Teriyaki Salmon With Sesame Noodles and Sweet Peas

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This quick and tasty Teriyaki Salmon is ready in just 20 minutes. Flaky salmon with crispy skin and a sweet teriyaki glaze. Sesame noodles with sweet peas turn this into the perfect weeknight treat. Stir-fried vegetables would also complement this salmon dish well.

recipe updated Jun 16, 2020


  • Sesame seeds icon
    Sesame seeds
    1 tsp (about 3g)
  • Scallion icon
    x 2 (about 30g)
  • Garlic clove icon
    Garlic clove
  • Sesame oil icon
    Sesame oil
    2 tsp (about 10ml)
  • Teriyaki sauce icon
    Teriyaki sauce
    3 tbsp (about 53g)
  • Salmon filet icon
    Salmon filet
    x 2 (about 270g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 15ml)
  • Water icon
    2⅛ cups (about 500ml)
  • Salt icon
    1 pinch
  • Egg noodles icon
    Egg noodles
    ½ cup (about 150g)
  • Peas icon
    75g (about ½ cup)
  • Sherry vinegar icon
    Sherry vinegar
    1 tbsp (about 15ml)
  • Soy sauce icon
    Soy sauce
    1 tbsp (about 15ml)


  • kCook icon Wooden spoon
  • kCook icon Small bowl
  • kCook icon Large serving bowl
  • kCook icon Plate
  • kCook icon Large saucepan
  • kCook icon Frying pan

Step preview

  1. Add garlic clove, sesame oil and teriyaki sauce to a clean small bowl
  2. Mix with tablespoon until well combined
  3. Add salmon filet to the small bowl
  4. Heat vegetable oil to a clean frying pan
  5. Transfer content of small bowl to frying pan
  6. Cook skin side down in frying pan until crispy - approx 3 min
  7. Turn
  8. Cook in frying pan until just cooked - 8 min
  9. Add water, salt, egg noodles and peas to a clean large saucepan
  10. Cook until tender - approx 3 min
  11. Drain
  12. Return
  13. Add sesame oil, sherry vinegar and soy sauce to the noodles
  14. Toss until coated
  15. Transfer noodles to 2 large serving bowls
  16. Transfer fish to 2 large serving bowls
  17. Top with sesame seeds and scallion
  18. Serve immediately
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