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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.
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
Servings: 4
Calories Per Serving: 1150 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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.
This post was originally published on January 10, 2022
Packed with flavor and so easy. My husband isn’t a fan of broccoli, so I roasted sweet carrots and green beans. It was even great reheated.
Hi Mary,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Delicious! My husband and I loved it! It’s easier than it looks too. Try it.
Hi Chris,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
SO GOOOOOD!! Everyone loved it. Thank you for another great recipe.
Hi Marjorie,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Wanted to love it, but the sauces were both so, SO salty. We used low sodium soy sauce and didn’t add any additional, and it was still overpowering. Such a disappointment.
Hi Victoria,
So sorry to hear this, thanks for giving the recipe a try! xTieghan
This recipe is awesome and I have made it a few times. I like to add raw veg like radish, cuc and carrot but would like to quick pickle them. Any easy tasty idea.
Hi Erika,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Asked my friend to pick any recipe for her birthday dinner and she chose this. Can’t wait to try it later tonight!
Hi Renee,
I hope you both love the recipe and happy birthday to your friend! xTieghan
Fantastic recipe that has different flavors and textures that all go together perfectly! I highly recommend this!
Hi Susie,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
Does this recipe use all 9.5 oz of soba noodles? Or 1 of the 3 sections in the package?
I used all 3! Worked well.
Awesome!
Hi Lori,
I used the whole 9.5 ounces. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was so good!! Those noodles were deliciously creamy and such great flavors all together!
Hi Stacey,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Overall, the flavors of this were good. I’m not usually a salmon eater but always wanting to fit it into my diet and I’m glad I tried it. The recipe was easy to follow. My salmon was pretty thick and took about 15 minutes to cook. I broiled it for a few minutes and the sauce really didn’t thicken but I didn’t want to risk burning anything. The flavor was still there and was very good. The weakest part of this dish for me was the noodles. They got super gummy and mushy. I think my error was cooking them too early in the process (they didn’t take as long as I thought they would) and after sitting in the sauce just got too gummy. I would either make them right before serving or use another type of noodle. This was my first time having a soba noodle so maybe I just prefer the texture of rice noodles.
Hi Sarah,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
I wanted to love it, but found hubby and I found it a bit too salty. Next time I’ll cut down the amount soy sauce and I think it will be perfect! Thanks for the recipe!
Hi Diana,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Delicious combination but we did find the sauces to be salty. I’d like to make this again and wondering if there are any suggestions to modify? Thanks!
Hi there,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Try using low sodium soy sauce next time. Have the best weekend:) xTieghan
This was so good!! My family loved it! Definitely making this again!
Hi Vikki,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
These were outstanding! The combo of flavored and textures went really well together. I threw some shitakes in with the roasted veggies but imagine you can be very creative with what you roast to add in.
Hi Katie,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Salmon turned out good but unfortunately it is all we could eat as the rest turned out too salty to eat. Noodles tasted of salt and soya sauce. Wouldn’t make again.
Hi Kylie,
Thanks for giving the recipe a try, sorry to hear it wasn’t enjoyed. xTieghan