Hamdi Saidani This Gordon Ramsay Teriyaki Salmon and Soba Noodles recipe is a quick, flavorful, and perfectly balanced meal. Featuring pan-seared salmon with an irresistibly crispy skin, a glossy homemade teriyaki glaze, tender-crisp vegetables, and earthy soba noodles, it’s a restaurant-quality dish that comes together in under 30 minutes, making it perfect for a stunning weeknight dinner.
Gordon Ramsay Teriyaki Salmon Ingredients
For the Teriyaki Glaze:
- 240 ml / 1 cup water
- 60 ml / ¼ cup light soy sauce
- 60 ml / ¼ cup light brown sugar
- 2 Tbsp honey
- 1 Tbsp cornflour (cornstarch)
- 2 garlic cloves, grated
- ½ tsp ground ginger
For the Salmon, Noodles & Veg:
- 270 g / 9.5 oz soba noodles
- 4 skin-on salmon fillets (150–170 g each)
- 1 tsp olive oil, plus more for tossing
- 1 bunch broccolini, cut into thirds
- 200 g sugar-snap peas, trimmed
- 1 cup shelled edamame (frozen is fine)
- 2 Tbsp toasted sesame seeds, for garnish
- Sea salt and freshly cracked black pepper
How To Make Gordon Ramsay Teriyaki Salmon
- Make the Glaze & Cook Soba: First, make the glaze. In a small saucepan, whisk together all the glaze ingredients until the cornflour is dissolved. Bring to a simmer over medium heat and cook for about 5 minutes, whisking, until the sauce is glossy and has thickened. Keep it warm over a very low heat. While the glaze simmers, cook the soba noodles in a large pot of boiling water for about 4 minutes, or according to package directions.
- Prep Noodles & Salmon: Drain the soba noodles, briefly rinse them under cold water, and toss with 1 teaspoon of olive oil to prevent sticking. Pat the salmon fillets completely dry with paper towels and season them on both sides with salt and pepper.
- Sear the Salmon: Heat 1 teaspoon of olive oil in a large, non-stick or well-seasoned cast-iron skillet over medium-high heat. Place the salmon fillets skin-side down and press firmly with a fish spatula for 10 seconds. Sear, undisturbed, for 2-4 minutes until the skin is very crispy.
- Finish Salmon & Sauté Veggies: Flip the salmon and cook for another 1-2 minutes on the other side until it’s just cooked to your liking. Remove the salmon from the pan and let it rest. In the same hot pan, add the broccolini, snap peas, and edamame. Stir-fry for 2-3 minutes until they are bright green and crisp-tender.
- Combine and Serve: Add the cooked soba noodles to the pan with the vegetables. Pour in about 6 tablespoons of the warm teriyaki glaze and toss everything together for 30 seconds to coat.
- Serve: Divide the noodle and vegetable mixture among four bowls. Place a rested salmon fillet on top of each. Drizzle with a little extra teriyaki glaze, sprinkle with toasted sesame seeds, and serve immediately.
Recipe Tips
- How to get perfectly crispy skin? The most important secret, as Gordon would insist, is a completely dry surface and a hot pan. Patting the salmon skin with paper towels removes moisture, which creates steam and prevents crisping. Pressing the fish down firmly when it first hits the pan also ensures even contact for a perfect crust.
- How do you prevent soba noodles from clumping? As the recipe notes, soba noodles are made from buckwheat and are very starchy. You must rinse them briefly under cold water immediately after draining to wash off the excess starch, and then toss them with a little oil. This is a non-negotiable step to prevent them from turning into a sticky, gummy block.
- How do I know when the salmon is done? Do not overcook it! A salmon fillet is perfectly cooked to a juicy medium-rare when its internal temperature reaches 122–125°F / 50–52°C. Pull it from the pan when it’s slightly under this temperature, as the residual “carryover” heat will finish the cooking process as it rests.
