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Teriyaki Salmon with Soba Noodles

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Servings 2


  • 2 tbsp tamari
  • 2 tbsp mirin
  • 2 tbsp sake (Japanese rice wine)
  • 1 tbsp caster sugar
  • 1 tbs vegetable oil
  • 2 salmon fillets
  • ½ tbsp sesame oil
  • 180g soba noodles
  • 2 pak choy, halved
  • 1 spring onion, sliced to garnish
  • sesame seeds


  • To make the teriyaki sauce, combine the tamari, mirin, sake and caster sugar in a bowl and stir to combine.
  • Heat vegetable oil in a non-stick frying pan over high heat. Add the salmon and cook, turning, for 2-3 minutes until just cooked. Turn off heat and pour over the teriyaki sauce.
  • Meanwhile, cook soba noodles according to packet instructions (usually around 3 minutes). Drain and rinse thoroughly. Mix through sesame oil, sesame seeds and spring onion.
  • Cook pak choy in leftover noodle water for 1-2 minutes until leaves are just wilted and stems have softened.
  • Divide noodles and pak choy onto serving dishes, top with salmon and extra spring onion. Pour any remaining sauce over the salmon and noodles. Sprinkle with sesame seeds.