Bowl of noodles and winter greens topped with teriyaki salmon chunks and sliced spring onion

Teriyaki Salmon & Ginger Noodles with Winter Greens

Made with WILD'R Wild Alaska Salmon Chunks, Teriyaki Glaze

A fast, glossy noodle bowl that puts shredded winter greens to good use. Fifteen minutes, one pan and one tray.

By the WILD’R kitchen · Published 6 September 2026

Made with

Teriyaki Glaze Salmon Chunks

See the Salmon Chunks

Prep
5 mins
Pan
10 mins
Total
15 mins
Occasion
Lunch
Flavour
Teriyaki Glaze

Allergens

Contains: Fish, Milk, Cereals containing gluten, Soybeans

Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.

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ready to eat One pan. The fish does none of the work.

Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.

Fan oven

7 min

at 180C, chunks whole

Or in a pan

2 + 2 min

each side, warm pan, no oil

Ingredients

Serves

The WILD’R bit

  • 1 pack WILD'R Wild Alaska Salmon, Teriyaki Glaze

For the Noodles & Greens

For the Ginger-Soy Glaze

Contains: Fish, Milk, Cereals containing gluten, Soybeans

Method

  1. Mix the Glaze

    Stir together the soy, mirin, rice vinegar and water and set aside.

  2. Warm the Salmon

    Gently heat the WILD'R Teriyaki salmon chunks in a fan oven for 7 minutes at 180C until warmed through. No additional cooking required.

  3. Sear the Greens

    Heat the sesame oil in a large pan or wok over a high heat. Add the ginger and garlic for 30 seconds, then the broccoli and greens and stir-fry for 3 to 4 mins until wilted and lightly charred.

  4. Toss the Noodles

    Add the noodles and the glaze and toss for 1 to 2 mins until everything is coated and glossy.

  5. Finish & Serve

    Pile into bowls, top with the warmed teriyaki salmon chunks and scatter with spring onion, sesame seeds and chilli. Serve with a lime wedge.

Cook’s notes

Get the Pan Properly Hot
The char on the greens is the point of the dish. Get the sesame oil shimmering before anything goes in, and don't crowd the pan or the greens will steam instead of catching.
Mind the Garlic
Thirty seconds is all it needs before the greens go in. Garlic burns fast at high heat and turns bitter, so have the broccoli ready to hand.
Storage
Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
WILD'R Teriyaki Glaze Salmon Chunks pack

Made with Teriyaki Glaze Salmon Chunks

A glossy soy-and-ginger glaze with a gentle sweetness. Made for noodles and rice bowls.

See the Salmon Chunks
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