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26Jan, 22
Clean Food Love
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Teriyaki Salmon + Noodles (CFC Cold Lunchbox Series)

A request we’re still receiving is lunchbox ideas to tuck into backpacks or purses that’ll stay good for a few hours until snacktime or lunchtime and do not require heating.

Our Teriyaki Salmon & Noodles is REALLY good reheated OR cold. Just really tasty either way.

Maybe you’re heading out to watch your kid play ball or dance? Maybe just running errands for the day and want to avoid the drive-thru?

We’ve got you covered with a few good ideas!

You can always double up the recipes for bigger appetites or use our lunch box ideas as snacks or post-workout meals.

This Teriyaki Salmon is excellent for dinnertime too!

💡Have fun with these and make them your own depending on what’s in season and what you have on hand.

Here are some of our Favorite Cold Lunchbox idea’s you’ll also love:

➡️ Ham & Cheese Cracker Sandwiches:

➡️ Veggie Packed Chicken Salad in a Jar:

➡️ Sausage Snow Peas Stir Fry:

➡️ Cold Lunchbox Mini Meatballs:

➡️ Cold Lunchbox Veggie Hummus Wraps

➡️ Cold Lunchbox Chicken + Cheese Skewers

➡️ Cold Lunchbox 4 different ways:

➡️ Chicken Salad Meal Prep 🍇


Teriyaki Salmon & Noodles

2 servings


  • 2, 4 oz skinless salmon fillets
  • 2 tsps olive or avocado oil
  • 2 Tbsps coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
  • 6 oz brown rice noodles
  • 1 tsp sesame oil
  • 2 crisp cucumbers, cubed
  • 2 tsps rice vinegar
  • 2 tsps sesame seeds, divided


  • 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
  • 2 Tbsps freshly-squeezed lemon juice
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • sea salt, to taste
  • 1 fresh red chili, sliced
  • 2 Tbsps raw honey or pure maple syrup
  • 1 tsp sesame seeds


In a medium glass bowl, whisk all of your marinade ingredients together really well.

Chop your salmon into 1-inch bite size cubes and add it into the marinade, tossing to coat really well. Cover and refrigerate for 20 minutes.

Heat the olive/avocado oil in a large skillet over medium-high heat. Using a pair of tongs, add your salmon pieces and cook for 1-2 minutes, or until golden brown.

Drizzle in all of the leftover marinade from the bottom of the bowl using a rubber spatula to get it all, and cook 3-4 minutes more.

The sauce should thicken and coat the salmon nicely. Set aside.

Next, cook your brown rice noodles according to their package directions. Drain and toss with sesame oil, coconut aminos, and some sesame seeds.

Finally, drizzle your chopped cucumber with the rice vinegar.

Divide your salmon pieces, brown rice noodles, and fresh cucumber equally into two separate meal prep containers. Sprinkle with sesame seeds if desired.

Stays well in the fridge for about 2 days.



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