Ingredients
For the Salmon:
4 salmon fillets (skin-on or skinless)
Salt & pepper, to taste
1 tbsp vegetable oil (for searing)
For the Teriyaki Sauce:
1/4 cup soy sauce (low sodium if preferred)
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove (minced)
1 tsp fresh ginger (grated)
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For the Sesame Noodles:
250g (about 8 oz) noodles (soba, rice noodles, or spaghetti)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinega
1 tbsp peanut butter (optional, for creaminess)
1 tsp chili flakes or sriracha (optional)
1 tsp sugar or honey
1 tsp toasted sesame seeds
2 green onions, thinly sliced
1 carrot, julienned (optional for crunch)
Instructions
1. Make the Teriyaki Sauce:
In a small saucepan, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat.
Stir in the cornstarch slurry if you want a thicker sauce.
Simmer 1–2 minutes until thickened. Remove from heat.
2. Cook the Salmon:
Pat salmon dry and season with salt and pepper.
Heat oil in a pan over medium-high heat.
Sear salmon, skin-side down (if using), for 3–4 minutes.
Flip and cook another 2–3 minutes until just cooked.
Pour teriyaki sauce over the salmon and simmer 1–2 minutes to glaze.
3. Make the Sesame Noodles:
Cook noodles according to package instructions, then drain and rinse under cold water.
In a bowl, mix soy sauce, sesame oil, rice vinegar, peanut (if using), chili, and sugar.
Toss noodles in the sauce until well coated.
Add sesame seeds, green onions, and carrots. Toss again.
To Serve:
Plate the sesame noodles, top with the glazed teriyaki salmon, and garnish with:
Extra sesame seeds
More green onions
A wedge of lime (optional)
Steamed broccoli or snap peas (optional for more greens