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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.
We are so excited to try this recipe, but the instructions have me confused? Do I cook the salmon in the square baking dish where it was sitting in the sauce? Or transfer it to a baking sheet? And there are two sauces? Right?
I love your food so much!!!
I’m confused too! Also how long do the veggies roast? Do they continue roasting after you put the salmon in or do you take them out when the salmon goes in?
Hi Colleen,
Just follow the instructions in step 2 for baking the veggies, they will roast for 20 minutes while the salmon in marinating in step 1. Please let me know if you have any other questions! xTieghan
Hey Sara,
Yes, you are baking the salmon in the baking dish with the marinade which becomes the sauce and then there is the sauce for the noodles. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
This recipe is amazing. I couldn’t get enough of it!!!!! Not as time consuming as you’d expect and 100% worth it. I don’t love soy sauce so instead I used coconut aminos sauce. I also omitted the chili paste and did chili flakes instead. I did not use soba noodles but the cantonese egg noodles. This is a keeper for sure!!! Thank you so much.
Hey Bekah,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Planning to make this tonight. My husband is not a lover of fish (I’m having salmon), so would this work with a thick pork chop? Would you suggest marinating longer than the salmon?
Hi Francesca,
Sure, that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
So so delicious & easy to make! Definitely will be on heavy rotation <3
Hi Jamie,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
This recipe is so easy to make. Instead of dumping the noodle water, I saved it and popped the noodles back in for a swim to warm them back up before plating. Will definitely make this again!
Hey Sarah,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Omg..Yumm! I used shrimp instead of salmon. This was a big hit with my son and husband! Ate while watching Winter Olympics..USA!! Keep sharing your recipes, you’re helping me expand my menus.
Hey Ann,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Super delicious. A keeper in our house.
Hey Brigit,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This was absolutely delicious! The sauce for the noodles was amazing, I will definitely be using it for other dishes too. Easy enough for a weeknight meal, but felt fancy!
Hey Jenna,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Question. Do you think I could swap out the Salmon for Chicken?
Definitely, the flavors would work well with chicken, you’d just have to adjust the cooking time for the chicken.
Hey Joyce,
Totally! That will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
I just made this tonight and I think it’s one of my favorites I’ve tried from HBH! 10/10 would make again! All the flavors meshed so well together.
Hey Suzannah,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Loved it! All the flavors are super good together and the hint of spice is nice too! Will definitely keep this in the weekly rotation. Pretty simple and quick to put together as well!
Hey Jess,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
So easy and delicious! I air fried the salmon and it worked super well and tasted great.
Hey Kendall,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Another HBH winner! So easy & flavorful! I skipped the pickled ginger.
Hey Judy,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
which sauce are you pouring over the salmon- the marinade?
Hi Amy,
Yes, that is correct. Let me know if you give the recipe a try, I hope you love it! xTieghan
Delish! Wasn’t sure how many ounces made up a package of soba noodles (mine come in a big packet comprised of bundles) so I ended up having to repeat that step because I hadn’t made enough for the amount of sauce the recipe yielded. But the end result was great! I also swapped white miso for the gojuchang to retain some of the umami flavor but I wish I also added sriracha for spice. Leftovers are SO good over Trader Joe’s Veggies & Greens salad mix.
Hey Julia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! I used a 9.5 ounce package of noodles. xxT