Juicy salmon glazed in homemade teriyaki sauce, served over sesame noodles with fresh veggies — a quick, vibrant, and satisfying Asian-inspired dish. 

 Ingredients

For the Salmon 

4 salmon fillets (about 150–200g each) 

2 tbsp soy sauce 

2 tbsp mirin (or rice wine) 

2 tbsp sake (optional) 

2 tbsp honey or brown sugar 

1 tbsp fresh ginger, grated 

1 clove garlic, minced 

1 tsp sesame oil 

For the Sesame Noodles 

250g noodles (egg noodles, soba, or spaghetti) 

2 tbsp sesame oil 

2 tbsp soy sauce 

1 tbsp rice vinegar 

1 tbsp honey or maple syrup 

1 tbsp peanut butter or tahini (optional for creaminess) 

1 tsp chili flakes or sriracha (optional, for spice) 

1 clove garlic, minced 

Veggies & Garnishes 

1 carrot, julienned 

1 cucumber, julienned 

1 cup shredded cabbage (red or green) 

2 spring onions, sliced 

1 tbsp sesame seeds (toasted) 

Fresh cilantro or coriander 

Lime wedges for serving 

 Instructions

1. Make the Teriyaki Glaze 

In a saucepan, combine soy sauce, mirin, sake (if using), honey, ginger, and garlic.

Simmer on medium heat for 3–4 minutes until slightly thickened into a glaze. 

2. Cook the Salmon 

Heat a skillet or grill pan over medium-high heat with a little sesame oil.

Place salmon fillets skin-side down and cook 3–4 minutes.

Flip and brush generously with the teriyaki glaze. Continue cooking another 3–4 minutes, basting until caramelized and glossy. 

3. Prepare the Sesame Noodles 

Cook noodles according to package instructions, then drain.

In a bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter/tahini (if using), garlic, and chili flakes.

Toss noodles with the sauce until well coated. 

4. Assemble the Bowl 

Place a serving of sesame noodles in each bowl.

Top with teriyaki salmon. 

Add fresh carrot, cucumber, cabbage, and sprinkle with spring onions, sesame seeds, and cilantro. 

Serve with lime wedges for a fresh squeeze on top. 

 Tips & Variations

For a lighter dish, swap noodles with zucchini noodles (zoodles). 

Add edamame or snap peas for extra protein and crunch. 

Make it spicy by adding chili oil or extra sriracha. 

Leftover teriyaki glaze can be stored in the fridge for up to 1 week!