Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 

Gordon Ramsay Teriyaki Salmon and Soba Noodles brings a bold Asian-inspired flavor profile to your dinner table. It is made with pan-seared fresh salmon, nutty buckwheat noodles, and a homemade glaze of soy sauce, ginger, and maple syrup. The result is a sticky, sweet, and salty dish with perfectly flaky fish and tender, aromatic noodles. It is perfect for a healthy weeknight meal that tastes better than takeout.

Try More Recipes:

• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Salmon Wellington
• Gordon Ramsay Steak Seasoning Recipe

Why You Will Love This Teriyaki Salmon and Soba Noodles Recipe:

• Better Than Takeout: The homemade teriyaki glaze is free from preservatives and excessive corn syrup found in bottled sauces, giving you a cleaner, deeper flavor.
• Nutrient Powerhouse: This meal packs a double punch of health benefits with omega-3 fatty acids from the salmon and high fiber and protein from the buckwheat (soba) noodles.
• Ideal for Meal Prep: Unlike many pasta dishes that get soggy, soba noodles hold their texture well, and the salmon tastes excellent even when served cold as a noodle salad the next day.
• Perfect Balance: It hits every taste bud with the salty soy sauce, sweet maple syrup, acidic mirin, and the spicy kick of fresh ginger.
• Fast Execution: Because soba noodles cook in under 5 minutes and salmon sears quickly, you can have a sophisticated, balanced dinner on the table in less than half an hour.

Gordon Ramsay Teriyaki Salmon And Soba Noodles Ingredients

• 4 (6-ounce) salmon fillets (skin-on or skinless)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup soy sauce (or tamari)
• 1/4 cup maple syrup or honey
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 8 ounces dried soba (buckwheat) noodles
• 1 cup sugar snap peas, halved
• 3 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

How To Make Gordon Ramsay Teriyaki Salmon And Soba Noodles

1. Make the sauce by whisking together the soy sauce, maple syrup, mirin, grated ginger, minced garlic, and sesame oil in a small bowl until well combined.
2. Boil the noodles in a large pot of salted water according to the package directions (usually 4-5 minutes) until tender but chewy.
3. Rinse the noodles immediately under cold running water in a colander to remove excess starch and stop the cooking process, then set aside.
4. Prepare the salmon by patting the fillets dry with paper towels and seasoning them lightly with salt and pepper.
5. Sear the fish by heating the olive oil in a large skillet over medium-high heat and cooking the salmon skin-side down for 4 minutes until the skin is crispy.
6. Flip and glaze by turning the fillets over, reducing the heat to medium, and pouring the teriyaki sauce mixture into the pan around the fish.
7. Simmer the sauce for 3-4 minutes, spooning the thickening glaze over the salmon continuously until the fish is cooked through and shiny.
8. Warm the vegetables by tossing the snap peas into the pan for the last minute of cooking just to soften them slightly.
9. Serve the dish by dividing the cold or warm noodles among bowls, topping with a glazed salmon fillet, snap peas, and garnishing with green onions and sesame seeds.

Recipe Tips

• Wash the soba vigorously. Soba noodles release a lot of starch. If you do not rinse them under cold water while rubbing them with your hands, they will turn into a gummy lump.
• Watch the heat. The glaze contains sugar (from the maple syrup and mirin). It can go from caramelized to burnt very quickly, so keep the heat at medium once the sauce is in the pan.
• Don’t overcook the salmon. The fish will continue to cook in the hot glaze. Take it off the heat when it is just starting to flake to keep it moist.
• Dress the noodles. If serving the noodles warm, toss them with a spoonful of the sauce from the pan before plating so they absorb the flavor.

What To Serve With Teriyaki Salmon And Soba Noodles?

This Teriyaki Salmon And Soba Noodles pairs well with a side of smashed cucumber salad marinated in rice vinegar and chili flakes. Steamed bok choy or broccoli adds extra greens to the meal for a drink, serve chilled green tea or a light Japanese lager.

How To Store Leftovers Teriyaki Salmon And Soba Noodles?

• In the Refrigerator Store the salmon and noodles in separate airtight containers for up to 2 days. Keeping them separate prevents the noodles from becoming soggy or absorbing all the sauce from the fish.
• In the Freezer Freeze the cooked salmon in a freezer-safe container for up to 2 months. Do not freeze the soba noodles or snap peas, as their texture will become mushy and unappetizing upon thawing make a fresh batch of noodles when ready to eat the fish.

How To Reheat Leftovers Teriyaki Salmon And Soba Noodles?

• The Stovetop Method (Best for Flavor) Place the salmon and any remaining sauce in a non-stick skillet over medium-low heat with a splash of water to loosen the glaze. Cover and heat for 3-4 minutes, then add the noodles to the pan for the last minute to warm them through.
• The Microwave Method (Quickest) Place the salmon and noodles on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes the damp towel creates steam which keeps the soba noodles from drying out and becoming rubbery.

FAQs

More Recipes:

• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay BBQ Salmon
• Gordon Ramsay Tartar Sauce

Teriyaki Salmon And Soba Noodles Nutrition Facts

• Calories: 540 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 1250mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 36g

Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 

Recipe by Sophie LaneCourse: Pasta, Salmon, Dinner, LunchCuisine: American, Fusion, JapaneseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

540

kcal

Gordon Ramsay Teriyaki Salmon and Soba Noodles brings a bold Asian-inspired flavor profile to your dinner table. It is made with pan-seared fresh salmon, nutty buckwheat noodles, and a homemade glaze of soy sauce, ginger, and maple syrup. The result is a sticky, sweet, and salty dish with perfectly flaky fish and tender, aromatic noodles. It is perfect for a healthy weeknight meal that tastes better than takeout.

Ingredients

• 4 (6-ounce) salmon fillets (skin-on or skinless)

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1/2 cup soy sauce (or tamari)

• 1/4 cup maple syrup or honey

• 2 tablespoons mirin (sweet rice wine)

• 1 tablespoon fresh ginger, grated

• 2 cloves garlic, minced

• 1 teaspoon sesame oil

• 8 ounces dried soba (buckwheat) noodles

• 1 cup sugar snap peas, halved

• 3 green onions, thinly sliced

• 1 tablespoon toasted sesame seeds

Directions

• Make the sauce by whisking together the soy sauce, maple syrup, mirin, grated ginger, minced garlic, and sesame oil in a small bowl until well combined.
• Boil the noodles in a large pot of salted water according to the package directions (usually 4-5 minutes) until tender but chewy.
• Rinse the noodles immediately under cold running water in a colander to remove excess starch and stop the cooking process, then set aside.
• Prepare the salmon by patting the fillets dry with paper towels and seasoning them lightly with salt and pepper.
• Sear the fish by heating the olive oil in a large skillet over medium-high heat and cooking the salmon skin-side down for 4 minutes until the skin is crispy.
• Flip and glaze by turning the fillets over, reducing the heat to medium, and pouring the teriyaki sauce mixture into the pan around the fish.
• Simmer the sauce for 3-4 minutes, spooning the thickening glaze over the salmon continuously until the fish is cooked through and shiny.
• Warm the vegetables by tossing the snap peas into the pan for the last minute of cooking just to soften them slightly.
• Serve the dish by dividing the cold or warm noodles among bowls, topping with a glazed salmon fillet, snap peas, and garnishing with green onions and sesame seeds.

Notes

• Wash the soba vigorously. Soba noodles release a lot of starch. If you do not rinse them under cold water while rubbing them with your hands, they will turn into a gummy lump.
  Watch the heat. The glaze contains sugar (from the maple syrup and mirin). It can go from caramelized to burnt very quickly, so keep the heat at medium once the sauce is in the pan.
  Don’t overcook the salmon. The fish will continue to cook in the hot glaze. Take it off the heat when it is just starting to flake to keep it moist.
  Dress the noodles. If serving the noodles warm, toss them with a spoonful of the sauce from the pan before plating so they absorb the flavor.