High Protein Teriyaki Salmon & Rice Noodles Recipe (Print Version)
Flavorful teriyaki salmon with tender rice noodles delivers a high-protein, satisfying meal. Quick to prepare for a healthy weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese
Dietary: Dairy-Free
# Ingredients:
→ The Protein Powerhouse
01 -
4 salmon fillets (about 6 oz each, 1 1/2 lbs total), skin-on or off
02 -
Salt and black pepper to taste
→ Umami-Rich Teriyaki Glaze
03 -
1/2 cup low-sodium soy sauce
04 -
1/4 cup mirin
05 -
2 tbsp maple syrup
06 -
1 tbsp fresh ginger, grated
07 -
2 cloves garlic, minced
08 -
1 tsp cornstarch
09 -
2 tbsp water
→ Noodle & Vibrant Veggie Medley
10 -
8 oz rice vermicelli noodles (dry)
11 -
2 cups broccoli florets
12 -
1 large red bell pepper, thinly sliced
13 -
1 cup carrots, julienned
14 -
1 tbsp sesame oil
→ Fresh Finishers & Zesty Garnish
15 -
1/4 cup green onions, thinly sliced
16 -
1 tsp toasted sesame seeds
17 -
4 lime wedges, for serving
# Instructions:
01 -
Combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tbsp maple syrup, 1 tbsp fresh ginger, 2 cloves garlic, 1 tsp cornstarch, and 2 tbsp water in a small bowl. Whisk until smooth. This forms the base of your delicious High Protein Teriyaki Salmon with Rice Noodles.
02 -
Season 4 salmon fillets (about 6 oz each) with salt and black pepper. Heat a large skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes, then flip and cook for another 3-5 minutes, or until cooked through. Remove from skillet and set aside.
03 -
Bring a pot of water to a boil. Add 8 oz rice vermicelli noodles (dry) and cook according to package directions, usually 3-5 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside for your High Protein Teriyaki Salmon with Rice Noodles.
04 -
In the same skillet (or a clean one), heat 1 tbsp sesame oil over medium heat. Add 2 cups broccoli florets, 1 large red bell pepper (thinly sliced), and 1 cup carrots (julienned). Sauté for 5-7 minutes until vegetables are tender-crisp.
05 -
Return the cooked salmon to the skillet with the vegetables. Pour the prepared teriyaki glaze over the salmon and vegetables. Simmer for 2-3 minutes, gently spooning the glaze over the salmon until it thickens slightly and coats everything beautifully for your High Protein Teriyaki Salmon with Rice Noodles.
06 -
Add the drained rice vermicelli noodles to the skillet with the glazed salmon and vegetables. Toss gently to combine. Divide the High Protein Teriyaki Salmon with Rice Noodles among 4 plates. Garnish with 1/4 cup green onions and 1 tsp toasted sesame seeds. Serve immediately with 4 lime wedges.
# Notes:
01 -
For extra crispy salmon skin, ensure your skillet is hot and pat the salmon skin very dry before searing.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to maintain salmon texture.
03 -
Feel free to swap broccoli for snap peas, bok choy, or asparagus. Chicken breast or firm tofu can also be used instead of salmon.
04 -
A sprinkle of red pepper flakes can add a nice kick if you enjoy a bit of spice!
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 695 kcal
Total Fat: 24 g
Total Carbohydrate: 70 g
Protein: 47 g