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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.
I made this for dinner. It was one of the best dishes I have made. So good!!!
Hi Pam,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
absolutely delish!! family loved it, definitely making again. i made cauliflower rice for myself and it paired perfectly. highly recommend
oh, i also subbed soba noodles for ramen, only because my family doesn’t like buckwheat. turned out great regardless.
Awesome!!
Hi Sonny,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
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!!!
Hi Carol,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
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!
Hi Wiola,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
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 !)
Hi David,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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.
Hi Lauren,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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!
Hi Sophie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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!
Hey Alicia,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I believe in tasting sauces as you go to your taste. My dish turned out amazing! Thank you for sharing.
Hi Katherine,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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!
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
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!
Hey John,
So sorry you found this to be salty, thanks for giving the recipe a try! xTieghan
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!
Hi Laurie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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
Hey Vicky,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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!
Hi there,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
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.
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!
Hi Karen,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Hi Steve,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT