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These Teriyaki Salmon Noodles are about to become your new favourite 15-minute meal! A super quick and easy recipe, with tender teriyaki salmon fillets and gluten free noodles. These are flavour-packed and so simple to make – the perfect healthy dinner!
These Salmon Teriyaki Noodles are everything you want from a healthy dinner. Speedy, gluten free, and absolutely packed full of flavour.
I use gluten free noodles and tamari instead of soy sauce to make these easily free from gluten. But of course, you can make them with normal egg noodles if you’re not gluten free!
This teriyaki salmon is made with a super simple marinade of tamari, honey, rice wine vinegar, ginger and garlic. This is then cooked down into a sticky, delicious sauce.
I serve mine with tenderstem broccoli but you could use any veg you like – peppers, mange tout, sugar snaps, baby corn and pak choi all work really well.
Serve this teriyaki salmon with noodles as a simple lunch or a quick dinner for a busy night.
It is naturally gluten free and dairy free, and you could easily swap the salmon for chicken or tofu if you love this recipe but want to mix it up a bit.
This salmon teriyaki recipe can be made with my gluten free egg noodles, or I’ve suggested some gluten free noodle brands I love in the FAQs below.
Pair these salmon noodles with some Gluten Free Prawn Toast for an epic Asian-inspired feast, or as an alternative to favourites like my King Prawn Stir Fry Noodles.
Ingredients
There’s a printable recipe card for this easy teriyaki salmon and noodles. But for the shopping list here are the main ingredients you’ll need.
- Salmon: I use boneless salmon fillets with the skin on, but you can use skinless salmon fillets if you prefer.
- Gluten Free Noodles: You can make your own gluten free egg noodles, or these brown rice noodles are my absolutely favourite rice noodles. Such a good texture!
- Tenderstem Broccoli: Or broccolini – though you can use normal broccoli florets or any other veg you like, such as peppers, mange tout, pak choi or baby corn.
- Toasted Sesame Oil
- Tamari: This is the gluten free alternative to soy sauce – which contains wheat.
For the teriyaki marinade:
- Tamari
- Honey: Or maple syrup if you prefer.
- Chopped Garlic: Or garlic paste.
- Chopped Ginger: Or ginger paste.
- Rice Wine Vinegar: Or you could use Mirin.
I also serve my teriyaki salmon noodle bowl with sesame seeds and chopped spring onions (also known as scallions or green onions).
How to Make Teriyaki Salmon Noodles
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these teriyaki salmon noodles are to make.
Make the teriyaki sauce by mixing together all the marinade ingredients. Pour over the salmon fillets and leave to marinade for a few minutes (or 10-15 minutes, if you can spare it!).
Chop the tenderstem broccoli into 2-3 pieces. Cook the gluten free noodles as per the pack instructions, drain then rinse with cold water to stop them sticking together too much.
Heat the sesame oil in a wok. Once hot, use tongs to add the salmon fillets, skin-side-down, to the pan, reserving the extra marinade. (You’ll need this in a minute).
Cook the salmon fillets on a medium-high heat for 1-2 minutes each side. Once cooked, remove from the pan onto a plate.
Add the tenderstem broccoli to the pan, stir fry for 1-2 minutes then remove from the pan.
Pour the leftover marinade into the wok and bring to the boil. Cook for 1-2 minutes until it starts to thicken, then pour over the salmon fillets.
Place the wok back on the heat and add the drained noodles and tenderstem broccoli. Pour over the tamari and a tiny bit of extra toasted sesame oil and toss to coat.
Serve the noodles in bowls with the salmon fillets on top. Drizzle over the teriyaki sauce and sprinkle with sesame seeds and chopped spring onion to serve.
Storing and Freezing
Any leftovers of this teriyaki salmon recipe can be kept in the fridge for a day-or-so. Reheat in the wok or microwave before eating.
I wouldn’t recommend freezing this teriyaki salmon noodle recipe – it’s best eaten fresh.
You could, however, freeze the uncooked salmon in the marinade and defrost before cooking.
