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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.
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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.
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.
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.
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.
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.
FAQ:
Can I cook the salmon on the stovetop instead?
Yes—sear skin-side down in a hot, lightly oiled skillet until mostly cooked, spooning sauce over, then flip briefly to finish. You’ll still get caramelized edges without broiling.
My tahini seized—how do I fix it?
Whisk in hot water a tablespoon at a time until it loosens and turns glossy again. Keep whisking; it goes from thick to silky quickly.
Do I need to peel the ginger?
Not required if it’s fresh and thin-skinned—just scrub. If it’s older and fibrous, peel for a smoother sauce and noodle dressing.
How do I know the salmon is done without a thermometer?
Gently press with a fork—the flakes should separate but the center should look slightly translucent and juicy. Pull it early; carryover heat will finish the cook.
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
Ingredients
- 1/2 cup soy sauce or tamari
- 1/3 cup honey
- 1 tablespoon Gochujang , (Korean chile paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 4 (4-6 ounce) salmon filets
- 2 tablespoons extra virgin olive oil
- 1/2 pound Brussels sprouts, halved
- 2 small heads broccoli, cut into florets
- kosher salt and black pepper
Noodles
- 1 package soba noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup tahini
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated ginger
- red pepper flakes
- 4 green onions, sliced
- toasted sesame seeds and pickled ginger, for serving
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Where’s the salmon in the ingredient list?
Hi there,
The recipe calls for 4 (4-6 ounce) salmon filets. Please let me know if you have any other questions! xTieghan
I am looking for your recipe list, do you have one?
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
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
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
Hi, how much salmon? It’s missing from the ingredient list.
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
how much salmon?
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
I love soba noodles and can’t wait to try this recipe!! (Soba has less calories more fiber and more protein than traditional pasta!!)
Thanks! I hope you love the recipe!
It’s a recipe for salmon, but it is not listed in the ingredients. How much salmon?
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
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!
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
How much salmon? Not in recipe
Hi Jan,
You’ll want to use 4 (4-6 ounce) filets. I hope you love the recipe! xTieghan
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
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
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
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
Tieghan, do you start with a pound of salmon? 3-4 ounces per serving?
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
Recipe looks delicious. Do you think I could use maple syrup instead of honey? Thank you.
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.
Hi Sheryl,
You will want to use 4 (4-6 ounce) filets. Please let me know if you have any other questions! xTieghan
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
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!
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
Looks delicious! How much salmon should I purchase? I don’t see that in the recipe.
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