Salmon is one of my favourite fish to eat. Probably because when we were growing up we had fish on Sundays almost every week, and it was salmon probably 95% of the time. And when I was younger, probably 9/10 times that we had salmon, it was teriyaki salmon.
Perhaps the takeaway here is I wasn’t very willing to try new things growing up. Or maybe that from a young age I knew how great teriyaki salmon was.
Regardless, here’s my take at re-creating my childhood favourite teriyaki salmon recipe.
I also update it with soba noodles, edamame and mushrooms. All cooked in the leftover teriyaki sauce. Delicious.
- 1 lb salmon fillet
- 1 1/2 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tbsp olive oil
- 1/4 cup soy sauce
- 1 1/2 cups frozen edamame
- 8 oz soba noodles
- 1 tbsp olive oil
- 8 oz mushrooms sliced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tsp sriracha or to taste
- 4 green onions chopped
In a medium mixing bowl whisk together brown sugar, garlic, ginger, olive oil and soy sauce.
Place salmon fillet in a baking dish and pour sauce mixture over top, coating the salmon evenly. Cover with plastic wrap and let marinate for at least 20 minutes, or up to 2 hours in the fridge.
Preheat oven to 400°F. Transfer salmon to a non-stick baking sheet, sprinkle with black pepper to taste, and bake for 10-15 minutes until flesh flakes easily with a fork.
Reserve and set aside the remaining marinade for the noodles.
While salmon is baking, bring a pot of salted water to a boil, and boil frozen edamame for 3 minutes (or per package instructions). Set edamame aside.
Cook soba noodles following package instructions.
We boil ours for 7 minutes.
While soba noodles are cooking, heat a pan over medium-high heat. Add olive oil and mushrooms, season with smoked paprika and black pepper, and cook for about 3 minutes until mushrooms start to soften.
Reduce heat, add the remaining marinade from the salmon, edamame, and cook together for an additional 2 minutes.
Remove pan from heat, add the soba noodles and stir to combine. Drizzle with olive oil and sriracha to taste.
Portion soba noodles into bowls (or plates) and top with salmon and green onions.
Serve with fresh, diced cucumber.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!