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Honey Garlic Salmon Soba Noodle Bowls. Best for nights when you’re craving a really delicious noodle bowl, but also looking for a cozy, healthy dinner. Caramelized salmon in a sweet and tangy honey garlic sauce with soy sauce and ginger. Served over creamy tahini soba noodles with roasted broccoli and brussels sprouts. It’s the perfect, simple and quick dinner with plenty of color and even more flavor.

Honey Garlic Salmon Soba Noodle Bowls |

If there’s one food I really don’t make enough of, it’s seafood. For years there have been only a small handful of people in my family that would eat fish. The rest passed on anything from the sea. So I’ve always cooked much more pasta and meat than anything else.

But that’s slowly starting to change. Not everyone enjoys fish, and I don’t think that will ever change. But a few of my brothers (including Creighton) will eat salmon, tuna, and shrimp. Red is a big sushi guy and Creighton enjoys it more for health purposes. But hey, it sure is a good start!

I’ve given up on my mom, but maybe we’ll get Asher to at least try seafood in a few years. Either way, with new fish eaters, I’m excited to be able to create more recipes like todays. It’s simple to make, so colorful, and even more delicious.

Honey Garlic Salmon Soba Noodle Bowls |

The details

When you look at the recipe, you might think it’s a little too step heavy, but don’t let that scare you. This actually comes together pretty quick and easy.

I start with the salmon. The sauce is just soy sauce (I like to use tamari, which is gluten free soy sauce), honey, ginger, and garlic. I add a little Gochujang for a nice tangy heat. Then, just put the salmon in the sauce and let it hang out while you prep everything else.

Honey Garlic Salmon Soba Noodle Bowls |

For the vegetables, I love to use broccoli and brussels sprouts. Just roast them on a sheet pan with oil, salt, and pepper. They don’t need to be fancy.

While all that’s happening, you’ll be working on the noodles. I used soba noodles, but honestly any noodles works. Toss the noodles in a creamy tahini sauce. For the the sauce, the key is to mix it with a little hot water to help thin out the tahini and make it perfect for tossing with the noodles.

Honey Garlic Salmon Soba Noodle Bowls |

The last step is to cook the salmon. Bake it in the oven in the sauce until it’s cooked to your liking. I cook mine for about 8 minutes. Then switch the oven to broil and let the sauce caramelize around the salmon.

Just be sure to watch close, the broiler works quickly. It will take perfectly glazed salmon to black salmon in seconds.

Honey Garlic Salmon Soba Noodle Bowls |

Serve it all up

Serve this bowl-style with the noodles on the bottom, then the salmon, veggies and extra sauce over the salmon. I throw in some pickled ginger, green onions, and lots of sesame seeds.


It’s all about the sticky sweet and tangy sauce and those creamy noodles. Delicious on their own, but so much better paired together. And yes, the family all agreed. My dad said this has been one of his favorite recipes in a long time, so that’s a real win.

My final words, double the recipe and save the leftovers for quick and easy lunches. Trust me you will be so happy you did!

Honey Garlic Salmon Soba Noodle Bowls |

Looking for other easy weeknight dinners? Here are some favorites.

Garlic Butter Creamed Spinach Salmon

Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce

Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce

Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives

Lastly, if you make these be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Honey Garlic Salmon Soba Noodle Bowls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Calories Per Serving: 1150 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.
    2. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring.
    3. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. Cook the noodles according to package directions. Drain.
    4. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. Toss the noodles with the sauce.
    5. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close.
    6. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.
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Honey Garlic Salmon Soba Noodle Bowls |

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  1. Do you remove the salmon skin before marinating? It seems like there would be more flavor absorption and better crisping when cooking. Thank you.

    1. Hey Catherine,
      It’s totally up to you, a lot of people like to leave the skin on the salmon, so it’s really personal preference. Let me know if you give this recipe a try, I hope you love it! xT

  2. I made this recipe for dinner this evening and my husband and I enjoyed it very much. I did not have the Korean chili paste so I swapped out schiracha for it. It was a bit spicy for me, but my husband found it perfectly fine. It was probably the difference between the 2 sauces. I will definitely make this again. Thank you for sharing the recipe!!

    1. Hey Paula,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)