Next Post
Buffalo Cauliflower with Spicy Tahini Ranch.
This post may contain affiliate links, please see our privacy policy for details.
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
BEST recipe in the world!! loved everything about it
Hi Hannah,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Made this tonight and it was delicious. It will be in regular rotation at our house. Thank you for the recipe!
Hi Shannon,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Holy cow was this recipe delicious, easy and the perfect thing I wanted for a cold night. Thank you!
Hi Lauren,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This recipe was super easy to prepare and it came out perfectly! My new favorite HBH recipe. Incredibly delicious and very photogenic 🙂 I highly recommend trying it out!
Hey Mackenzie,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Delicious! My partner isn’t a seafood fan and even he enjoyed this dish! Very easy to put together. I read the previous comments and also cut the soy sauce in half for the tahini. Added chile garlic sauce to it as we like spicy food. Looking forward to making again!
Hi Mia,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Really delicious meal. It was just a bit too salty for my family so I will cut the sauces with some broth next time. I also used a whole wheat spaghetti noodle and it tasted good. This will stay in my recipe box!
Hi Shelley,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Made this dish today for lunch (our main meal). and it was wonderful. I think you could make it with cod also. This won’t be the last time I make it
Great meal but would recommend using low sodium soy sauce. Would definitely make it again, easy and delicious.
Hi Meg,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Hi Barbara,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Ok, I’m a little confused by the instructions… You leave the salmon in the marinade to cook, right? So what’s the “spoon the sauce over the salmon” bit about if it’s already in the sauce? Also it looks like you’re using a glass baking dish but I thought you weren’t supposed to put glass under the broiler?
Hi Erin,
Any sauce that has fallen off of the salmon you will spoon over the salmon before broiling. I have never had an issues using glass under the broiler. Let me know if you have any other questions! xTieghan
I am going to make this for guests. I had to order the Gochujang online, and I’m not sure I bought the right thing. The package is labeled Kisoondo Gochujang Traditional Red Pepper Paste. Is that the right thing? If not, can you share a website where this can be ordered?
Thank you.
Hi Lynette,
I like to use Mother in Laws Gochujang, I typically buy this at Whole Foods or order from Thrive Market. Please let me know if you have any other questions, I hope you love this recipe! xTieghan
Just made this last night and incorporated changes based on some of previous reviewers comments (especially saltiness of sauces and thin-ness of salmon sauce). First highlight–the salmon made this way was delicious–great flavor. Changes made: 1. Sauce for fish marination and subsequent cooking–reduced soy sauce by half so used 1/4 c. soy sauce in this recipe. Also because of less liquid, the sauce did cook up and wasn’t runny. 2. Sauce for soba noodles–reduced soy sauce by half so used about 1/6 c. soy sauce. We all thought the sauce for the soba noodles still needed some changes (after we ate it). It’s still salty and kind of thin and the color was pale so not appealing in that way either. Next time, I’d eliminate this sauce poured on the soba (and I did wait to sauce it till right before serving), and instead try the soba noodles just with some of the extra salmon sauce (which is thick) drizzled on it in the bowl (which I did anyway). This should also help to reduce the over-saltedness of the dish–ending up with 1/4 of the soy in the original recipe. I used a combination of high quality Japanese soy sauce and Chinese thin style soy sauce. Also eliminating the second sauce, would make the recipe faster to make–it probably took me 1-1/2. hours to make the entire recipe–but I am not the fastest with new recipes.
Hey Amy,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! Thank you so much for sharing your notes and what worked well for you. xTieghan
Made this yesterday & followed recipe exactly. We enjoyed it but will probably switch out the noodles for udon or something else next time. Will probably also reduce the tamari/soy sauce like others have suggested, but wanted to give it a go with the original recipe first time. Love that it’s such a versatile recipe – thanks for helping me get out of my comfort zone!
Hi Sarah,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This was awful. I really regret not reading the reviews before I started. I don’t think I’ve ever made something that was such a fail. The concept is good, but there is way too much soy sauce!!! Maybe start with a third of what is called for and adjust to taste. We had to compost most of the noodles and veg as they were inedible. So disappointing!!!
Also, the instructions are not well written. ?
Hi Rebekah,
So sorry the recipe was not enjoyed, thanks for giving it a try. xTieghan
Made this yesterday and it was super delicious, I was happy to have some leftovers for today’s lunch!
I read through the comments and since many were complaining of saltiness, I did what someone else suggested and used 1/2 soy sauce and 1/2 water for the noodles sauce.
Definitely will make again and can see this being fairly flexible for type of noodle, type of fish, and veggies used – although I think getting that bit of char on the veg is kinda key to matching the subtle bitterness of tahini paste.
Hi Louise,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
I’ve never made soba noodles and this was a great change up from the usual rice. We usually get Ora king salmon and soak it in soy sauce and it’s incredibly fatty so we usually grill it. I didn’t add the honey to the marinade for that reason. I did add the rest and honestly on the grill couldn’t taste the difference.
For the soba noodles I would suggest using tamari or cutting the soy sauce with broth or water or I imagine it would be too salty. I cut it with water and it was fine. Be sure and mix your tahini ahead of time (follow per the label.)
Hi Andrea,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Made this last night with a couple of modifications. Used half water and half soy sauce, and added 1/2 a lemon to cut the salt. The sauce wasn’t as thick but turned out delicious! This recipe is a keeper. 🙂
Hi Eliana,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan