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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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 DELICIOUS!

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 | halfbakedharvest.com

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: 461 kcal

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

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Ingredients

Noodles

Instructions

  • 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 | halfbakedharvest.com

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Comments

  1. 5 stars
    This is so delicious!! I read comments that it was a bit salty and although I always use low sodium soy sauce, I still cut the amounts in half. I also forgot to add the pasta water to the tahini sauce (no regrets). I had to sub maple syrup for honey due to lack of enough. I will definitely make this again probably with the same modifications since it was SO GOOD. Thanks for another keeper!

    1. Hi Kim,
      I think that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Theresa,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  2. 2 stars
    Too much soy hence too much salt . Generally good. But would cut down the sauce. I used low salt soy but still way too salty. The directions were not as clear as they could be.

  3. 5 stars
    I forgot to grab salmon while at the store, I subbed chicken (that’s what I had in my fridge) and It was amazing!!! Cant’t wait to make again and use salmon!

    1. Hi Anna,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  4. This recipe sounds absolutely delicious, but there are a few in our household who don’t care for salmon. Do you have any recommendations for subbing in a different type of seafood? White fish like cod or tilapia? Shrimp? Something else? Thanks!!

    1. Hey Annie,
      Sure any white fish would work, shrimp, or even chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  5. 5 stars
    Made this tonight and it was delicious. It will be in regular rotation at our house. Thank you for the recipe!

  6. 5 stars
    This recipe was super easy to prepare and it came out perfectly! My new favorite HBH recipe. Incredibly delicious and very photogenic 🙂 I highly recommend trying it out!

  7. 5 stars
    Delicious! My partner isn’t a seafood fan and even he enjoyed this dish! Very easy to put together. I read the previous comments and also cut the soy sauce in half for the tahini. Added chile garlic sauce to it as we like spicy food. Looking forward to making again!

    1. Hi Mia,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  8. Really delicious meal. It was just a bit too salty for my family so I will cut the sauces with some broth next time. I also used a whole wheat spaghetti noodle and it tasted good. This will stay in my recipe box!

    1. Hi Shelley,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  9. Made this dish today for lunch (our main meal). and it was wonderful. I think you could make it with cod also. This won’t be the last time I make it

      1. Hi Meg,
        Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

    1. Hi Barbara,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  10. Ok, I’m a little confused by the instructions… You leave the salmon in the marinade to cook, right? So what’s the “spoon the sauce over the salmon” bit about if it’s already in the sauce? Also it looks like you’re using a glass baking dish but I thought you weren’t supposed to put glass under the broiler?

    1. Hi Erin,
      Any sauce that has fallen off of the salmon you will spoon over the salmon before broiling. I have never had an issues using glass under the broiler. Let me know if you have any other questions! xTieghan

  11. I am going to make this for guests. I had to order the Gochujang online, and I’m not sure I bought the right thing. The package is labeled Kisoondo Gochujang Traditional Red Pepper Paste. Is that the right thing? If not, can you share a website where this can be ordered?

    Thank you.

    1. Hi Lynette,
      I like to use Mother in Laws Gochujang, I typically buy this at Whole Foods or order from Thrive Market. Please let me know if you have any other questions, I hope you love this recipe! xTieghan

  12. 4 stars
    Just made this last night and incorporated changes based on some of previous reviewers comments (especially saltiness of sauces and thin-ness of salmon sauce). First highlight–the salmon made this way was delicious–great flavor. Changes made: 1. Sauce for fish marination and subsequent cooking–reduced soy sauce by half so used 1/4 c. soy sauce in this recipe. Also because of less liquid, the sauce did cook up and wasn’t runny. 2. Sauce for soba noodles–reduced soy sauce by half so used about 1/6 c. soy sauce. We all thought the sauce for the soba noodles still needed some changes (after we ate it). It’s still salty and kind of thin and the color was pale so not appealing in that way either. Next time, I’d eliminate this sauce poured on the soba (and I did wait to sauce it till right before serving), and instead try the soba noodles just with some of the extra salmon sauce (which is thick) drizzled on it in the bowl (which I did anyway). This should also help to reduce the over-saltedness of the dish–ending up with 1/4 of the soy in the original recipe. I used a combination of high quality Japanese soy sauce and Chinese thin style soy sauce. Also eliminating the second sauce, would make the recipe faster to make–it probably took me 1-1/2. hours to make the entire recipe–but I am not the fastest with new recipes.

