This Asian Salmon with Noodles is bold and punchy with thai inspired flavours. The salmon is cooked so its crispy on the outside and perfectly tender on the inside served on a bed of soft lightly spiced noodles with flavours of garlic, ginger, soy and a little chilli.
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Recipe Highlights?
- These Salmon Noodles are savoury, salty, spicy, crispy and crunchy all on one
- It's on the table in 15 minutes, like this Garlic Prawn Noodle dish.
- Its all made in one pan, so minimal washing up
- Less than 5 minutes prep to create a salmon noodle recipe you'll keep coming back to time and again
- Easy to make more or less spicy depending on your preference
- Use your favourite noodles - ramen, sinagpore, udon
- Can substitute the salmon for fish, prawns or chicken
- Recipe is for two people, but it easily scales up
- Perfect for either lunch or dinner, like this Yaki Udon Noodles
Ingredients
Made with simple ingredients, the secret it in the Thai Glaze that makes it come alive. Alternatively, you could also use my Sugar Free Teriyaki Sauce in this dish to drizzle over the salmon and noodles. Or check out this Salmon Stir Fry with rice and veges for another super quick midweek dinner.
Ingredient Notes
- Noodles: I love Wokka Noodles because they’re quick and easy. Hokkien, Singapore and wholegrain. If you can't find these in the Asian aisle at your supermarket, any ready made noodles will work.
- Sambel Olek: This is a chilli paste found in the Asian aisle of the supermarket. Basically any chilli paste will work if you can't find this one.
- Honey: You can substitute honey for Maple Syrup, or your choice of granulated sweetener such as Stevia or Monkfruit if you want to avoid honey..
- Lemon: Fresh lemon is best for this recipe, but you can use the lemon that comes in a bottle if that's all you have to hand.
- Dried Shallots/Fried Garlic Bits: I recommend buying these and keeping them on hand, especially if you make alot of Asian dishes and they last for ages.
- Garlic/Ginger: I used bottled garlic and ginger for the convenience of creating a 15 minute meal. Feel free to use fresh ginger and garlic.
I love Asian flavours and make a habit of eating salmon at least one or twice a week and Asian Salmon Noodles are one of my go to mid week dinners, along with this Thai Sweet Chili Salmon and rice made with sugar free sweet chili sauce.
They're packed with flavour and all you need is pantry staples. Its budget friendly as well as healthy and all the ingredients can easily be found at your local supermarket, even the Sambel Olek, Fried Shallots and Fried Garlic. No need for a special trip to the Asian food store.
How To Make
Step 1: Cook Salmon: Heat a Non-Stick Pan medium to high heat and place salmon flat side down. Cook for a couple of minutes each side until golden and crispy.
Step 2: Make the glaze: add light soy, lemon juice, sambel olek or chilli paste, garlic, ginger and honey to a jug and whisk to combine.
Step 3: Glaze Salmon: Spoon ¼ of the glaze over the salmon and move salmon around the pan to soak it up.
Step 4: Add and Heat Noodles: Break up the noodles and add them to the pan, using tongs to separate. Heat through for 2 to 3 minutes on medium to high.
Step 5: Finishing Off: Pour over remainder of glaze onto the noodles, tossing through with the tongs. Add the fresh shallot, dried shallot and dried onion, and stir through.
Step 6: Serve: Remove noodles from pan and arrange in a bowl. Add salmon on top, and drizzle any remaining glaze. Add additional shallot and or onion flakes if desired and serve immediately
Tips For Cooking Salmon
I love cooking Salmon with the skin on, but sometimes it can be a challenge to get it nice and crispy. Here are my tips for getting crispy salmon, with skinless salmon.
- A non stick pan is a must to create crispy salmon on the outside and soft salmon on the inside
- With a non stick pan, you don't need any additional oil. The salmon won't stick to the pan, and you can avoid the extra calories.
- Set the pan to medium high heat for best results. If the heat is to high, the salmon with blacken very quickly. If the heat is too low, its difficult to achieve a crispy outside.
- Cook flat side down first to let it heat through. Turn it over and cook on the other side, and then turn it onto its side to lightly brown it off
- Salmon will keep cooking even when you take it off the heat, so its better to be a little under when you take it off the heat.
Best Noodles to Use
You can use pre-cooked noodles that are already "soft" and you only need to remove them from the packet and break them up into the pan, or "hard" noodles that need to be cooked or softened in water first
Soft (pre-cooked) noodles include: Hokkien Noodles (my favourite), Udon Noodles, and Egg Noodles.
Hard noodles that will need to be pre cooked in water first include: soba, ramen, and rice noodles.
