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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.
Okay stoppit this was so good. You know the salmon on top of a salmon roll? It tastes just like that. It’s sweet and savory and tender. It’s so good!
Hey Devon,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Made this for dinner tonight and loved it! Amazing flavors! I substituted tofu for the salmon and it was great! Not too difficult and will definitely make again!
Hey Molly,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was so good and so easy – came together for a great weeknight dinner. Fantastic flavors!
Hey Blake,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
What can be substituted for the soba noodles? Can rice noodles?
Hey Melissa,
Sure, rice noodles would work for you, really any noodle you like! I hope you love the recipe, let me know if you give it a try! xTieghan
This recipe is fantastic!!! Made it a few weeks ago and making it again tonight. The flavors are incredible. Love the magic that you create in your kitchen!!!
Hey Carrie,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I have made this twice and I really like the flavors and the concept. Unfortunately both times I was not able to get the sauce to thicken before the salmon was on the verge of burning. Any tips/suggestions? I’m determined to get it beautiful and sticky like in your pictures.
Hey Monica,
Thanks for giving the recipe a try, sorry to hear about your sauce. Once the salmon is done cooking, you can remove the sauce from the baking dish and allow that to simmer on the stove until it thickens. I hope this helps for next time! xTieghan
Thank you! That was a game changer :).
Looove this recipe! Have made it a few times and never disappoints!
Hey there,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I was really excited to try this recipe but the noodles were so salty, I could barely eat the dish. I used low-sodium soy sauce. I’d recommend cutting the soy sauce or tamari amounts by quite a bit.
Hey Katie,
Thanks for giving the recipe a try, sorry to hear it was salty for you. xTieghan
Is there a substitute for the Gochujang? I’m horribly allergic to red bell pepper and crushed red peppers (chili flakes). In most recipes I’m able to leave it out, but not sure what to replace in this circumstance. I feel like my kids and I would love this one if it weren’t spicy.
Hi Sara,
Can you use sriracha? If not, just skip it:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Hi, The recipe sounds great. Is there a substitute for the gochu jang? I hate buying an ingredient and only using 1 T. Also, can I substitute shrimp for salmon. I have shrimp on hand. Would I bake them like the salmon?
Hey there,
Sure, shrimp would be great, you would just want to reduce your cook time. For the gochujang, you could use sriracha instead. Let me know if you give the recipe a try, I hope you love it! xTieghan
Found the gochujang and liked it. I’m sure it can be used in other recipes. It’s not too hot/spicy. We used shrimp instead of salmon. Just quickly sautéed in a ¼ C of the sauce –I’ll use the rest of the sauce in another dish, so good. Everyone LOVED the noodles, veg and the shrimp were perfect. All in one bowl with the garnishes. Delish!! Thanks for the recipe. We’ll use it again.
Hey there,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Another big success! Thank you Tiegen. I’ve been making your recipes on a regular basis.
Hey there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
I agree with the comments about the soy sauce. Use less to reduce the saltiness. Step 4 mentions chili. I was not sure about that ingredient. I would request than when the recipe says “sauce” that it distinguish which sauce. I am a novice cook so things are not always obvious to me.
I did eat it all!
Thanks for giving the recipe a try Steven! The chili in step 4 is the chili flakes. Please let me know if you have any other questions! xTieghan
Tasted great but unclear instructions:
Do you take the salmon out of the marinade to bake?
What “sauce” goes on it before broiling? The noodle sauce? The not fully cooked fish marinade?
Hi there,
You don’t remove the salmon from the marinade, that will become the sauce:) Let me know if you give the recipe a try, I hope you love it! xTieghan
Oh boy is this good!! Salmon is my FAVORITE, and this is now my favorite way to cook it. I love the marinade. Thanks for another great recipe!
Hi Lindsey,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Loved this recipe so much! Just a question, though. Are you supposed to leave the salmo in the glass baking dish during broiling? My glass dish cracked and I wasn’t sure if I was supposed to transfer the salmon to something else – I didn’t see it in the recipe.
Nevertheless, this was a big hit in my house!
Hey Sofia,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Yes, I leave mine in the baking dish for broiling, I do use cast iron though, not glass. xTieghan