Teriyaki Salmon Noodle Bowls
The BEST teriyaki covered salmon bowl with roasted vegetables, gluten free ramen and crunchy cucumbers.
The sauce coats the noodles just right – it’s hard to grab everything into one bite with chop sticks, but you should try.
I cut the salmon filets into 3 little portions so we had 6 “pieces” – they fit better in a bowl full of noodles and of course the sauce coats more of it too.
My favorite sauce.
This is BY FAR, my favorite sauce I’ve made.
Simply measure the ingredients – orange juice, coconut aminos, honey, ginger, garlic and hot sauce. Pour everything into a small saucepot. Bring to a simmer and turn the heat off. Stir a bit and set aside until needed.
It’s delicious. I double the recipe to serve extra at the table. Plus, it stores really well for a few days. Just heat up and enjoy.
More Salmon recipes I love.
Teriyaki Salmon Noodle Bowls
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2 salmon filets, cut into 6 pieces
- 2 tablespoons soy sauce or tamari
- 1 tablespoons coconut aminos
- 1 bunch broccolini
- 1/2 red bell pepper, sliced
- 1 tablespoon sesame oil
- 1 package gluten free ramen, cooked according to package instructions
- 1 cup cucumber, diced
- 1 teaspoon sesame seeds
- 1/4 cup sliced kale or scallions, to garnish
Teriyaki Sauce
- 1/2 cup coconut aminos
- 1/3 cup orange juice
- 1/2 teaspoon tapioca powder
- 2 tablespoons honey
- 1 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 pinch red pepper flakes
- 1/2 teaspoon sriracha hot sauce (optional)
Instructions
- Place the salmon pieces skin side up, soy sauce and coconut aminos in a container with a lid. Refrigerate for 30 minutes.
- Preheat your oven to 425F. Place a piece of parchment paper on a baking sheet tray. Remove the salmon and place the pieces on the sheet tray. Roast for 5 minutes.
- Remove from the oven and place the broccolini and red bell pepper slices on the sheet tray with the salmon. Drizzle with the 1 tablespoons sesame oil. Place back into the oven for 6 more minutes or until the salmon is cooked to your liking.
- Meanwhile, boil the ramen noodles. Drain and rinse the noodles with cold water to separate them.
- To make the teriyaki sauce, mix together the coconut aminos, orange juice and tapioca powder in a small saucepot. Mix enough to dissolve the tapioca.
- Turn the heat on and add in the remaining ingredients. Bring to a simmer and turn the heat off. Stir and set a side until needed.
- Drizzle a few teaspoons of teriyaki sauce over the pieces of salmon.
- To arrange the bowls, place the noodles on the bottom. Top with a few salmon pieces, broccolini, red pepper slices and cucumber. Drizzle the teriyaki sauce on top and garnish with sesame seeds, kale and/or scallions.
- Prep Time: 10
- Cook Time: 15
- Category: seafood
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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