Teriyaki Salmon 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.

Teriyaki Salmon and Ramen Bowl

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  • 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.


If you're strapped for time and don't want to marinate the salmon, simply drizzle the salmon with some teriyaki sauce before baking it and baste it every five minutes until done.