Simple Teriyaki Salmon Ramen Bowl w/ Broccoli
You’ll love these slurp-worthy Ramen noodles topped with tender Teriyaki salmon! It’s a simple weeknight dinner your entire family will LOVE.
Table of Contents
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
- Bell pepper
- Water chestnuts
- Sesame seeds
- Teriyaki sauce (you can use store-bought or try my homemade version)
- Soy sauce
- Brown sugar
- Corn starch
- Fresh ginger
How to Make Teriyaki Salmon Ramen Bowls
If you’re using your own Teriyaki sauce, skip to step 4.
- 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.
- 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.
- Set it aside to cool.
- Preheat the oven to 425º F.
- 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.
- 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).
- 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.
- 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.
- Drain the noodles once they’re ready and transfer them to bowls.
- 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.
- Finally, add the veggies to each bowl and drizzle a little more Teriyaki sauce over your noodles and veggies if you’d like!
- Garnish with sesame seeds.
Helpful Kitchen Tools
- Sharp knife
- Cutting board
- Sheet pan
- Sauce pot
- Measuring cups & spoons
- Meat thermometer
- Steamer basket
- 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?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
More Salmon Recipes You’ll Love
- Thai Sweet Chili Air Fryer Salmon Bites
- Easy Miso Salmon
- Poached Salmon in Tomato & Wine Sauce
- Easy Salmon Burgers
Teriyaki Salmon and Ramen Bowl
- 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.