We love an easy baked salmon recipe, and this one is bursting with flavour. Salmon Noodles is quick and simple comfort food that is easy to adapt, and ours is bursting with soy and ginger flavours. Just a few ingredients, and you have yourself an incredible salmon dish that is protein packed and a great source of omega-3. It cooks in just 15 minutes too.
We try to eat at least 2 healthy fish meals a week, and this salmon and noodles dish is one of our favourites. If you are trying to eat more fish, then this is an easy way to do it as the marinade takes salmon fillets to the next level. Flaky baked salmon with an Asian twist.
Salmon with noodles is one of those quick and easy meals that looks far more impressive than it actually is.
- Salmon fillets - You could use one larger pieces of salmon and flake it once cooked. Remember - the fresher the better! You need about 100-120g (3-4oz) of salmon per person.
- Noodles - Any noodles will work, but we like a nice thick noodle that holds up well when stir-frying. Something like Udon, Shanghai or Cumian noodles all work well. Try to use noodles that can go straight into the pan.
- Soy sauce - This is the base of your marinade. A low sodium soy sauce will keep this healthier. For a nice added flavour, you can use a sweet soy sauce.
- Sesame oil - The preferred oil for Asian cuisine because of its distinct fragrance.
- Rice vinegar - This is optional, but adding rice vinegar to the sauce will enhance all the flavours.
- Honey - To add a little sweetness to the sauce. Honey and soy sauce compliment each other extremely well.
- Garlic and ginger - Two more staples of Asian cuisine. You can use a garlic and ginger paste in a jar to make it easier.
- Chilli sauce - We used a Sriracha sauce, but this can be quite spicy for some people. Sweet chilli or even a Buffalo sauce will work well. This can be completely omitted if you prefer a milder dish.
- Vegetables for stir-frying - We used Chinese cabbage and baby corn, but many vegetables can be used. You could add, mushrooms, bell peppers, carrot, broccoli or mangetout (snow peas).
- Spring onions, red chilli and sesame seeds - All optional and to be added when serving.
A full ingredients list with measurements is in the recipe card below.
How to make salmon noodles - Step by step
Prep: Preheat your oven to 220°C/200°C(fan)/450°F/Gas 7.
One: Mix all the sauce ingredients together (except the vinegar).
Two: Pour two thirds of the sauce over the salmon fillets. Marinade in the fridge for 30 minutes.
Three: Put into the oven and bake for 15 minutes.
Four: Stir fry any vegetables that you are using along with the noodles (boil the noodles first if they are dried).
Five: Add the rice vinegar to the remaining sauce and heat gently. Serve the salmon on top of the noodles with the remaining sauce. Top with sesame seeds, sliced chillies and chopped spring onions (scallions).
This salmon noodle recipe pretty much has everything in it already. It's got the protein, carbs and vegetables. However, if you are making this for a dinner party, and you want some sides that would go well with it then we have you covered. Why not try one of these:
- Garlic Spring Greens
- Roasted Tenderstem Broccoli
- Crunchy Asian Slaw
- Air Fryer Kale
- Microwave Broccoli
- Cabbage with Cumin
- Air Fryer Mushrooms
- Asian Cucumber Salad
- Garlic Green Beans
We think these salmon noodles are pretty perfect as they are, however you could add more or less garlic and ginger depending on your preference. You could also leave out the chilli sauce, or use more if you want a real kick of spice to this. However, there are lots of ways to adapt how you serve it.
For something a little different, you could use our Healthy Teriyaki Sauce instead.
Ours is serves with wholewheat noodles and some cabbage and baby corn. However, you could add some broccoli, pak choi and mangetout, or even some aubergine (eggplant), courgette (zucchini) and bell peppers. It's a great meal to pack full of vegetables.
We added chillies, spring onion (scallions) and sesame seeds when serving, but you could leave these out.
We marinated ours for 30 minutes, however you could leave it in the fridge for up to 4 hours, which makes it a great preparing in advance meal. We would advise marinating it for at least 15 minutes if you don't have much time.
Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. This salmon takes 15 minutes to cook, however you can check its doneness by taking a sharp knife to look at the thickest part. If the salmon is beginning to flake, but still has a little translucency in the middle, it is cooked. It shouldn't look raw. You could use a meat thermometer and check it has got to a temperature of 62°C/145°F.
The amount of time it will take to cook really depends on how thick the piece of salmon you are using is.
If you want to get a really crispy salmon fillet, then you can fry this and it will get nice and caramelised. Get a red hot pan and then sear the salmon on both sides. You can then finish it off in the oven to make sure it is cooked through.
We wouldn't recommend reheating leftovers, however if you do have any left then you could keep it in the fridge and use it in a sandwich or on a salad the next day.
More salmon recipes
Soy Ginger Salmon Noodles
- 240 g (8.5 oz) Salmon fillet
- 2 tablespoon (4 tablespoon) Soy sauce
- 2 Garlic clove - crushed
- 30 g (1.06 oz) Fresh ginger - grated
- 1 tablespoon Honey
- 0.5 tablespoon Chilli sauce
- 1 teaspoon Sesame oil
- 1 tablespoon (2 tablespoon) Rice vinegar
- 300 g (5 oz) Noodles
- 2 leaves Chinese cabbage - sliced
- 70 g (2.5 oz) Baby corn - halved length-ways
- Sesame seeds
- Spring onion (Scallion)
- Red chilli
- Preheat your oven to 220°C/200°C(fan)/450°F/Gas 7.
- Mix together 2 tablespoon Soy sauce, 2 Garlic clove, 30 g Fresh ginger, 1 tablespoon Honey, 0.5 tablespoon Chilli sauce and 1 teaspoon Sesame oil.
- Pour two thirds of the sauce over 240 g Salmon fillet. Marinade in the fridge for 30 minutes.
- Put in the oven and bake for 15 minutes.
- Stir fry 2 leaves Chinese cabbage, 70 g Baby corn and Spring onion (Scallion) along with 300 g Noodles (boil first if using dried noodles).
- Add 1 tablespoon Rice vinegar to the remaining sauce and heat gently.
- Serve the salmon on top of the noodles with the remaining sauce. Top with Sesame seeds, sliced Red chilli and more chopped Spring onion (Scallion).
- You can leave out the chilli sauce if you don't want a spicy marinade. You can use your favourite chilli sauce.
- If you are making this for kids, then use reduced salt soy sauce.
- You can use smaller fillets of salmon, however be aware that they will cook much quicker.
- You can easily scale up this recipe by doubling the amounts.
- Try to use "straight to wok" noodles. If your noodles are dried, you will need to boil them before adding to the stir-fried veg.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.