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Honey Teriyaki Salmon Ramen
Salmon glazed in sweet honey-teriyaki sauce atop comforting ramen noodles.
Sweet glaze coats salmon—Teriyaki whispers warmth—Broth hugs noodles close
Ingredients
- 4 salmon fillets (about 5–6 ounces each), skin removed
- 3 tablespoons teriyaki sauce (plus extra for drizzling)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- 1 tablespoon sesame seeds
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a bowl, whisk together teriyaki sauce, honey, soy sauce, sesame oil, ginger, and garlic.
- Pat salmon fillets dry, season lightly with salt and pepper, and brush generously with teriyaki-honey mixture. Bake for 10–12 minutes, basting once, until salmon is glazed and just cooked through.
- Meanwhile, bring chicken broth, rice vinegar, and a pinch of salt to a simmer in a pot. Cook ramen noodles separately according to package directions; drain well.
- Divide cooked noodles among bowls and ladle hot broth over the top.
- Top each bowl with glazed salmon fillet. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
- Garnish with toasted sesame seeds, green onions, nori strips, avocado, edamame, and pickled ginger as desired.