    1. Hey Amy,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Thank you so much for sharing your notes and what worked well for you. xTieghan

  13. 4 stars
    Made this yesterday & followed recipe exactly. We enjoyed it but will probably switch out the noodles for udon or something else next time. Will probably also reduce the tamari/soy sauce like others have suggested, but wanted to give it a go with the original recipe first time. Love that it’s such a versatile recipe – thanks for helping me get out of my comfort zone!

    1. Hi Sarah,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  14. 1 star
    This was awful. I really regret not reading the reviews before I started. I don’t think I’ve ever made something that was such a fail. The concept is good, but there is way too much soy sauce!!! Maybe start with a third of what is called for and adjust to taste. We had to compost most of the noodles and veg as they were inedible. So disappointing!!!

    Also, the instructions are not well written. 😕

  15. 5 stars
    Made this yesterday and it was super delicious, I was happy to have some leftovers for today’s lunch!
    I read through the comments and since many were complaining of saltiness, I did what someone else suggested and used 1/2 soy sauce and 1/2 water for the noodles sauce.

    Definitely will make again and can see this being fairly flexible for type of noodle, type of fish, and veggies used – although I think getting that bit of char on the veg is kinda key to matching the subtle bitterness of tahini paste.

  16. 5 stars
    I’ve never made soba noodles and this was a great change up from the usual rice. We usually get Ora king salmon and soak it in soy sauce and it’s incredibly fatty so we usually grill it. I didn’t add the honey to the marinade for that reason. I did add the rest and honestly on the grill couldn’t taste the difference.
    For the soba noodles I would suggest using tamari or cutting the soy sauce with broth or water or I imagine it would be too salty. I cut it with water and it was fine. Be sure and mix your tahini ahead of time (follow per the label.)

  17. 4 stars
    Made this last night with a couple of modifications. Used half water and half soy sauce, and added 1/2 a lemon to cut the salt. The sauce wasn’t as thick but turned out delicious! This recipe is a keeper. 🙂

  18. 5 stars
    absolutely delish!! family loved it, definitely making again. i made cauliflower rice for myself and it paired perfectly. highly recommend

    1. oh, i also subbed soba noodles for ramen, only because my family doesn’t like buckwheat. turned out great regardless.

  19. 5 stars
    just did the salmon part and made a rice bowl with the salmon, stir fried broccoli with ginger and garlic over brown rice….delish!!!! looking forward to making the rest of the recipe!!! thank you T!!!

  20. 5 stars
    Delicious Sunday dinner! My partner is vegetarian so instead of salmon he used tofu. It worked well. I had salmon and was in awe of the dish We will do it again!

  21. 5 stars
    Made this tonight. So, so, so, so, SO GOOD! Everything about this meal was PERFECT (and luckily we have some soba noodles left over for lunch tomorrow!)

    Everything was perfect. 8 Minutes, plus 2 minutes under the broiler gave us perfect medium rare salmon with a great cook.

    Don’t change a thing! PS. I shared a picture on a Facebook cooking group I’m in. Everyone’s asked for the recipe. Do I share?? (Of course !)

    1. Hi David,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  22. So good, as usual with all of Tieghan’s recipes! I loved the flavors and mixture of the salmon, veggies, and noodles. Not sure why people are saying it is too salty…. I didn’t have any issue with the saltiness, although I used low sodium soy sauce so that may be the way to go.

    1. Hi Lauren,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  23. 5 stars
    Loved this. Felt light but satisfying. I used peanut butter instead of tahini because the tahini I currently have is really bitter and I wasn’t feeling it. The salmon alone is also something I’ll make again and pair with other things. Thanks!

    1. Hi Sophie,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  24. 5 stars
    Absolutely delicious! All my favorite flavors! I used low sodium soy sauce and didn’t have a problem with it being too salty. Will definitely be making this again!

    1. Hey Alicia,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  25. I believe in tasting sauces as you go to your taste. My dish turned out amazing! Thank you for sharing.

    1. Hi Katherine,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  26. Tieghan,
    Please revise the amounts in the above recipe! So many said it was too salty! I did not read the reviews, so I followed your recipe, even reducing amounts as I went, feeling that the amounts were not quite right. Still, way too salty and definitely not heart healthy! As I mentioned in the review I just posted, there’s a lot of potential here for a salmon noodle bowl!

