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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Teriyaki Salmon Zucchini Noodles

This was one of my favorite meals. Ever. That's a bold statement, I know, but the fact that it was so low in fat, yet incredibly flavorsome and made in a total of just 15 minutes all adds to this fact. I will surely have this again and again! The peppery arugula mixed in with the slightly sweet teriyaki sauce, and the crunch of the noodles (I just barely cooked them to reserve as much crunch as possible!) is so spectacular, I called this day in my kitchen a success. And I'm so excited to be able to share this recipe with you! I hope you give this recipe a try, and enjoy!

Teriyaki Salmon Zucchini Noodles

Serves 2


2 large zucchinis, spiralized (cut every 5-6 inches)

2 salmon fillets (skin on or off, as preferred) 6-8 oz each

2 handfuls cleaned and dried arugula

1 teaspoon salt

1 teaspoon ground black pepper

sesame seeds, for garnish

2 tablespoons oil

Ingredients for the sauce:

1/3 cup soy sauce

2 tablespoons brown sugar

1/2 teaspoon sesame oil

2 1/2 tablespoons mirin (rice wine)

1 teaspoon onion powder

1-2 garlic cloves, minced


1. In a small bowl, whisk together all of the sauce ingredients. Set aside.

2. Heat your largest frying pan over high heat, then add 2 tablespoons oil until it shimmers. Sprinkle your salmon fillets with the salt and pepper on both sides, then gently lay the salmon skin side up (if using skin-on fillets) into the hot pan. Sear for about 2 minutes, then flip and cook 2 more minutes. Do not flip more than once. Remove from pan, set aside.

3. Without turning down the heat, add the sauce mixture into the pan. Whisking occasionally, let the mixture come to a simmer and cook until the sugar has dissolved. Add in the spiralized zucchini and cook for 1 - 2 minutes total, mixing all the while to prevent zucchini noddles from getting soggy.

4. Turn off the heat and plate the zucchini for 2 servings. Gently dunk the salmon fillets in the leftover sauce in the pan (sauce will not be thick as the moisture from the zucchini will have thinned it out).

5. Flake the salmon into the zucchini noodles and mix a handful of fresh arugula into each serving. Garnish with sesame seeds. Enjoy.

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