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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.
Loved this made it tonight! Yum
Hi Felicia,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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.
Hi Randy,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Everything about this was so delicious!
Hi Megan,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hi Janet,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
the only question i have is, do you cook the salmon skin side up and then flip it when you broil? haha thanks!!
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
Similar to Nancy my sauce was too thin, but DELISH nevertheless!
I roasted brussels sprouts and yellow bell pepper. Easy and versatile recipe
Hey Nicole,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
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!
Hi Nancy,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This was amazing. New favorite!
Hi Stacy,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
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!
Hi Melissa,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Made this today salmon was delicious I served it with white rice and broccolini
Hi Marie,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
This is the bomb!
Hi Bella,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Thoughts on trying to make this with Chicken if we aren’t fans of salmon?
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
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.
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
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!
Hey Liz,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
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?
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.
Yes, that is correct, thanks Kata!
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