    1. Hi John,
      I am sorry to hear that you found this dish to be salty. My family enjoyed it as is, next time you could try using low sodium soy sauce or coconut aminos. Please let me know if you have any other questions! xTieghan

  27. Much too salty! That’s almost 1 cup of soy sauce for the noodles and salmon! If the noodles were just plain, this would be much improved. Salmon was still salty with the sauce from the recipe. Tasty-you can taste the potential for the soy, gochuchang and honey, but my-oh-my, but way back on the salt. No need to salt the veggies!

  28. 4 stars
    Delicious meal. It was a little salty for me so next time I’ll ease up on salting the veggies. Otherwise, great! Used udon noodles and they were a hit!

    1. Hi Laurie,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  29. 5 stars
    We just had this last night and it was delicious. My husband said that’s a keeper recipe. It was completely heart healthy which he needs to have. We love your recipes

    1. Hey Vicky,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  30. 5 stars
    I loved this. I have been waiting for new salmon recipes and this did not disappoint. (Keep the salmon recipes coming!). After reading some of the other comments about saltiness, I reduced the amount of light soy sauce in half in both the marinade and the noodle sauce, filling the remainder with equal parts of water. That worked perfectly. I was unclear on whether to cook the salmon on the sheet pan or in the glass dish. Naturally, I chose the wrong method. To compensate, I microwaved the marinade to make it reduce and become thicker. This worked like a charm, making it thick enough to adhere to the salmon while broiling. I didn’t have viable pickled ginger, so I used kimchi instead. I will definitely be making this again!

    1. Hi there,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  31. 5 stars
    This recipe checked all the boxes for me. Every bite was packed with flavor. It’s unusual for me to get a new recipe completely right the first time, but this one did it. I can’t wait to make it again. One note: I made this with frozen salmon and I couldn’t tell any difference.

    1. 5 stars
      Excellent! And the house didn’t smell like fish which is a huge plus 😉

      I didn’t end up broiling because I used a glass pan by mistake. And I didn’t have tahini.. I did everything else and the dish was amazing! Thanks so much!

      1. Hi Karen,
        I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

    2. Hi Steve,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  32. 5 stars
    Packed with flavor and so easy. My husband isn’t a fan of broccoli, so I roasted sweet carrots and green beans. It was even great reheated.

  33. 1 star
    Wanted to love it, but the sauces were both so, SO salty. We used low sodium soy sauce and didn’t add any additional, and it was still overpowering. Such a disappointment.

  34. 5 stars
    This recipe is awesome and I have made it a few times. I like to add raw veg like radish, cuc and carrot but would like to quick pickle them. Any easy tasty idea.

  35. Asked my friend to pick any recipe for her birthday dinner and she chose this. Can’t wait to try it later tonight!

  36. Fantastic recipe that has different flavors and textures that all go together perfectly! I highly recommend this!

    1. Hi Lori,
      I used the whole 9.5 ounces. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Stacey,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  37. 4 stars
    Overall, the flavors of this were good. I’m not usually a salmon eater but always wanting to fit it into my diet and I’m glad I tried it. The recipe was easy to follow. My salmon was pretty thick and took about 15 minutes to cook. I broiled it for a few minutes and the sauce really didn’t thicken but I didn’t want to risk burning anything. The flavor was still there and was very good. The weakest part of this dish for me was the noodles. They got super gummy and mushy. I think my error was cooking them too early in the process (they didn’t take as long as I thought they would) and after sitting in the sauce just got too gummy. I would either make them right before serving or use another type of noodle. This was my first time having a soba noodle so maybe I just prefer the texture of rice noodles.

    1. Hi Sarah,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  38. 4 stars
    I wanted to love it, but found hubby and I found it a bit too salty. Next time I’ll cut down the amount soy sauce and I think it will be perfect! Thanks for the recipe!

    1. Hi Diana,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  39. 4 stars
    Delicious combination but we did find the sauces to be salty. I’d like to make this again and wondering if there are any suggestions to modify? Thanks!

    1. Hi there,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Try using low sodium soy sauce next time. Have the best weekend:) xTieghan

    1. Hi Vikki,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  40. 5 stars
    These were outstanding! The combo of flavored and textures went really well together. I threw some shitakes in with the roasted veggies but imagine you can be very creative with what you roast to add in.