Frequently Asked Questions
Here are some FAQs about this easy teriyaki salmon noodles recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I used the ZENB noodles for this recipe, which are more similar in texture to egg noodles than rice ones. I also really love the King Soba Brown Rice Noodles as they have a fantastic texture. Failing that, you can use gluten free spaghetti or make your own gluten free egg noodles instead!
This teriyaki salmon noodles recipe is best eaten fresh, but you can meal prep the various elements to save time later. Try making the marinade in bulk and keeping it in the fridge. You can also marinade the salmon fillets then freeze them – then simply defrost before cooking.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Teriyaki Salmon Noodles
Ingredients
- 2 salmon fillets
- 160 g gluten free noodles, I used ZENB
- 100 g tenderstem broccoli
- 1 tbsp toasted sesame oil
- 1 tbsp gluten free tamari
For the teriyaki marinade:
- 3 tbsp gluten free tamari
- 2 tbsp honey
- 2 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tbsp rice wine vinegar
To serve:
- Sesame seeds
- Chopped spring onions
Instructions
- Make the teriyaki sauce by mixing together all the marinade ingredients. Pour over the salmon fillets and leave to marinade for a few minutes (or 10-15 minutes, if you can spare it!).
- Chop the tenderstem broccoli into 2-3 pieces. Cook the gluten free noodles as per the pack instructions (usually by adding to boiling water for 5 minutes), drain then rinse with cold water.
- Heat the sesame oil in a wok. Once hot, use tongs to add the salmon fillets, skin-side-down, to the pan, reserving the extra marinade. (You'll need this in a minute). Cook on a medium-high heat for 1-2 minutes each side. Once cooked, remove from the pan onto a plate.
- Add the tenderstem broccoli to the pan, stir fry for 1-2 minutes then remove from the pan.
- Pour the leftover marinade into the wok and bring to the boil. Cook for 1-2 minutes until it starts to thicken, then pour over the salmon fillets.
- Place the wok back on the heat and add the drained noodles and tenderstem broccoli. Pour over the tamari and a tiny bit of extra toasted sesame oil and toss to coat.
- Serve the noodles in bowls with the salmon fillets on top. Drizzle over the teriyaki sauce and sprinkle with sesame seeds and chopped spring onion to serve.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making these teriyaki salmon noodles.
- Storing and Freezing: This recipe is best made fresh and I would not recommend freezing. Leftovers can be kept in the fridge and reheated in the microwave or wok. See the post above for tips on prepping ahead of time.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Teriyaki Salmon Noodles recipe!
Nutrition
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Where can I buy the Zenb noodles?
I’m afraid they’ve closed their UK division so it looks like eBay is the only place at the moment – what a shame!
Teriyaki salmon noodles sound absolutely delicious and perfect for a quick, healthy meal! This recipe’s focus on gluten-free ingredients makes it especially appealing to those with dietary restrictions. It’s great that you’ve included detailed steps and alternative ingredient suggestions, ensuring flexibility. For more quick and flavorful meal ideas, check out https://Chipotlmenu.com. We’d love to collaborate on similar recipes or healthy dining trends.
This one’s an absolute banger! We used Koh Lee rice noodles the first time and Sainsbury’s own brand rice noodles the second time (different preparation methods so always worth double checking the packaging!) and both times it was absolutely delicious, with the added bonus of being quick to make and very healthy to boot.
This recipe is detailed and easy to follow, with great gluten-free alternatives. The step-by-step guide makes cooking simple, and the suggested variations add flexibility. However, reducing promotional content and including more tips on flavor https://chipotlesmenus.com/ enhancements, like spice or citrus, could improve it. A quick mention of alternative proteins and veggies would also add value. Overall, it’s a great, healthy meal option!
This recipe is detailed and easy to follow, with great gluten-free alternatives. The step-by-step guide makes cooking simple, and the suggested variations add flexibility. However, reducing promotional content and including more tips on flavor chipotlesmenus.com/ enhancements, like spice or citrus, could improve it. A quick mention of alternative proteins and veggies would also add value. Overall, it’s a great, healthy meal option!
Love the noodles reciepe. It would pair up well with the perfect burrito from the Chipotle menu Can’t wait to try!
Love the noodles. It would pair up with the perfect burrito from the Chipotle menu Can’t wait to try some new edits.