Updated 12.20.25
The salmon marinates in the teriyaki sauce before going into the baking dish and under the broiler. Meanwhile, the cooked udon noodles are mixed with the same teriyaki sauce, and is good enough to eat on its own. The salmon goes on top, garnished with scallions and sesame seeds. This is a deeply flavorful dinner for two that takes less than an hour from marinade to bowl. The broiler is the technique that makes it special; high heat, short time, and a result that tastes like a proper Japanese restaurant produced it in your kitchen.
This recipe is a good example how applying the right technique can help you cut down on your cooking time and still have an absolute flavorful dish. Broiling is one of those techniques and with the combination of a sugar containing glaze, a caramelization is happening quickly, creating flavor and some crispiness (if you like).
I am sure you’ve heard of teriyaki, but what does the word actually mean. The Japanese word Yaku or Yaki means cooking over direct heat, like stir-fry, grilling, barbecue or broiling. Teri refers to a shine, luster, or gloss and can be a glaze. Teriyaki is not a dish in itself, it is a cooking technique (broiling and the application of a glaze in this case).
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE TERIYAKI SALMON
- Salmon
- Soy sauce
- Maple syrup
- Mirin
- Garlic paste
- Ginger paste
- Garnish: sesame seeds & scallions
FOR THE UDON NOODLES
- Udon Noodles
- Soy sauce
- Rice vinegar
- Dark brown sugar
- Sesame oil
- Neutral oil
- Sesame seeds
- Scallions
How to Make Broiled Teriyaki Salmon
Click here for a short video on How to make Broiled Teriyaki Salmon with Udon Noodles.
Step 1 – Make the marinade/glaze by combining soy sauce, maple syrup, mirin, garlic and ginger paste in a dish (or Ziploc bag) and transfer the salmon fillet to the dish skin side up. Allow to marinade for 30-45 minutes (in the refrigerator)
Step 2 – Allow excess marinade to drip off and place the salmon fillets (skin down) on a baking sheet, lined with parchment paper. Sprinkle the fillets with salt.
Place the baking sheet about 6 inches under a preheated boiler, set to high.
Step 3 – Broil for 6-10 minutes, depending on the thickness of your salmon fillets. The fish should reach an internal temperature of max. 145°F, lower if you like it less done. I prefer around 120-130°F with a slightly raw center.
If you like a little crackle to you salmon, place the baking sheet closer to the broiler for 1-2 minutes max. Keep an eye on it to prevent burning.
How to Make Udon Noodles
Step 4 – Whisk soy sauce, rice wine vinegar, sugar and sesame oil.
Step 5 – Heat neutral oil in a skillet over medium high heat and add sesame seeds and scallions (white part only). Saute until sesame seeds start to brown and scallions become translucent.
Step 6 – Transfer scallions and sesame seeds to the soy sauce mixture.
Step 7 – Add cooked udon noodles and toss. Add some of the scallion greens.
Divide the udon noodles over 2 plates or bowls and place a salmon fillet on each. Sprinkle with some sesame seeds and the thinly sliced green part of the scallions.
Other Salmon Recipes to Try
- Salmon with Orange Maple Mustard Glaze
- Grilled Salmon with Wine in Foil
- Grilled Salmon with Pineapple Sauce
Broiled Teriyaki Salmon with Udon Noodles
Pin Recipe FacebookIngredients
- 12 ounces salmon fillets, skin on
- salt & pepper
For the Teriyaki sauce
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon mirin
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
For the Udon noodles
- 3 ounces udon noodles
- 2 teaspoons sesame seeds
- 3 scallions, diagonally sliced
- 1/2 tablespoon neutral oil
- 2.5 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons brown sugar
- 1/2 tablespoon sesame oil
Garnish
- scallions, green parts, diagonally sliced
- sesame seeds
Instructions
Make the Teriyaki Salmon
- Make the marinade/glaze by combining soy sauce, maple syrup, mirin, garlic and ginger paste in a dish and place the salmon fillet skin side up. Allow to marinade for 30-45 minutes (in the refrigerator). (NOTE 1)
- Allow excess marinade to drip off and place the salmon fillets (skin down) on a baking sheet, lined with parchment paper. Sprinkle the fillets with salt.
- Place the baking sheet about 6 inches under a preheated boiler, set to high.
- Broil for 6-10 minutes, depending on the thickness of your salmon fillets. The fish should reach an internal temperature of max. 145°F, or lower if you like it less done. (NOTE 2)
Make the Udon noodles
- Bring a pot of water to a boil and cook the udon noodles according to the directions on the packaging. Drain.
- Whisk soy sauce, rice vinegar, sugar and sesame oil.
- Heat neutral oil in a skillet and add sesame seeds and scallions (white part only) and saute until sesame seeds start to brown and scallion translucent.
- Transfer scallions and sesame seeds to the soy sauce mixture.
- Add cooked udon noodles and toss. Add some of the scallion greens.
- Divide the udon noodles over 2 plates or bowls and place a salmon fillet on each.
- Sprinkle with some sesame seeds and the thinly sliced green part of the scallions.
Notes
- Instead of marinating in a dish you can use a Ziploc bag.
- If you like a little crackle to you salmon, place the baking sheet closer to the broiler for 1-2 minutes max. Keep an eye on it to prevent burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks very nice and easy! I will make this dish soon!
That’s great, let me know how it goes.