Japanese Salmon Ramen

READY IN: 2hrs


  • 1 12
    lbs salmon fillets, skinned and boned
  • coarse salt & freshly ground black pepper
  • 5
    tablespoons teriyaki marinade, store-bought
  • vegetable oil, for rubbing
  • 2
    tablespoons red wine vinegar
  • 14
    cup sweet chili sauce
  • 6
    tablespoons asian fish sauce
  • 3
    tablespoons fresh ginger, finely grated
  • 1
    lb soba noodles
  • 12
    cup scallion, white parts cut into 1-inch pieces, greens thinly sliced
  • 1 12
    cups Baby Spinach
  • 1
    tablespoon sesame seeds, toasted


  • Season salmon with salt and pepper. Transfer to a ziploc bag. Add teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour, up to 4.
  • Make the dressing: Whisk together vinegar, chili sauce, fish sauce and ginger in a small bowl; set aside.
  • Bring a large pot of water to a boil. Add the noodles and cook to package directions. Drain and rinse under cool water to stop cooking. Set aside.
  • Remove salmon from marinade and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high until hot. Add salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, flip salmon to coat. Transfer to a plate. Let stand 5 minutes then flake into large chunks.
  • Bring 6 cups of water to a boil in a large pot. Stir in boullion powder and white parts of the scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
  • To serve, divide noodles among 6 serving bowls; ladle some broth over noodles. Divide salmon and spinach among bowls. Drizzle with dressing; sprinkle with sesame seeds and greens of scallions. Serve immediately.