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Salmon Teriyaki Soba Recipe
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Perfectly balanced sweet-savory teriyaki flavor!|Salmon stayed moist, noodles perfectly chewy!|Easier than takeout, tastier too!|My kids requested weekly dinner rotation!|Sauce caramelized beautifully on salmon!|Restaurant quality in twenty minutes!|Impressive date night dish, minimal effort!|Noodles soaked up all that flavor!
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Wagamama

Salmon Teriyaki Soba Recipe

Master how to make restaurant-quality Salmon Teriyaki Soba at home with this quick and easy recipe. The perfect balance of umami-rich teriyaki sauce, tender salmon, and nutty soba noodles creates an authentic Japanese meal that's ready in under 30 minutes.

Prep

15 mins

Cook

15 mins

Serve

4

Kcal

520

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 salmon fillets (about 150g each), skin on</li><li class="ingredients-single-item">200g soba noodles (buckwheat noodles)</li><li class="ingredients-single-item">150ml teriyaki sauce (store-bought or homemade)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 red pepper, thinly sliced</li><li class="ingredients-single-item">100g tenderstem broccoli, cut into bite-sized pieces</li><li class="ingredients-single-item">100g mangetout (snow peas), halved diagonally</li><li class="ingredients-single-item">2 carrots, julienned or cut into thin strips</li><li class="ingredients-single-item">4 spring onions, sliced diagonally</li><li class="ingredients-single-item">2 tbsp sesame seeds, toasted</li><li class="ingredients-single-item">1 lime, cut into wedges</li><li class="ingredients-single-item">1 sheet of nori (seaweed), cut into thin strips (optional)</li><li class="ingredients-single-item">Fresh coriander leaves, for garnish</li><li class="ingredients-single-item">1 red chilli, thinly sliced (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by marinating your salmon fillets. Place them in a shallow dish and pour over half of the teriyaki sauce, making sure each fillet is well coated. Cover and leave to marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you have time.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> When you're ready to cook, bring a large pot of water to the boil. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes until al dente. Be careful not to overcook as they can become mushy. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the red pepper, broccoli, mangetout, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still retain some crunch. Remove from the pan and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In the same pan, heat the remaining tablespoon of oil. Remove the salmon from the marinade (reserving the marinade) and place skin-side down in the hot pan. Cook for about 3-4 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until the salmon is just cooked through but still slightly pink in the middle. Remove from the pan and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Pour the reserved marinade plus the remaining teriyaki sauce into the pan and bring to a simmer for 1-2 minutes until slightly thickened. This cooking process will kill any bacteria from the raw fish marinade.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Return the cooked vegetables to the pan along with the drained soba noodles. Toss everything together to coat with the sauce and heat through for 1-2 minutes. Add most of the spring onions, saving some for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Divide the noodles and vegetables between four serving bowls. Carefully place a salmon fillet on top of each portion. Sprinkle with the remaining spring onions, toasted sesame seeds, nori strips (if using), fresh coriander leaves, and chilli slices if you like a bit of heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Serve immediately with lime wedges on the side for squeezing over the dish. The acidity from the lime juice balances the sweetness of the teriyaki sauce beautifully. Enjoy while hot!</li></ol>
FAQ for
Salmon Teriyaki Soba Recipe

Can I use different fish for this teriyaki salmon dish?

Yes, you can substitute salmon with other firm fish like cod, sea bass, or tuna. Each will provide a different flavour profile but work well with the teriyaki glaze. For a non-fish option, chicken or tofu can also be excellent alternatives.

How do I prevent soba noodles from sticking together?

Rinse soba noodles thoroughly under cold water immediately after cooking to remove excess starch. Toss them with a small amount of oil if not using straight away. For serving, it's best to add them to the sauce directly from rinsing rather than letting them sit for too long.

What's the perfect cooking time for salmon to keep it moist and tender?

For perfectly cooked salmon, aim for 3-4 minutes skin-side down, then 2-3 minutes after flipping. The fish should be slightly pink in the centre and flake easily with a fork. Overcooking will dry it out, so remove from heat when it reaches 50°C internally.

Is homemade teriyaki sauce better than store-bought for this recipe?

Homemade teriyaki sauce offers more control over sweetness, saltiness and ingredients. It typically contains soy sauce, mirin, sake, and sugar. Store-bought varieties work well for convenience, but check for additives and high sugar content. Either option will create a delicious glaze for the salmon.

How can I make this teriyaki noodle bowl spicier?

To add heat, increase the amount of fresh chilli or add a teaspoon of sriracha or sambal oelek to the teriyaki sauce. You could also include a pinch of chilli flakes when stir-frying the vegetables, or serve with additional sliced chillies on the side.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Place them in a shallow dish and pour over half of the teriyaki sauce, making sure each fillet is well coated. Cover and leave to marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you have time." }, { "@type": "HowToStep", "name": "Cook noodles", "text": "When you're ready to cook, bring a large pot of water to the boil. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes until al dente. Be careful not to overcook as they can become mushy. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Set aside." }, { "@type": "HowToStep", "name": "Stir-fry vegetables", "text": "Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the red pepper, broccoli, mangetout, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still retain some crunch. Remove from the pan and set aside." }, { "@type": "HowToStep", "name": "Cook salmon", "text": "In the same pan, heat the remaining tablespoon of oil. Remove the salmon from the marinade (reserving the marinade) and place skin-side down in the hot pan. Cook for about 3-4 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until the salmon is just cooked through but still slightly pink in the middle. Remove from the pan and set aside." }, { "@type": "HowToStep", "name": "Prepare sauce", "text": "Pour the reserved marinade plus the remaining teriyaki sauce into the pan and bring to a simmer for 1-2 minutes until slightly thickened. This cooking process will kill any bacteria from the raw fish marinade." }, { "@type": "HowToStep", "name": "Combine", "text": "Return the cooked vegetables to the pan along with the drained soba noodles. Toss everything together to coat with the sauce and heat through for 1-2 minutes. Add most of the spring onions, saving some for garnish." }, { "@type": "HowToStep", "name": "Serve", "text": "Divide the noodles and vegetables between four serving bowls. Carefully place a salmon fillet on top of each portion. Sprinkle with the remaining spring onions, toasted sesame seeds, nori strips (if using), fresh coriander leaves, and chilli slices if you like a bit of heat." }, { "@type": "HowToStep", "name": "Finish", "text": "Serve immediately with lime wedges on the side for squeezing over the dish. The acidity from the lime juice balances the sweetness of the teriyaki sauce beautifully. Enjoy while hot!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mei Tanaka", "datePublished": "2024-05-10", "reviewBody": "This teriyaki salmon is exceptional! The sauce has the perfect balance of sweet and savory, and the vegetables stay crisp. My family requested I make this again next week!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-05-12", "reviewBody": "I've been trying to incorporate more fish into my diet and this recipe is a winner! The crispy salmon skin with the tender fish and flavorful noodles make for an incredible meal.", "name": "Healthy and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-05-15", "reviewBody": "The combination of textures in this dish is amazing - from the silky soba noodles to the crisp vegetables and perfectly cooked salmon. The lime wedges are essential for that extra zing!", "name": "Texture Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Stefan Müller", "datePublished": "2024-05-18", "reviewBody": "I made this for a dinner party and everyone was impressed! The presentation is beautiful with all the colorful vegetables, and the taste is even better. Will definitely make again.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-20", "reviewBody": "This has become a weekly staple in our house. The recipe is straightforward and the results are consistently delicious. I sometimes add more chili for extra heat, but it's perfect as written!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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