- Can I make this ahead of time? This dish is at its absolute best when served hot and fresh. However, for a super-fast assembly, you can make the teriyaki glaze up to a week in advance and store it in an airtight jar in the refrigerator. Just be sure to warm it gently before using.
What To Serve With Teriyaki Salmon
This is a fantastic all-in-one meal that is a complete dish on its own. It needs no other accompaniment, but for an extra touch of freshness, you could serve it with:
- A side of quick-pickled cucumbers.
- A few wedges of fresh lime.
How To Store Leftovers
- Refrigerate: For the best results, store the components separately if possible. Keep the salmon, the noodle/veg mix, and any extra sauce in separate airtight containers in the refrigerator for up to 2 days.
- Reheat: Gently reheat the salmon and the noodle mixture in a skillet over low heat with a splash of water to prevent them from drying out.
Teriyaki Salmon and Soba Noodles Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 65g
- Protein: 48g
- Fat: 28g
- Saturated Fat: 6g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are soba noodles?
Soba noodles are thin Japanese noodles made from buckwheat flour. They have a nutty, earthy flavor and a slightly firmer texture than regular pasta. 100% buckwheat soba noodles are naturally gluten-free.
Can I use a different fish?
Yes. This method and glaze would also work beautifully with other firm, skin-on fish fillets like arctic char or trout.
Can I bake the salmon instead?
Yes. For an oven-baked version, place the seasoned salmon skin-side down on a parchment-lined baking sheet and bake at 400°F (200°C) for 10-12 minutes. Brush with the teriyaki glaze during the last 2-3 minutes of cooking.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Wellington Recipe
- Gordon Ramsay Grilled Salmon Recipe
- Gordon Ramsay Teriyaki Salmon Recipe
Gordon Ramsay Teriyaki Salmon and Soba Noodles Recipe
Description
A quick, healthy, and restaurant-quality one-pan meal featuring perfectly seared salmon with crispy skin, a glossy homemade teriyaki glaze, crisp vegetables, and earthy soba noodles.
Ingredients
Instructions
- Make the glaze by simmering all its ingredients in a saucepan for 5 minutes until glossy and thickened.
- Cook the soba noodles for about 4 minutes. Drain, rinse with cold water, and toss with a little oil.
- Pat the salmon fillets completely dry and season them. Sear skin-side down in a hot, oiled pan for 2-4 minutes until the skin is very crispy.
- Flip the salmon and cook for another 1-2 minutes until just done. Remove from the pan to rest.
- In the same pan, stir-fry the broccolini, snap peas, and edamame for 2 minutes until crisp-tender.
- Add the cooked noodles and about 6 Tbsp of the warm glaze to the pan with the vegetables and toss to combine.
- Serve the noodle and vegetable mixture in bowls, topped with a salmon fillet, an extra drizzle of glaze, and a sprinkle of sesame seeds.
Notes
- u003cliu003eu003cstrongu003eRinseu003c/strongu003e and Oilu003cstrongu003e Soba:u003c/strongu003e The most important tip for this recipe is to rinse the cooked soba noodles in cold water and toss them with oil immediately after draining. This is the non-negotiable secret to preventing them from becoming a sticky, clumpy mess.u003c/liu003eu003cliu003eu003cstrongu003eDry the Salmon Skin:u003c/strongu003e For perfectly crispy, non-stick skin, you must pat the salmon completely dry with paper towels before you season and sear it.u003c/liu003eu003cliu003eu003cstrongu003eRest the Fish:u003c/strongu003e Do not skip the 1-2 minute resting period for the salmon. This allows the juices to redistribute, ensuring the fish is perfectly moist and flaky.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Use a thermometer to pull the salmon from the heat at 122°F / 50°C for a perfect medium-rare center. It will continue to cook as it rests.u003c/liu003e
Gordon Ramsay Teriyaki Salmon and Soba Noodles Recipe