  41. 2 stars
    Salmon turned out good but unfortunately it is all we could eat as the rest turned out too salty to eat. Noodles tasted of salt and soya sauce. Wouldn’t make again.

  42. 5 stars
    Oh jeez this was good! Everything was super easy to make and came out perfectly. I had a lot of tahini sauce leftover but I wasn’t complaining as I will use it on leftovers. The salmon was absolutely heaven. Cannot wait to make again.

  43. 5 stars
    Another amazing recipe T, the creaminess from the tahini coated noodles couple with the sweet / savoury salmon was spectacular

    Toronto, ON, Canada

  44. 5 stars
    We had this tonight and it was everything I hoped it would be. I had to do a little guesswork with the salmon because I was using a new oven, and I used Pad Thai whole wheat noodles (which worked out great!), but it turned out as wonderful as it looked! I’m surprised at some of the questions, I followed her directions exactly (except I prepped EVERYTHING ahead of time), and had NO problems! This is a recipe I would recommend for people who want to eat more fish (especially salmon) but who don’t really like it. The melange of flavors is so delectable you can’t even really taste the salmon! (same for the brussels sprouts!). I don’t even think I would change anything next time I make this! Thanks HBH for another great meal!

  45. 3 stars
    The salmon and marinade turned out nicely. I had the same issue others had with it not thickening up. The sauce for the noodles was all salt flavor from the soy sauce. And I love soy sauce! Luckily I tasted it first. So I didn’t use it.

  46. I made this last night and it is delicious! I made enough for tonight too, so I get to have it again. I used gluten free Ramen noodles from WF and they were delicious! Great combo. I think I would like to reduce the salmon sauce after they cook to see if I could get a thicker sauce for additional great flavor, but can’t wait to make this one again.

  47. 5 stars
    My daughter, Mia, is an HBH super-fan!! She made this the day it came on on your site. Simply delicious!! Looked gorgeous! Wasn’t that hard to make (easy for me to say). She substituted bok choy for broccoli, which made it a little more interesting. Really, fabulous! Thanks for the inspiration you have given her to become a wonderful cook and baker. She truly is, and you have played a big role in exciting, motivating and instructing her, not to mention saving her mental health during these last two years. All our family (and my friends) have benefitted!!! (You’re on a first name basis around here.) Thanks, so much, Lisa, proud mother of Mia.

    1. Hey Lisa,
      Thank you so much for your kind message! I am so glad your daughter has been enjoying the recipes, I truly appreciate you both being here! xTieghan

  48. I made this last night because I had soba noodles to use up and it was delicious! Incredibly filling too, my boyfriend always goes back for seconds and he was stuffed. Healthy, delicious, filling, couldn’t ask for more. Having it for lunch today too 🙂

  49. I have the hardest time just following a recipe… hahah I made this last night with a few tweaks based on what I had in the kitchen. Chicken instead of salmon, and cashew butter instead of tahini. It was so delicious! Thank you for all you do!!

  50. 5 stars
    I live in Alaska, so we have lots of salmon in the freezer and am always looking for new ways to make it….this recipe is a keeper and moving to the top of the pile as my go to salmon recipe. SO YUMMY!! Quick to whip up too, which is always a bonus.

  51. 5 stars
    I hade this last night for dinner and it was 👌
    I only had regular soy sauce, so having it in both the marinade and the dressing for the noodles was a bit overwhelming (for my taste)… I wish I had tamari on hand like you suggested, it would have been perfect!
    I also sautèd some prawns in garlic, ginger and sesame oil, and added julienned bell peppers and snow peas.
    So delish! Thank you!

  52. Just made this! It was seriously so good. But my noodles looked nothing like yours!! What’s your secret?? I cooked mine according to the package directions and they were a bit clumpy and ugly. Flavor was on point and I just hid them under the salmon and broccoli but it would be cool if I could learn to make them pretty like yours!

    1. Hey Sarah,
      Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! You can try tossing them in olive oil so they don’t stick together. xTieghan

  53. 3 stars
    Very excited to prepare this meal plus had many ingredients in my kitchen.. feedback from the family (the men) noodles were a bit over flavored… salmon was so tasty, love the marinade. Fun meal, not sure when the troops will give the green light for a re-do but made plenty for lest overs which I will throughly enjoy!

  54. Made this for dinner tonight and my family loved and I loved it. The tahini sauce and soba noodles were my favorite. Thanks again Tieghan for another great recipe.

