Norwegian Salmon Teriyaki with Vegetable Ramen Noodles

Norwegian Salmon Teriyaki with Vegetable Ramen Noodles

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Joakim Karlsson

Asian-inspired Norwegian Salmon noodle bowl flavored with a tasty soy-teriyaki sauce and served with a vegetable medley.



4 each  5-6 oz Norwegian Salmon fillet(s)
.5 cups  Soy Sauce
.75 cups  teriyaki sauce
1 oz  ginger, fresh
1 clove  garlic
4 each  scallion
.75 lb  broccoli
2 each  carrots
.5 cups  baby corn
3 pack  instant ramen noodles
3 tbsp  peanut oil
.5 cups  snow peas
.25 cups  water chestnuts
1 tsp  sesame oil
.5 tsp  chili flakes
3 tbsp  lime juice


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end


  • Preheat oven to 375F°.
  • Place salmon fillets in oiled casserole dish skin-side down. Drizzle with 2 tbsp soy sauce and brush with teriyaki sauce. Season with pepper.
  • Bake salmon for 12–15 minutes. Brush salmon with teriyaki sauce every few minutes while cooking and again when removed from oven.


  • Bring pot of salted water to a boil.
  • Finely chop ginger, garlic and scallions. 
  • Cut broccoli into florets and thinly slice carrots.  
  • Cut baby corn in half.
  • Add noodles to boiling water and turn off heat. Let stand for 3–5 minutes, then drain.  Keep warm.
  • Heat wok over medium-high flame. Add peanut oil. Add ginger, garlic and scallions. Cook for 30 seconds.
  • Add broccoli, carrots, baby corn, snow peas and water chestnuts. Lower heat to medium and sauté for 6–8 minutes.
  • Add noodles, remaining soy sauce, sesame oil, chili flakes and lime juice. Toss together.
  • Serve noodles in bowl with salmon on top.

Serving Suggestion: 

  • Serve with mixed greens with Asian sesame dressing.