If you’re craving something quick, comforting, and absolutely bursting with flavor, Jamie Oliver Salmon and Noodles is your go-to dinner. This dish brings together flaky golden salmon, chewy noodles, and a rich teriyaki sauce with just the right balance of sweet and salty. I made it on a busy weeknight and was shocked at how fast it came together—plus, my kids couldn’t get enough. (inspired by Jamie Oliver)

Ingredients Needed

For the Main Dish:

2 tbsp vegetable or canola oil
250 g / 8 oz salmon fillets, skinless, sliced into 2cm / 0.7″ strips
2 instant noodle/ramen noodle cakes (discard seasoning packs)
1/2 onion, sliced into 1cm / 0.3″ strips
1 garlic clove, finely minced
1 small bunch Chinese broccoli (gai lan), cut into 5cm / 2″ lengths, leaves separated from stems

For the Teriyaki Sauce:

2 1/2 tbsp light or all-purpose soy sauce
2 tbsp mirin
2 tbsp cooking sake
1 tsp white sugar

How To Make Jamie Oliver Salmon and Noodles

Mix the Sauce:

Start by stirring together the soy sauce, mirin, cooking sake, and sugar in a small bowl until the sugar dissolves. Set aside 1 tablespoon of this sauce in a separate bowl—this will be your finishing drizzle.

Cook the Noodles:

Boil the noodles according to packet instructions, then drain and rinse under cool tap water to stop the cooking process and keep them from clumping.

Sear the Salmon:

Heat 1/2 tablespoon oil in a large non-stick pan over high heat. Add your salmon strips and sear for 1 1/2 minutes on each side until golden. Don’t overcrowd the pan—cook in batches if needed. Set the cooked salmon aside on a plate.

Stir-Fry the Veggies:

Wipe down the pan with a paper towel, then heat 1 tablespoon of oil. Toss in the onion and garlic, stirring for about 30 seconds until fragrant. Add the Chinese broccoli stems and stir-fry for 1 minute to soften slightly.

Toss Everything Together:

Now add the drained noodles and half the teriyaki sauce. Toss everything around for about 2 minutes until the sauce is absorbed. Pour in the remaining sauce and toss again. Add 1/2 tablespoon oil around the edge of the pan, then throw in the broccoli leaves. Cook for another 1 1/2 minutes until the leaves are wilted and everything looks glossy.

Add the Salmon:

Remove the pan from the heat. Place the salmon back on top, break it gently into chunks, and give everything one final toss. Serve straight away for best flavor and texture.

Why I Love This Recipe

I whipped this up for a quick dinner after a long day, and it hit every note—easy, healthy, and packed with flavor. The teriyaki sauce soaks beautifully into the noodles, and the crispy-edged salmon is irresistible. It’s now a staple in our weeknight rotation because it’s both satisfying and super-fast.

Recipe Tips

Prep Ahead: Slice your veggies and salmon in advance to make cooking a breeze.
Even Slicing: Uniform salmon strips help them cook evenly and stay juicy.
Get It Crispy: A hot pan is key to achieving that golden, slightly crispy salmon.
No Chinese Broccoli? Swap in broccolini, kale, or spinach if needed.
Gluten-Free Option: Use tamari instead of soy sauce and gluten-free noodles.

How To Store This Jamie Oliver Salmon and Noodles

At Room Temperature

Don’t leave it out for more than 2 hours—fish spoils quickly!

In the Fridge

Store in an airtight container for up to 3 days. The flavors deepen overnight!

In the Freezer

Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight before reheating.

Reheating

Microwave: Heat on high for 2–3 minutes.
Stovetop: Stir-fry over medium heat for 5–7 minutes.
Oven: Bake at 350°F (180°C) for 8 minutes.
Air-Fryer: Reheat at 375°F for 4–6 minutes for crispy salmon.

Nutrition Facts (per serving)

Calories: 690
Carbs: 59g
Protein: 46g
Fat: 20g
Sugar: 12g
Fibre: 4g
Sodium: 740mg

Let’s Answer a Few Questions!

Can I use frozen Chinese broccoli instead of fresh?
Totally! Just thaw it first and pat dry before stir-frying.

Can I use pre-cooked salmon instead of fresh fillet?
Yes—just fold it in at the end to warm it through without overcooking.

Do I have to rinse the noodles?
Yes! Rinsing stops the cooking and keeps them springy instead of mushy.

Is this dish kid-friendly?
Absolutely. The teriyaki sauce is mild and sweet—great for little taste buds.

What if I don’t have cooking sake?
You can use dry sherry or just a splash of white wine as a substitute.

Try More Recipes:

Jamie Oliver Salmon and Noodles

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time