  55. 5 stars
    I made this tonight for dinner and hbh white chicken chili last night! Both were excellent!!😍 All your recipes are really great, so glad I found your site!

  56. the only question i have is, do you cook the salmon skin side up and then flip it when you broil? haha thanks!!

    1. Hi Hannah,
      I cook the salmon skin sound down. I hope you love this recipe, please let me know if you give the recipe a try! xTieghan

  57. 5 stars
    Similar to Nancy my sauce was too thin, but DELISH nevertheless!
    I roasted brussels sprouts and yellow bell pepper. Easy and versatile recipe

  58. 5 stars
    I made this last night for dinner and it was wonderful. My sauce didn’t turn out as thick as yours did, though. I will make it again!

  59. This recipe is delicious and pretty easy to make. I used green beans instead of broccoli. Unfortunately, my soba noodles did not turn out. They were rather chewy. I cooked them per package instructions which was about 7 minutes. The recipe seems versatile and the base can be substituted as desired. Thank you Tieghan!

    1. Hi Morgan,
      I think chicken would be a great option! I hope you love this recipe, please let me know if you give it a try! xTieghan

  60. Hi, this looks so good and I am gonna try tonight. Question, do you flip the salmon over in the baking dish before you cook it? Looked like it was. Let me know please, I don’t wanna screw this one up. Trying to duplicate your beautiful dish.

    1. Hi there,
      Nope, I just cook the salmon skin side down:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

  61. Hi Tieghan, I made this last night as I happened to have the key ingredients in the house (I used different veg (cauli, red pepper, fennel) and wholemeal noodles. It was delicious! Having the salmon sauce and the noodle sauce a bit different from each other but complementary was fantastic! Thank you!

  62. The salmon is marinating in the first ingredients with soy I assume you take it out of the marinade when cooking it. What sauce are you supposed to add back to the salmon when it’s cooked? The second sauce is for the noodles. You can’t add the first marinade to it because the salmon was raw. What am I missing?

    1. I believe you are supposed to cook the salmon in the marinade which is why she has you put it in a square baking dish. Then the marinade is cooked and can spooned over top when finished.

    2. Hi Susan,
      You do not remove the marinade, that will become the sauce. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Julie,
      Yes, that will work well for you. You may have to adjust the cooking time for the chicken based on how thick your breasts are or if you use thighs. Please let me know if you have any other questions! xTieghan

  63. 5 stars
    Made this for dinner tonight. So delicious. My sauce didn’t thicken up but I put it in a sauce pan and added a little cornstarch. Amazing.

  64. 4 stars
    This is a wonderful recipe! Just a couple of questions…what is the chili you refer to? Can you save the marinade? Or cook it to use as a sauce? We loved the salmon, the veggies, and the noodles, but found the tahini sauce quite bland. I will use this recipe again only switch out the tahini for ala olio. I can’t find where to post my photo. Thanks for the great combo for healthy foods!

    1. Hey Julie,
      The chili is the red pepper flakes:) Yes all of the marinade gets cooked with the salmon. Please let me know if you have any other questions, thanks for trying the recipe! xTieghan

  65. 4 stars
    Loved this recipe! I used my chili garlic paste as a replacement for gochujang and it came together really well. The sauce was a little thin, but I’m sure with some tweaks to my own oven/amounts I’ll figure it out. This also pairs well with roasted sweet potatoes!

  66. Hi! I love broccoli, but not a huge brussel sprout fan. What’s a good vegetable replacement that will pair well with this dish? Thanks in advance 🙂

    1. Hi Emily,
      You could really use anything you like or just double up on the broccoli. Cauliflower, bell peppers, green beans, carrots would all be great options. Please let me know if you give the recipe a try! xTieghan

  67. 3 stars
    I found your instructions rather unclear. Is the salmon cooked with the veggies after they have been in the oven or separate and then added to the sheet pan? I also did not find the salmon sauce/glaze got thick in the amount of time instructed to cook the salmon, even after broiling. This was disappointing. Good flavor, but did not turn out looking like the picture you posted with the recipe.

    1. Hi Julia,
      Sorry to hear you did not enjoy the recipe. The veggies are on a baking sheet in step 2. The salmon is baked in a dish in step 5, remember it has been sitting since step 1 in the sauce:) xTieghan

    1. Hi Anita,
      Those are the red pepper flakes:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Priscilla,
      Soba noodles are already gluten free. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  68. 5 stars
    This recipe looks delicious, I can’t wait to make it tonight. If I don’t have gochujang, what do you recommend as a best substitute? Would something like sriracha work well or do you recommend something else? Thank you again, we absolutely love your recipes!

