High Protein Teriyaki Salmon with Rice Noodles (Print Version)
Quick Teriyaki Salmon with rice noodles delivers a high-protein, flavorful meal. Enjoy tender salmon glazed in a savory sauce, perfect for a healthy weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese
Dietary: Dairy-Free
# Ingredients:
→ The Star Protein
01 -
4 (6-ounce) salmon fillets, skin on or off
02 -
1/4 tsp salt
03 -
1/4 tsp black pepper
→ Sweet & Savory Teriyaki Glaze
04 -
1/2 cup low-sodium soy sauce
05 -
1/4 cup mirin
06 -
2 tbsp light brown sugar, packed
07 -
1 tbsp fresh ginger, grated
08 -
2 cloves garlic, minced
09 -
1 tsp cornstarch
10 -
2 tbsp water
→ Noodle & Veggie Foundation
11 -
8 oz dried rice vermicelli noodles
12 -
2 cups broccoli florets
13 -
1 medium red bell pepper, thinly sliced
14 -
1 tbsp sesame oil
15 -
1 tbsp vegetable oil
→ Fresh Finishes & Aromatics
16 -
2 green onions, thinly sliced, for garnish
17 -
1 tbsp toasted sesame seeds, for garnish
# Instructions:
01 -
Combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp light brown sugar, 1 tbsp fresh ginger, and 2 cloves minced garlic in a small bowl. Whisk well to dissolve sugar. This forms the base for your delicious Tender Teriyaki Salmon with Rice Noodles | High Protein. Set aside.
02 -
Bring a pot of water to a boil. Cook 8 oz dried rice vermicelli noodles according to package directions; drain and rinse with cold water. Steam or blanch 2 cups broccoli florets until tender-crisp. Thinly slice 1 medium red bell pepper.
03 -
Pat dry 4 (6-ounce) salmon fillets. Season evenly with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Sear salmon, skin-side down if applicable, for 4-5 minutes per side, until cooked through and flaky. Remove and set aside.
04 -
In the same skillet, add 1 tbsp sesame oil. Add the steamed broccoli florets and sliced red bell pepper. Sauté for 3-4 minutes until vegetables are tender-crisp. Remove from skillet and set aside with the salmon.
05 -
In a small bowl, whisk together 1 tsp cornstarch and 2 tbsp water to create a slurry. Pour the prepared teriyaki glaze from Step 1 into the hot skillet. Bring to a simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to a glossy consistency. This glaze is key for your Tender Teriyaki Salmon with Rice Noodles | High Protein.
06 -
Add the cooked rice vermicelli noodles, broccoli florets, and red bell pepper back into the skillet with the thickened teriyaki sauce. Toss gently to coat everything evenly. Divide the noodle and veggie mixture among four plates. Top each serving with a seared salmon fillet.
07 -
Garnish your Tender Teriyaki Salmon with Rice Noodles | High Protein with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately and savor this high-protein, flavorful meal.
# Notes:
01 -
Pro Tip for Salmon: For perfectly tender salmon, avoid overcooking. It should flake easily with a fork but still be moist in the center. Adjust cooking time based on fillet thickness.
02 -
Make Ahead & Storage: The teriyaki glaze can be made a day in advance. Store leftover salmon and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.
03 -
Veggie Variations: Feel free to substitute or add other quick-cooking vegetables like snap peas, shredded carrots, or sliced mushrooms to the noodle foundation for added color and nutrients.
04 -
Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the teriyaki glaze or a drizzle of sriracha when serving.
# Tools You'll Need:
01 -
Large skillet
02 -
Large pot
03 -
Whisk
04 -
Grater
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 725 kcal
Total Fat: 28 g
Total Carbohydrate: 67 g
Protein: 49 g