Teriyaki Salmon Ramen Bowl
The photo above is what an indecisive Friday night looks like when I don’t opt for take-out (and I often do because Friday evening = tired). I had salmon, and I had instant Ramen noodles in my pantry, so this recipe basically wrote itself as I rummaged through the crisper for veggies. I went with broccoli because I love it; a green bell pepper, because it was starting to flash me a furrowed brow every time I opened the crisper; and some water chestnuts, because I’d forgotten about them the last time I made a stir fry. (I ALWAYS forget the water chestnuts.)
I made my teriyaki sauce from scratch which was actually really easy and I’ll never buy the stuff in a store again. I’m not trying to be a purist here; this dish includes instant Ramen noodles for crying out loud. SO NOT PURE. But I will say that homemade teriyaki does taste better. I also like to avoid all of that other crap that is in the store bought stuff.
Okay, so I’m a purist when it comes to dressings and sauces, just not Asian noodles I guess.
With the combination of instant Ramen noodles and deliciously marinated salmon, this dish screams broke-ass college kid meets well-intentioned but lazy 30-something. There really is something for everyone! And I guarantee that you’ll be Ramen this deliciousness into your mouth without hesitation.
Get the Recipe:
Teriyaki Salmon and Ramen Bowl
- 1 6 oz salmon fillet, boneless and skinless (if not skinless, you can remove the skin once it's cooked)
- 1 package of instant Ramen noodles
- 1 cup of broccoli florets
- 1 cup bell pepper, cut into 1" chunks
- 1/2 cup of sliced water chestnuts
- Sesame seeds, for garnish
TERIYAKI SAUCE (this will make approx. 1.5 cups)
- 1/4 cup Kikkoman soy sauce
- 1 cup water
- 1/2 tsp fresh ginger, minced
- 1/4 tsp garlic powder
- 2 TBSP packed brown sugar
- 1 TBSP honey
- 2 TBSP cornstarch
- 1/4 cup cold water
- In a saucepan, combine the soy sauce, water, ginger, garlic powder, brown sugar, and honey, and begin heating over medium heat.
- Bring to a simmer and allow to simmer for approx. 3 minutes.
- Mix the cornstarch and cold water in a cup until the cornstarch is dissolved.
- Add to saucepan.
- Reduce heat to medium-low.
- Heat until the sauce thickens to your preference.
- If it's too thick, you can add water to thin it out.
- Set aside and allow to cool.
- Once cooled to at least room temp, place the salmon fillet into a large freezer bag. Add half of the teriyaki sauce and shake it up. Allow to sit for 20-30 minutes for a quick marinade.
- Preheat the oven to 425 degrees F.
- Bake salmon for 15 minutes, or until tender and flaky.
- While the salmon bakes, prepare the instant Ramen noodles as per the package's instructions.
- Steam the broccoli, bell pepper, and water chestnuts for approx. 7 minutes or until tender.
- Drain the noodles when ready, and place into a large bowl.
- Drizzle some of the remaining teriyaki sauce onto the noodles and toss to coat.
- Add the steamed vegetables.
- When the salmon is ready, flake into chunks and add to the bowl.
- Toss everything to mix.
- Serve and garnish with sesame seeds if desired.