All these different types of noodles will create a delicious salmon noodle dish and the different noodles will have different thicknesses, however they will all carry the flavours of the sauce. It just comes down to preference or what you have on hand.
For punchy flavour packed salmon dinners some of my other favourites are this crispy Salmon with pineapple salsa, and my Asian salmon with mango salsa and rice.
Recipe Tips
- Spice Alternative: Instead of using sambel olek or chilli paste, you could also use sriracha or low sugar sweet chilli sauce. I have tried both of these and they both provide a more subtle level of spice than the others.
- Less Heat: To lessen the heat, halve the amount of chilli paste, or leave out entirely.
- More Heat: For more heat, increase the amount of chilli paste, or add additional fresh chilli on top to serve.
- Storage: Store any leftovers in an air tight container in the fridge for upto 3 days.
- Scale The Recipe: This recipe is the perfect meal for one, but its also perfect if its just the two of you for date night, or even for a family since you can adjust he level of heat to suit different pallets. To scale the recipe, increase the number of servings in the Recipe Card and it will adjust the ingredients accordingly.
Common Questions
This dish is a medium level of spice. If you're good with a mild to medium curry, this is comparable.
Yes, most definitely. Any type of firm white fish, of chicken breast will work, following the same instructions.
Yes. Make sure to pre cook the rice first, and add it to the pan, just like you would the noodles.
More Salmon Recipes
- 20 minute Spanish Fish Stew
- Salmon Burrito Bowl
- Thai Salmon with Coconut Lime Noodles
- Crumbed Salmon with Walnuts and Panko
- All Salmon Recipes
Asian Salmon with Noodles
Ingredients
- 225 gram Fresh Salmon fillet/s
- 3 tablespoons Soy Sauce
- 1 tablespoon lemon juice
- 2 teaspoons Honey
- 1 teaspoon Sambel Olek - (or chilli paste)
- 1 teaspoon Crushed garlic
- 1 teaspoon Grated ginger
- 1 packet Wokka Noodles
- 2 fresh Green onions/scallions, sliced
- 2 tablespoons Dried shallots (storebought and optional)
Instructions
- Heat a Non-Stick Pan medium to high heat and place 225 gram Fresh Salmon fillet/s flat side down. Cook for a couple of minutes each side until golden and crispy.
- Glaze: add 3 tablespoons Soy Sauce, 1 tablespoon lemon juice, 1 teaspoon Sambel Olek, 1 teaspoon Crushed garlic, 1 teaspoon Grated ginger and 2 teaspoons Honey to a jug and wisk to combine.
- Spoon ¼ of the glaze over the salmon and move salmon around the pan to soak it up.
- Add 1 packet Wokka Noodles to the pan, using tongs to separate. Heat through for 2 to 3 minutes on medium to high. Pour over remainder of glaze onto the noodles, tossing through with the tongs. Add 2 fresh Green onions/scallions, sliced, 2 tablespoons Dried shallots (storebought and optional) and stir through.
- Remove noodles from pan and arrange in a bowl. Add salmon on top, and drizzle any remaining glaze. Add additional shallot and or onion flakes if desired and serve immediately
Notes
- Cooking Salmon Tip: Use a non stick pan if possible and you wont need any oil. Preheat the pan on high heat and reduce to medium high when you put the salmon in. Cook evenly on all sides until golden and crispy.
- Noodles: I love Wokka Noodles because they’re quick and easy. Hokkien, Singapore and wholegrain. If you can't find these in the Asian aisle at your supermarket, any ready made noodles will work.
- Soft (pre-cooked) noodles include: Hokkien Noodles (my favourite), Udon Noodles (also excellent and quite substantial), and Egg Noodles
- Hard noodles that will need to be pre cooked in water first include: soba, ramen, and rice noodles.
- Sambel Olek: This is a chilli paste found in the Asian aisle of the supermarket. Basically any chilli paste will work if you can't find this one.
- Honey: You can substitute honey for Maple Syrup, or your choice of granulated sweetener such as Stevia or Monkfruit if you want to avoid honey..
- Lemon: Fresh lemon is best for this recipe, but you can use the lemon that comes in a bottle if that's all you have to hand.
- Dried Shallots/Fried Garlic Bits: I recommend buying these and keeping them on hand, especially if you make alot of Asian dishes and they last for ages.
- Garlic/Ginger: I used bottled garlic and ginger for the convenience of creating a 15 minute meal. Feel free to use fresh ginger and garlic.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Karl @ Healthy Kreation says
Never seen salmon made to look like steak before. This beautiful to look at and I love the simplicity of the recipe. Thanks for sharing.