Teriyaki-Glazed Cod With Ginger-Scallion Ramen

Teriyaki-Glazed Cod With Ginger-Scallion Ramen

Anyone who loves seafood has not failed to notice how pricy it has become. Happily, cod, a mild but meaty white fish, is still a relative bargain. Here, we’ve lacquered it with a simple homemade teriyaki glaze and paired it with a scallion- and ginger-inflected pasta salad that starts with humble ramen noodles. Cod has a tendency to spread into broad flakes as it cooks, which is why we recommend grilling it on foil. That way, you won’t lose a single morsel through the grill grate.

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


Make the dressing for the 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 the seasoning packets or save 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 temperature.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, make the teriyaki glaze: 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.

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 Ramen.