Teriyaki Salmon Salad Recipe

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  • Spring Onions – 6, finely shredded
  • Salmon Fillets – 4, with skin, about 115 gms each
  • Teriyaki Sauce – 4 tblsp
  • Thread Egg Noodles – 225 gms
  • Fresh Ginger – 1 tsp, grated
  • Green Pepper – 1, finely shredded
  • Carrots – 2, finely shredded
  • Sesame Seeds -2 tblsp
  • Rice Vinegar – 2 tblsp
  • Salt and Pepper
  • Lime Wedges  to serve


  1. Place half the shredded spring onions in a small bowl of cold water with a couple of ice cubes.
  2. Leave in the fridge for at least 1 hour until spring onions are curly.
  3. Put the salmon fillets in a shallow dish and pour over the teriyaki sauce.
  4. Cover and leave to marinate at room temperature for 30 minutes.
  5. Cook the noodles in a saucepan of boiling water for 4 to 5 minutes, or according to the instructions on the packet, until soft.
  6. Drain well and refresh under cold running water.
  7. Transfer to a bowl.
  8. Heat the oil in a wok and add the ginger, pepper, carrot and remaining spring onions.
  9. Stir-fry for a minute.
  10. Add the sesame seeds and stir-fry for a further minute.
  11. Cool for 10 minutes then add to the noodles with the vinegar and toss well to mix.
  12. Season with salt and pepper.
  13. Heat a non-stick frying pan and add the salmon fillets, skin side down.
  14. Cook for a minute on each side until browned.
  15. Pour in the teriyaki marinade.
  16. Reduce the hat and cook for a further 4 minutes on each side until just cooked through.
  17. Divide the noodle salad between serving plates and top each with a salmon fillet.
  18. Drain the spring onion curls and pat dry.
  19. Arrange on top of the salmon fillets and serve with lime wedges.

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