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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.
Hi, I love this recipe however I have a quick question, in the nutritional value, you’ve written 1150kcal per serving, I was wondering why that would be the case? Can you explain that a bit better? I’m trying to maintain a calorie goal so this is throwing me off balance
Hi Sana,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! xT
Yummy!! Don’t forget the suggestion to make extra for leftovers – perfection!
I kept the sauce serving veggies & used rice noodles. Family dinner night was a success, even with a 3 year old picky eater❤️
Hi Susan! SO happy to hear you enjoyed this recipe! Thank you for trying it out, and have a cozy week! 🙂 xT
Soooo good! My husband was literally slurping the noodles and unconsciously saying nomnomnom as he chewed!
Hey Cathy,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
This was a very fast and simple recipe but really delivered with a punch of flavor! I’m terrible because I have to mask the taste of the salmon somewhat when I eat it- it’s so healthy so I eat it often but admit it’s not my favorite food. This meal did the trick!
Hey Lauren,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Hello! When you say to drizzle sauce on the veggies, do you mean the sauce you tossed the noodles in (is there extra, do I hold some back?), or to hold back some of the marinade for the salmon? This sounds delicious-I just want to make sure I understand the directions 🙂 Thank you, Tieghan!
Hi Jody,
Any extra sauce you have on the pan from the baking sheet is what your can drizzle over the veggies:) Please let me know if you have any other questions! xx
I made this for dinner tonight. It was delicious!!
Hey Adiane,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Easy. Had everything on hand except salmon. Was absolutely delicious.
Hey Debbie,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
A bit too salty. I’m going to tone down the soy sauce for the next round, but I will definitely try it again. Love the idea to add Gochujang to the marinade.
Hey Austin,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! Sorry about the salt! xx
Made this tonight and it was really good and surprisingly easy to put together.
Hey Raven,
Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Can you please suggest what vegetable you would use instead of capsicum as I can’t eat eat these or chilli in Anny form for health reasons .
Hey Sarah,
Any other veggies that you like in place of the peppers will work well for you, mushrooms would be great. Please let me know if you have any other questions! xx
Hi – in your online video, you show adding star anise, bay leaves and garlic to the slow cooker. Do you recommend that? Thank you!
Sorry, wrong recipe! 🙂
Lol no worries!
Hey Sarah,
So sorry, those ingredients are not needed in this recipe, you can follow all of the directions and ingredients as written:) Please let me know if you have any other questions! xT
This was soooo good! Husband and I both loved it. It all came together quickly and easy. Will be making this again for sure.
Hey Emily,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Just realized I don’t have tahini. Almond butter work okay as a substitute?
Hey Laura,
Sure, almond butter should work well for you! Let me know how this recipe turns out, I hope you love it! xT
Excellent. Sauce for salmon is very tasty and the salmon came out great. Will definitely make this again soon.
Hey Alicia,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
Hello, we’ve been eating more and more fish of late and more green veggies; as healthy as we try to be, we still get sick around here; it is cold with chills this past weekend and weekday; unsure when we’ll be well again. We’re medicine-ing up and praying for a quick recovery. Thank you for sharing this recipe; it is similar to the broccoli with carrots and fish that we stir fry but not while we’re sick. Must get better soon. Again, thanks for sharing.
Hi there,
Hope you all are feeling better soon! Let me know if you give this recipe a try, I hope you love it! xT
This was outstanding! I used pad thai noodles. Thanks for a great recipe
Hey Tracy,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
Loved this meal so much. Adding it to my favourites. Thank you for sharing!
Hey Ashley,
Thanks so much for making the recipe, love to hear that it was enjoyed! xx