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Broiled Teriyaki Salmon with Udon Noodles

Broiled Teriyaki Salmon with Udon Noodles

5 from 1 vote
Broiling Teriyaki Salmon is quick, easy and results in a tender, flaky and flavorful fish. There is also very little clean up to do. Serve it over Udon noodles for a quick weeknight dinner.
Servings 2 people
Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 55 minutes

Ingredients

  • 12 ounces salmon fillets skin on

For the Teriyaki sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon mirin
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • salt
  • sesame seeds garnish
  • scallions, green parts diagonally sliced (garnish)

For the Udon noodles

  • 3 ounces udon noodles
  • 2.5 tablespoons soy sauce
  • 1.5 tablespoons rice wine vinegar
  • 1.5 tablespoons brown sugar
  • 1/2 tablespoon sesame oil
  • 2 teaspoons sesame seeds
  • 3 scallions diagonally sliced

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 degrees 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 wine 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

  1. Instead of marinating in a dish you can use a Ziploc bag.
  2. 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

Calories: 574kcalCarbohydrates: 60gProtein: 46gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 6gSodium: 3424mgFiber: 3gSugar: 28g
Author: Marinka
Calories: 574kcal
Course: Seafood
Cuisine: Asian
Diet: Dairy-free, Egg-free, Gluten-free, Nut-free