fry noodles are whipped up in the time the fish cooks. A delicious teriyaki inspired sauce and marinade brings everything together perfectly.

Teriyaki Salmon Noodles are an easy and fuss free dish that combines the rich flavour of salmon with the savoury and slightly sweet notes of teriyaki sauce.

There is very little prep – the salmon does not need to be marinaded before cooking and the sauce is a simple combination of pantry ingredients. For the stir fry noodles, you can use almost any combination of vegetables, which is excellent for using up odds and ends from the fridge or veggies going past their best.

Easy Teriyaki Salmon

Teriyaki sauce is a popular and versatile Japanese cooking sauce, known for its sweet and tangy flavour. It is often used as a marinade or glaze for meat and fish or a dipping sauce.

Traditional teriyaki sauce is made from a combination of soy sauce, sake or mirin and sugar. While it is not authentic, I add sesame oil and garlic and ginger to my teriyaki sauce in this recipe as I love the additional flavour.

The beauty of this teriyaki salmon is that is does not need lengthy marinading. Simply brush the salmon with some of the prepared teriyaki sauce just before cooking.

Salmon fillet on a bed of noodles tossed with sliced pepper, broccoli and carrot. The salmon is glazed with a dark orange teriyaki sauce and garnished with sliced spring onion and sesame seeds.

Air Fryer Teriyaki Salmon

Air Frying is my favourite way to cook salmon fillets. It is a quick and convenient method that always gives great results. I use my Ninja Foodi Multi-Cooker with silicone liners for fast and easy clean up.

To cook teriyaki salmon in an air fryer, brush with the teriyaki glaze then place skin-side down on the silicon air fryer liner. Cook at 180c/350f for 8-10 minutes until cooked through.

Teriyaki salmon can also be prepared in the oven. Brush with marinade, place on a baking tray and bake at 180c/350f for 10-12 minutes until cooked through.

Alternatively, pan fry the salmon until cooked through.

Ingredient Notes

The full list is in the recipe card below, but here are a few helpful hints about key ingredients to help you make the best Salmon Teriyaki Noodles.

Salmon – I use skin-on fillets but you can use skinless if you prefer. I do find that the skin comes off easily using the air fryer cooking method.

Noodles – Any kind of noodles you prefer. I like medium egg noodles but you can use soba or udon noodles. If you use fresh noodles you can add them straight to the stir fry pan with the sauce.

Soy Sauce – I use half dark and half light soy sauce to balance the saltiness and enhance the umami flavour of the sauce. I do not recommend using only light soy sauce as this will be incredibly salty – if you do not have dark soy then use low sodium soy sauce instead.

Mirin – You can use rice vinegar and and extra tablespoon of sugar instead of mirin.

Sugar, ginger, garlic and sesame oil – flavour enhancers for the teriyaki sauce.

Stir Fry Vegetables – I typically use broccoli, red pepper and carrot in my noodle stir fry, as I usually always have these in my fridge. Sliced cabbage, mushrooms, bok choi, mange tout and baby corn are all great in stir fry noodles.

Bowl of stir fried noodles and sliced vegetable topped with a teriyaki glazed salmon fillet and garnish with green onion and sesame seeds.

Serving and Storing

Teriyaki Salmon Noodles makes a great balanced meal as it is – full of healthy fats and protein from the salmon, carbohydrate from the noodles plus plenty of other vitamins and minerals depending on the vegetables used. Making homemade teriyaki sauce also means you can control the amount of sodium.

The beauty of this recipe is you can use almost any vegetables you like, including frozen. It is a great way to use up whatever you have or vegetables that are almost past their best. You can even use a pack of ready sliced stir fry mix to make things even easier. Add small frozen veg like peas, corn kernels and edamame straight to the wok with any fresh vegetables.

Switch up the recipe by using a different protein. This easy Teriyaki sauce can be used as a marinade or glaze for other meats like chicken and pork.

The teriyaki stir fry sauce is a great multi-tasker. Use it as a marinade for different meats or as a stir fry sauce for a whole host of combinations. I love to use it for a veggie stir fry with broccoli , mushrooms and rice topped with a soft boiled egg.

You can serve teriyaki salmon with rice instead of noodles.

If you love a bit of spice in your food, add some fresh sliced chilli to the stir fry. Chilli or red pepper flakes make a great garnish too.

Teriyaki Salmon Stir Fry is best served freshly cooked, but both the salmon and noodles can be stored in the fridge for up to 3 days. Reheat in the microwave until piping hot for best results.

I do not recommend freezing this teriyaki stir fry.

Close up shot of Teriyaki Salmon Noodles.

I hope you like this recipe as much as I do!

Don’t forget to rate the recipe and leave a comment or tag me on Instagram @carrieskitchen_ if you make it!

More Easy Stir Fry Dishes:

Teriyaki Salmon Noodles

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Noodles, Stir-Fry

Cuisine Asian, Fusion, Japanese

Servings servings

Calories 695 kcal

Equipment

Air Fryer or oven
Wok or large frying pan

Ingredients

2 fillets salmon - about 120g each
2 nests dried noodles - or 300g fresh noodles
1 bell pepper - thinly sliced
2 carrots - cut into matchsticks
200 grams Tenderstem broccoli - cut into 4cm pieces
4 spring onions - sliced and separated into white and green parts
1 tbsp neutral oil - for stir frying
2 tsp sesame seeds - optional garnish

Teriyaki Sauce

2 tbsp light soy sauce - see notes on soy sauce
2 tbsp dark soy sauce
2 tbsp mirin
1 tbsp sugar
1 tsp sesame oil
1 tbsp fresh diced garlic
1 tbsp fresh diced ginger

Instructions

To make the Teriyaki Sauce, add all the ingredients to a small bowl or jar and mix together.
Take 2 tablespoons of the Teriyaki Sauce and pour over the salmon fillets. Use a brush or clean fingers to make sure the fish is evenly coated in sauce. Air fry for 8-10 minutes or oven cook for 10-12 minutes at 180°/350℉.
While the salmon is cooking, prepare the noodles according to packet instructions. Rinse under cold water and drizzle with a little sesame oil.
Meanwhile, begin the stir fry. Heat the oil over a medium high heat. When hot, add the sliced pepper, carrots, broccoli and the white parts of the spring onion.
Stir fry for 1-2 minutes, tossing often, then add the noodles. Pour over the remaining teriyaki sauce and stir well to coat the noodles.
Cook for about 2 minutes, stirring every 30 seconds – this helps the sauce to caramelise on the noodles which gives tons of flavour.
To serve, separate the noodles over two bowls then top each with a cooked salmon fillet. Sprinkle over the sliced green spring onion and sesame seeds to garnish.

Notes

Soy Sauce

This recipe uses half dark and half light soy sauce to balance the saltiness and enhance the umami flavour of the sauce. I do not recommend using only light soy sauce as this will be incredibly salty – if you do not have dark soy then use low sodium soy sauce instead.

Notes on Cooking the Salmon