Teriyaki Sesame Salmon with Ginger Noodles
Teriyaki Sesame Salmon with Ginger Noodles is a quick and easy weeknight dinner recipe that comes together with mostly pantry staple ingredients and that too in around 30 minutes! Pan-fried ginger sesame noodles with a fiery wok flavor are perfect to serve with a buttery, freshly prepared salmon fillet!
This recipe is sponsored by Sea Cuisine. We’re using their Teriyaki Sesame Salmon to create today’s easy and delicious recipe!
Teriyaki salmon with ginger noodles is just one of those meals that you want to repeat week after week! Soy sauce, sesame oil, fresh garlic and ginger flavor the noodles and when you pan fry them in a hot skillet, you’re left with an almost smoky, slightly crispy, slightly chewy noodle dish that pairs beautifully with the sweet umami flavors of teriyaki sesame salmon.
Top your noodles and salmon off with a generous sprinkle of green onions and lots of toasted sesame seeds for the ultimate noodle-house dinner, at home, in less time than it would take to order and pick up take out.
Ingredients for salmon with ginger noodles recipe:
- Sea Cuisine Teriyaki Sesame Salmon: This is a great little shortcut to getting dinner on the table faster! Sea Cuisine’s Alaskan Salmon fillets are seasoned with ginger, soy sauce, & red pepper, responsibly sourced, and loaded with 18g of protein per serving!
- Egg noodles: I like to use a medium width egg noodle for this recipe. But you could also use ramen noodles or other types of egg noodles here too. Just be sure to prepare the noodles according to package directions as the cooking time can vary greatly from noodle to noodle. If you want to use rice noodles, keep in mind you won’t be able to wok-fry them the same way as egg noodles. You’ll just want to toss them quickly in the sauce and remove. Wok-frying works best with egg noodles.
- Butter: Is used as the base to saute the green onions, fresh garlic and fresh ginger.
- Garlic + Ginger: Fresh grated garlic clove and ginger add tons of flavor to the noodles along with the various sauces we’re using in the recipe.
- Green Onions: or scallions give the noodles a bit more color and a subtle onion flavor without it being overpowering.
- Sauces: you’ll need low sodium soy sauce, toasted sesame oil, fish sauce, and oyster sauce. These are all pantry staple ingredients for those of us that make Asian-inspired recipes often. Keep in mind if you have a shellfish allergy or don’t consume shellfish, the oyster sauce can be replaced with oyster mushroom sauce which is typically vegetarian-friendly.
- Sugar: adds a hint of sweetness and balances out all the salty sauces we’re using.
- Sesame seeds: Are great as a garnish and also enhance the nutty, toasty flavor of the toasted sesame oil in the noodles.
How to make pan seared salmon with ginger noodles:
- Cook the Salmon. Heat a large skillet over medium heat. Add the salmon fillets from frozen in a single layer and sear for 10-11 minutes. Flip them halfway through until the salmon is cooked. Remove the salmon to a plate and keep it warm while you prepare the noodles.
- Boil the noodles. Heat a large pot of water to boiling. When the water reaches a boil, add the noodles and cook them according to package directions. Start on the noodle sauce when there’s 2 minutes remaining. Then drain the noodles when they are done.
- Start the noodle sauce. When there is 2 minutes left for the noodles to finish cooking, add the butter to the same skillet that you prepared the salmon in (this makes for a much easier clean up!) When the butter melts, add the garlic, ginger, and the white portion of the green onions and sauce for 45-60 seconds or until fragrant but without browning. Add the sugar and all the sauces that are listed. Then add the noodles and quickly toss them in the sauce. Stir-frying the noodles over medium high heat. Alternating with the noodles resting and sizzling in the pan and tossing them. This is what gives these that wok-fired flavor! Do this for 3 minutes or until some of the noodles begin to brown and crisp up! Serve the noodles as a base topped with chopped spring onions, sesame seeds, and a prepared Teriyaki Sesame Salmon fillet on top!
I’m telling you, this is totally a restaurant quality meal right here!
A big thank you to our friends over at Sea Cuisine for sponsoring this post!
Teriyaki Sesame Salmon with Ginger Noodles
Teriyaki Sesame Salmon with Ginger Noodles is a quick and easy weeknight dinner recipe that comes together with mostly pantry staple ingredients and that too in around 30 minutes! Pan-fried ginger sesame noodles with a fiery wok flavor are perfect to serve with a buttery, freshly prepared salmon fillet!
Ingredients
- 1 (9 ounce) pack Sea Cuisine Teriyaki Salmon Fillets
- 8 ounces egg noodles (or ramen noodles)
- 2 tablespoons butter
- 4 cloves garlic, pressed
- 1 ½ tablespoons ginger (paste or grated)
- 3 scallions, thinly sliced (greens and white separated)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon EACH: toasted sesame oil AND fish sauce
- 2 teaspoons oyster sauce
- 1 tablespoon sugar
- Sesame seeds, for serving
Instructions
- BOIL: Heat a large pot of water to boil. Prepare the noodles according to package directions. Time the noodles to cook so that they’re done once you start on the sauce. Drain the noodles in a sieve and set aside.
- SALMON: Heat a large skillet over medium heat. Add the salmon filets to the skillet and cook for 10-11 minutes, flipping halfway through until the salmon is done. Remove the salmon fillets to a plate and keep warm.
- TOSS NOODLES: When there are 2 minutes remaining for the noodles to be done, melt the butter in the same skillet over medium-high heat. Add the garlic, ginger, and white portion of scallions and saute until fragrant, about 45-60 seconds. Season the ginger garlic mixture with the soy sauce, sesame oil, fish sauce, oyster sauce and sugar and stir to combine. Add the prepared noodles, stir to combine, let sit for 1 minute and sizzle in the pan, then toss, and continue to cook and toss for another 2 minutes. This gives the noodles a smoky, toasty flavor.
- SERVE: Sprinkle with green portion of scallions, sesame seeds, and serve noodles topped with prepared salmon fillets.
Your picture shows sauce on the salmon but there is no reference in the recipe that I see adding the salmon to the sauce. In fact, you don’t say what to cook the salmon filets in – are you just adding them to a dry skillet? Are you putting them back in the pan after removing the noodles to get some sauce on them? Are you reserving some sauce before putting in the noodles? The picture shows the salmon coated in the sauce, not just drizzled over. Please clarify. Thank you.
Hi Melanie! The salmon filets already come coated in the teriyaki sesame sauce. When you add them from frozen to the skillet it creates that glaze. In transparency, I sprayed them with a bit of avocado oil at the end, so that the sauce shines for pictures and sprinkled with a few extra sesame seeds. The salmon filets cook in a dry pan as the glaze has enough oils so that the fish doesn’t stick to the pan. If you’re nervous about it, you can spray it with a bit of cooking spray, however, it’s not necessary for the recipe. Hope that answers your questions 🙂
Thank you! Guess I should have read the entire article instead of of hitting the Jump to Recipe button. Thanks for the clarification. I am thinking that I could also just make extra sauce for the salmon if I have plain salmon to work with. Looking forward to trying it.
Can’t wait to try the noodles! Was also hoping for the salmon recipe though!
Glad you’ll be giving them a try! ☺️
WOW looks so yummy!! Thanks for sharing: )