    1. Hi Maxie,
      Sure, sriracha would work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Lori,
      The recipe calls for 4 (4-6 ounce) salmon filets. Please let me know if I can help in any other way, I hope you love the recipe! xTieghan

  69. Hi…this looks so great! Thoughts on swapping the salmon for tofu slabs? We don’t eat fish. We may try and report back. 😀

      1. Hi Tanja,
        The recipe calls for 4 (4-6 ounce) salmon filets. Please let me know if you have any other questions! xTieghan

    1. Hi Michelle,
      You will want to use 4 (4-6 ounce) filets. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi there,
      The recipe calls for 4 (4-6 ounce) salmon filets. Please let me know if you have any other questions! xTieghan

    1. Hi Shirley,
      Sorry, I am not sure what you are asking, all of the ingredients are listed above. Please let me know how I can help! xTieghan

  70. Hi Tieghan,

    Others have pointed out that salmon is missing from the ingredient list, but I further wanted to ask — do you bake the salmon with skin on (looks like it from the pictures)? And if so, do you bake skin side up as it seems in pictures, and do you remove the skin before serving? Sorry for all the questions — I’m a recent salmon convert.

    My husband and I absolutely love your recipes! You’re my go-to for delicious and unique recipes. Thanks for all you do!

    Kelsey

    1. Hi Kelsey,
      The recipe calls for 4 (4-6 ounce) salmon filets. I like to bake with the skin side down and serve with the skin. It really is personal preference though, nothing wrong with removing the skin before serving. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

    1. Hi Lindsay,
      The recipe calls for 4 (4-6 ounce) salmon filets. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Patty,
      The recipe calls for 4 (4-6 ounce) salmon filets. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  71. 5 stars
    I love soba noodles and can’t wait to try this recipe!! (Soba has less calories more fiber and more protein than traditional pasta!!)

    1. Hi Gina,
      You will want to use 4 (4-6 ounce) salmon filets. I hope you love this recipe, please let me know if you give it a try! xTieghan

  72. Hi! This looks delicious – how many ounces of soba noodles did you cook?
    Also step 5 says to remove the vegetables but they were already roasted in a sheet pan in step two. Can you clarify? Or can the veggies and salmon cook in the same pan?
    Thank you! Love your blog and cookbooks!

    1. Hi Lisa,
      Sorry for any confusion. I used a 9.5 ounce pack of soba noodles. The vegetables are on a sheet pan in the oven, you will remove those after 20 minutes, the salmon will also be in the oven. I hope this clears things up. Please let me know if you have any other questions! xTieghan

  73. Hi Tieghan,
    I guess I’m not the only one who noticed, how many pieces of salmon are needed for the recipe? Skin on or off? That little bit of info seems to be missing from the recipe! Looking forward to trying it out.
    Wendy Goldstein

    1. Hi Wendy,
      The recipe calls for 4 (4-6 ounce) salmon filets, I like to leave the skin on. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  74. Hi. Looks incredible but I am the only person in my home that won’t eat salmon. Could I use Chilean Sea Bass, Halibut or Cod instead? Also….no salmon on the ingredient list. Thx

    1. Hi there,
      Sure, any fish you like will work well here, about 4-6 ounces per person. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Beth,
      I like to do 4-6 ounces per serving. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Tieghan, call me crazy, but I think salmon is missing from the ingredients list. I only noticed when I began importing the recipes to my grocery list. Can’t wait to try this.

      1. Hi Sheryl,
        You will want to use 4 (4-6 ounce) filets. Please let me know if you have any other questions! xTieghan

    2. Hi Deb,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  75. Hi there, looks delicious but the salmon seems to be missing from the ingredients list (or I am being blind)? I could guess based on what we usually serve for 4 people but still, would help to know 🙂 thanks much!

    1. Hi Sona,
      You will want to use 4 (4-6 ounce) salmon filets. Please let me know if I can help in any other way, I hope you love the recipe! xTieghan

    1. Hi Nancy,
      You will want 4 (4-6) ounce salmon filets. Please let me know if you give the recipe a try, I hope you love it! xTieghan