Japanese Salmon Ramen Recipe

Name: Japanese Salmon Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs salmon fillets, skinned and boned; coarse salt & freshly ground black pepper; 5 tablespoons teriyaki marinade, store-bought; vegetable oil, for rubbing; 2 tablespoons red wine vinegar; 1/4 cup sweet chili sauce; 6 tablespoons asian fish sauce; 3 tablespoons fresh ginger, finely grated; 1 lb soba noodles; 1 tablespoon instant bouillon granules; 1/2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced; 1 1/2 cups Baby Spinach; 1 tablespoon sesame seeds, toasted

Servings: persons

1 1/2 lbs salmon fillets, skinned and boned
coarse salt & freshly ground black pepper
5 tablespoons teriyaki marinade, store-bought
vegetable oil, for rubbing
2 tablespoons red wine vinegar
1/4 cup sweet chili sauce
6 tablespoons asian fish sauce
3 tablespoons fresh ginger, finely grated
1 lb soba noodles
1 tablespoon instant bouillon granules
1/2 cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
1 1/2 cups Baby Spinach
1 tablespoon sesame seeds, toasted

1
Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
2
Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
3
Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
4
Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
5
Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
6
To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs salmon fillets, skinned and boned, coarse salt & freshly ground black pepper, 5 tablespoons teriyaki marinade, store-bought, vegetable oil, for rubbing, and more.

Yes, Japanese Salmon Ramen falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Salmon Ramen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions