You’ll love these slurp-worthy Ramen noodles topped with tender Teriyaki salmon! It’s a simple weeknight dinner your entire family will LOVE.

Teriyaki Salmon Bowl

Why You’ll Love This Teriyaki Salmon Ramen Bowl

This one’s a keeper! You’ve got crisp veggies, tender salmon slathered in a homemade Teriyaki sauce, and a family favorite—Ramen noodles. These noodles are perfect for stir fry-inspired dishes, not to mention they’re incredibly easy and make for a perfect hasty weeknight meal.

What to Serve With This Salmon Bowl

We’ve already got everything going on in this bowl: protein, veggies, and a starch. But if you’re looking to save room for sides, here are a few great recommendations.


Here’s a quick glance at the ingredients. You can find the exact measurements in the recipe card below.

Salmon noodle bowl

  • Salmon fillets (skinless & boneless)
  • Instant Ramen noodles
  • Broccoli
  • Bell pepper
  • Water chestnuts
  • Sesame seeds
  • Teriyaki sauce (you can use store-bought or try my homemade version)

Teriyaki sauce

  • Water
  • Soy sauce
  • Garlic
  • Brown sugar
  • Corn starch
  • Honey
  • Fresh ginger

How to Make Teriyaki Salmon Ramen Bowls

If you’re using your own Teriyaki sauce, skip to step 4.

  1. In a small pot, combine the soy sauce, water, ginger, garlic, brown sugar, and honey. Bring it to a simmer over medium heat. Reduce the heat to low and let it simmer for 3-5 minutes or until it thickens a bit.
  2. Mix the cornstarch with cold water, whiskin it with a fork until there are no lumps and the cornstarch is fully dissolved; whisk it into the teriyaki sauce. Continue to simmer, stirring occasionally, until the sauce thickens to your preference.
  3. Set it aside to cool.
  4. Preheat the oven to 425º F.
  5. Take the salmon out and pat it dry with some paper towels. Hit it with a bit of olive oil and season it with salt and pepper. Brush a light coating of Teriyaki sauce over it.
  6. Pop it in the oven and bake for 7-10 minutes, depending on the thickness of the filets. You want to aim for an internal temperature of 140-145º F. (Use a meat thermometer to check internal temperature).
  7. Using a steamer, steam the broccoli, bell peppers, and water chestnuts until they are fork tender, but still crisp. This should take about 5-7 minutes.
  8. Lastly, cook your Ramen noodles. To save room on the stove (and limit dishes), I wait until the veggies have finished steaming and use the already boiling water to cook the noodles.
  9. Drain the noodles once they’re ready and transfer them to bowls.
  10. Now you can brush the salmon fillets with your desired amount of Teriyaki sauce! Then place each over a bowl of noodles. You can cut your fillets into bite-sized chunks beforehand if you prefer, or just flake away at it in the bowl.
  11. Finally, add the veggies to each bowl and drizzle a little more Teriyaki sauce over your noodles and veggies if you’d like!
  12. Garnish with sesame seeds.

Helpful Kitchen Tools

Recipe Tips

  • If the Teriyaki sauce ends up being too thick for your liking, simply water it down with a little water—1 TBSP at a time until you get the consistency you want.
  • When brushing Teriyaki sauce onto the salmon prior to baking, be sure to be conservative with the sauce. Sugar burns under the heat, and you don’t want a charred glaze on your salmon.
  • If you don’t have a steaming basket, you can steam your veggies by popping a strainer over a pot of boiling water. Place the veggies in the strainer and cover them with a large lid from another pot. You could also cook them in an air fryer or fry them in a pan if you prefer. I went with steamed because I love that fresh crunch!

Storage & Reheating Recommendations

If you have leftovers, you can store them in an airtight container and keep them in the fridge for up to 3 days.

To reheat, you can either nuke them in the microwave or toss into a pan over the stove until heated through.

Have You Made This Recipe?

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More Salmon Recipes You’ll Love

Teriyaki Salmon and Ramen Bowl

You'll love these slurp-worthy Ramen noodles topped with tender Teriyaki salmon! It's a simple weeknight dinner your entire family will LOVE.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 12 oz skinless, boneless salmon fillets
  • 2 packs of Instant Ramen Noodles
  • 2 cups broccoli florets
  • 2 cups chopped bell pepper (cut into 1" chunks)
  • 1 cup sliced water chestnuts
  • Sesame seeds, for garnish

TERIYAKI SAUCE (Makes about 1.5 cups)

  • 1 cup water
  • 1/4 cup Kikkoman soy sauce
  • 2 garlic cloves, grated to a paste or minced
  • 2 TBSP packed brown sugar
  • 2 TBSP cornstarch
  • 1 TBSP honey
  • 1/2 tsp fresh ginger, grated or minced



  • In a saucepan, combine the soy sauce, water, ginger, garlic, 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 10 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.
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