It is 6pm and you need a fresh, filling dinner fast. This High Protein Teriyaki Salmon is the perfect solution for your busy evening.
It feels like a restaurant treat but stays within your budget. You can have this beautiful meal on the table in thirty minutes. It is the ultimate healthy reset for your family.
Why This Recipe Is a Winner
This dish is a total winner because it balances flavor and nutrition effortlessly. You get plenty of protein and complex carbs to keep you satisfied. It is perfect for busy weeknights when time is very short.
The homemade glaze uses simple ingredients you likely already have. Your family will love the sweet and savory ginger-garlic sauce. It makes eating healthy feel like a delicious reward every single time.
Simple Method
Making this meal is incredibly straightforward and stress-free. You simply soak the noodles while you sear the fish. The sauce thickens right in the pan for easy cleanup later. Even if you are a beginner, you can master this dish tonight.
Ingredients You’ll Need
These fresh ingredients create a vibrant and colorful plate your family will enjoy.
- 150g Atlantic salmon fillet
- 60g dry brown rice noodles
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 cup baby bok choy, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon green onions, sliced
Step-by-Step
- Prepare rice noodles by soaking in hot water for 8-10 minutes until al dente, then drain and set aside.
- In a small bowl, whisk together the teriyaki sauce, grated ginger, and minced garlic to create the glaze.
- Heat sesame oil in a non-stick skillet over medium-high heat.
- Season salmon lightly with salt and place skin-side down in the skillet; cook for 4-5 minutes until the skin is crispy.
- Flip the salmon fillet and pour the teriyaki glaze into the pan.
- Cook for an additional 3-4 minutes, spooning the thickening sauce over the fish until it reaches an internal temperature of 145 degrees Fahrenheit.
- Steam the baby bok choy for 2-3 minutes until bright green and tender-crisp.
- Arrange the cooked noodles on a plate, top with the steamed bok choy and the glazed salmon.
- Drizzle any remaining pan sauce over the dish and garnish with sesame seeds and sliced green onions.
Best Ways to Enjoy It
Serve this meal in wide, shallow bowls to catch all the sauce. Add a fresh squeeze of lime for a bright citrus finish. It is wonderful for a quiet healthy reset dinner at home. You can also pack it for a nutritious next-day lunch.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to two days. Reheat the salmon gently in a skillet over low heat. Use a splash of water to loosen the noodles. This ensures your High Protein Teriyaki Salmon stays tender and moist.
Tips for Best Results
- Don’t skip drying the salmon skin before cooking for maximum crunch.
- Avoid overcooking the salmon to keep the center nice and flaky.
- Use fresh ginger instead of powder for the best flavor punch.
- Double the glaze recipe if you love extra sauce on your noodles.
- Add a handful of fresh summer snap peas for extra crunch.
- Use a non-stick skillet to prevent the glaze from burning.
Ways to Switch It Up
- Swap brown rice noodles for zucchini noodles for a lower-carb option.
- Use tamari instead of teriyaki sauce to keep it gluten-free.
- Try broccoli or spinach if you do not have bok choy.
- Add a pinch of red pepper flakes for a spicy kick.
Quick Answers
Can I use frozen salmon?
Yes, you can use frozen fillets for this recipe. Just make sure to thaw them completely in the fridge first. Pat them very dry before searing to get that golden crispy skin.
How do I know the salmon is done?
The fish should flake easily with a fork when it is ready. It will turn an opaque pink color throughout. An internal temperature of 145 degrees Fahrenheit is the perfect safe target.
I hope this fresh and simple meal brings a little calm to your busy weeknight. It is such a joy to cook something that makes you feel this good. Happy cooking!
— Lidia
High Protein Teriyaki Salmon with Rice Noodles
Ingredients
- 150 g Atlantic salmon fillet
- 60 g dry brown rice noodles
- 2 tablespoons reduced -sodium teriyaki sauce
- 1 teaspoon fresh ginger, grated
- 1 clove garlic , minced
- 1 cup baby bok choy, chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon green onions, sliced
Instructions
- Prepare rice noodles by soaking in hot water for 8-10 minutes until al dente, then drain and set aside.
- In a small bowl, whisk together the teriyaki sauce, grated ginger, and minced garlic to create the glaze.
- Heat sesame oil in a non-stick skillet over medium-high heat.
- Season salmon lightly with salt and place skin-side down in the skillet; cook for 4-5 minutes until the skin is crispy.
- Flip the salmon fillet and pour the teriyaki glaze into the pan.
- Cook for an additional 3-4 minutes, spooning the thickening sauce over the fish until it reaches an internal temperature of 145 degrees Fahrenheit.
- Steam the baby bok choy for 2-3 minutes until bright green and tender-crisp.
- Arrange the cooked noodles on a plate, top with the steamed bok choy and the glazed salmon.
- Drizzle any remaining pan sauce over the dish and garnish with sesame seeds and sliced green onions.
