Teriyaki salmon with udon noodles and stir‑fried vegetables

Teriyaki salmon with udon noodles and stir‑fried vegetables

Dinner Like A Boss
4 people
20 mins
Cooking time
15 mins
Benito Martin

The teriyaki salmon part of this meal is another of my ‘go-to’ dinners, and makes a regular appearance when we go camping. It’s also a great dish to keep in the freezer – marinate the fish to be frozen in a freezer bag for 2–3 hours in the refrigerator, then freeze it. Defrost it in the refrigerator before cooking. The stir-fried vegetables are fairly simple because the teriyaki salmon is very flavoursome.


Quantity Ingredient

Teriyaki salmon

Quantity Ingredient
60ml soy sauce
2 tablespoons mirin
2 teaspoons caster sugar
1 tablespoon honey
600-800g skinless salmon filet

Stir-fried vegetables and noodles

Quantity Ingredient
1 bunch baby bok choy
270g udon noodles
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
150g snow peas, ends trimmed, thinly sliced lengthways
1 small handful coriander leaves, optional


  1. For the teriyaki salmon, combine the soy sauce, mirin, sugar and honey in a small saucepan. Bring to the boil, then simmer for 2 minutes. Pour the mixture into a shallow dish and leave to cool for 10 minutes. Set aside the saucepan to reuse later.
  2. Meanwhile, cut the salmon into four portions and remove any remaining bones. Place the fish in the cooled marinade and turn to coat. Set aside for 10–15 minutes. Line a baking tray with foil and place a grill shelf about 10 cm away from the heat.
  3. To prepare the noodles and vegetables, bring a large saucepan of water to the boil for the noodles. Next, trim the ends of the bok choy, then shred the stalks and leaves, keeping the stalks and leaves separate.
  4. Cook the noodles in the boiling water for 10 minutes, or according to the packet instructions. Drain the noodles well and rinse them under hot water to prevent them from sticking. Return the noodles to the saucepan, add the sesame oil and toss to coat.
  5. While the noodles are cooking, heat the grill to high. Remove the salmon from the marinade (reserving the marinade) and place it on the lined tray. Grill (broil) the salmon for 3–4 minutes on each side, or until the fish is just cooked through. The exact cooking time will depend on the thickness of your fish. Pour the reserved marinade back into the small saucepan and warm it through over a very low heat.
  6. Once you turn the fish, heat 1 tablespoon of the vegetable oil in a wok or large frying pan over a medium heat. Add the garlic and ginger and stir-fry for 30 seconds, or until fragrant. Increase the heat to high, add the bok choy stalks and 1 tablespoon of water and stir-fry for 1 minute. Add the snow peas and bok choy leaves and stir-fry for 2 minutes, or until the vegetables are tender.
  7. Divide the noodles between bowls and top with the stirfried vegetables and a piece of salmon. Spoon over the hot marinade and scatter over coriander leaves (if using).


  • Mirin is a sweet, spirit-based rice liquid available from some supermarkets and from Asian food stores. Along with soy, it is the traditional ingredient of teriyaki.


  • You can swap around the vegetables to suit your family. Green beans, red capsicum and mushrooms all work well too. Carrots can be used, but slice them thinly and add 1–2 tablespoons of water to the pan to help them cook – they will take 3–4 minutes.
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