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Teriyaki Glazed Cod with Ginger Scallion Ramen Noodles


I recently bought a pellet grill. Found this recipe on the Traeger Grill site - Great way to cook fish outside on any grill keeping the fishy smell out of the house.

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  • For the Ramen Noodles:
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh lemon or lime juice
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sugar or honey
  • 4 tablespoons vegetable oil, preferably peanut
  • 1 tablespoon Asian sesame oil
  • 2 3-ounce packages dried Ramen noodles
  • 3 scallions, trimmed, white and green parts thinly sliced
  • 3 tablespoons finely diced red pepper
  • 1-1/2 tablespoons toasted sesame seeds, preferably white and black
  • For the Cod:
  • 1/2 cup soy sauce
  • 1/2 cup mirin or apple juice
  • 1/4 cup brown sugar
  • 1/4 cup Japanese sake
  • 1-1/2 pounds skinless cod fillets


Adapted from


Step 1

Make the dressing and Ramen:

In a lidded jar with a tight-fitting
lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger,
and sugar. Shake until the sugar is dissolved. Add the vegetable and
sesame oils and shake until emulsified.

In the meantime, cook the Ramen in boiling water according to
package directions. Discard or save the seasoning packets for another
use. Drain the noodles, wash with cold running water, then drain
again. Transfer to a medium mixing bowl. Re-shake the dressing if it
has separated. Pour half the dressing over the noodles and toss to
coat. Add the scallions and red bell pepper and toss, adding more
dressing as needed. (If you have leftovers, the dressing is great on
sliced cucumbers.) Garnish with sesame seeds. Cover and refrigerate
until serving time. Note: The salad can also be served at room

Make the Glaze for the Cod:

Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer
the sauce until it is thick enough to coat the back of a spoon, about
15 minutes. Set aside.

Start your grill and heat to 350 degrees. Pellet grills use indirect heating. If you are using a charcoal or propane be sure to set it up for indirect method.

Line a rimmed baking sheet with aluminum foil and spray the foil
with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the
fish on the foiled baking sheet and brush the fillets with the teriyaki
glaze using a basting brush. Put the baking sheet on the grill grate.
Cook the fish for 10 minutes, then brush again with the glaze. When
the fish is opaque and cooked through—about 5 minutes more—
glaze again, then remove from the grill.
Transfer the cod fillets to plates and serve with the Ginger-Scallion

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