We love an easy baked salmon recipe, and this one is bursting with flavour. Soy Ginger Salmon Noodles is quick and simple comfort food that is easy to adapt. Just a few ingredients, and you have yourself an incredible salmon dish that is protein packed and a great source of omega-3.
We try to eat at least 2 healthy fish meals a meat, and these Soy Ginger Salmon Noodles are 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.
If you are looking for some more noodle recipes, try our Garlic Chilli Noodles, Soy Sauce Noodles or Thai Chicken Noodles.
Why you will love it
- A delicious way to eat salmon
- Baked instead of fried
- Easy to adapt
- Lots of different ways to serve it
- Easy to add lots of vegetables.
- Salmon fillets - You could use one larger pieces of salmon and flake it once cooked. Remember - the fresher the better!
- 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.
- 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.
- 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.
Step by step
One: Preheat your oven to 220°C/450°F/Gas 7. 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 in the oven and bake for 15 minutes.
Four: Stir fry any vegetables that you are using along with the noodles (boil 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).
Health benefits of salmon
Salmon is so versatile, and the list of health benefits is huge. It is protein packed, and a great source of protein, vitamins A and omega 3. Omega 3 is a fatty acid that is essential for brain and heart health. Salmon is also a great source of B vitamins, which have been shown to work together to maintain optimal functioning of your brain and nervous system.
Salmon is also quite high in potassium, which helps to control your blood pressure and can also reduce your risk of stroke.
Soy and ginger marinade
We have made our own marinade and it's simple, there really is not need to buy a ready made one. Just a few store cupboard ingredients mixed together and let the salmon bathe in it. Sesame oil, soy sauce and honey are the main base, with plenty of garlic and ginger mixed in. It's the perfect combination of sweet and salty. We even added a little chilli sauce to give it a kick of heat, but you could leave it out.
How to adapt
We think the salmon itself is pretty perfect, 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.
Ours is serves with wholewheat noodles and some cabbage and baby corn. However, you could add some broccoli, pak choi and mange tout, or even some aubergine, courgette and bell peppers. It's a great meal to pack full of vegetables.
We added chillies, spring onion and sesame seeds when serving, but you could leave these out.
Yes, this is a really healthy meal as it is protein packed and a great source of vitamins. It's also low in calories and full of healthy fats. It's a great opportunity to pack it with green vegetables too.
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.
When baking salmon, you may notice some white stuff coming out of it - that is called albumin. Albumin is a protein in fish that is in liquid form when it's raw. However, it coagulates and becomes semi-solid when you cook the salmon, whether that's baked, fried or grilled.
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 have served our salmon on noodles that have vegetables mixed up in them. However, you could serve it on rice or simply with some broccoli and cabbage for a lower carb meal.
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.
• 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.
More salmon recipes
If you’ve tried this salmon noodles recipe, let us know how you got on in the comments below.
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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.
These ginger noodles were amazing! And my salmon fillet turned out perfectly. Excited to make this again!
I love the sounds of that marinade. I'm going to try it with tofu.
So good! Love all of the flavors of this dish... and it's healthy and gluten free! YUM!
We've been trying to incorporate more salmon into our diet since the new year and this recipe just jumped to the top of the list! So much flavor and I love how easily adaptable it was to our liking. Thank you!
So.much.flavor! This looks absolutely amazing!!
What a flavorful meal! And so easy to make!
I love that the salmon is paired with Asian noodles! This is the perfect meal, and the ginger-soy combo is delicious.
Alice | SkinnySpatula
I've never tried ginger and soy on salmon, but it looks like a brilliant idea! We eat a lot of salmon, so I'm definitely going to give this a try soon.
I am eating a lot of salmon at the moment and it's great to find new ideas to try with so much flavour too.
Yum! This is a favourite of ours, the kids love the noodles so much!
When is red pepper added?
This looks so tasty!! I love ginger and soy together, but I've never tried it on salmon. I'll give this a try the next time I make salmon :)
Helen @ Fuss Free Flavours
I love salmon cooked with ginger and soy - and noodles are great as you can pack lots and lots of vegetables in with them. Fantastic weeknight supper dish!
This looks so tasty! Great way to flavour salmon, and healthy too!
Im absolutely loving noodles right now! Soba noodles, rice noodles (noodles with everything!) this looks delicious!
You have 2 of my favorite asian flavors that I often cook with - soy and ginger! Hubby loves salmon so I am pinning this to make for him later! Thanks for the healthy and delicious inspiration as always!
What a flavor packed recipe for dinner. All my favorites in one recipe. Thanka for sharing.