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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
Delicious! We combined 2 of your recipes.
We prepared the salmon as directed on this recipe,
but for the noodle dressing, we added hoisin, lime, and honey, as called for in your “Hoisin Caramelized Salmon and Sesame Soba Noodle Bowls” (Jan 2014)
Both recipes are great in their own rights 🙂
Thanks for all your inspiring recipes!
Hey Sara,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
What size package of soba noodles do you use for this amount of sauce? My supermarkets has packages ranging from 150g-500g
Hey Amanda,
I used a 9.5 ounce package of soba noodles. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Fantastic. And surprisingly easy with relatively few dishes. Best recipe I’ve made on your site (and I’ve made… a lot of your recipes). Bravo!
Also we did not think it was too salty. 😉
Awesome!!
Hey Emily,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Absolutely loved this. Great date night cooking together recipe.
Hi Nathan,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Can you use coconut amnios instead of soy sauce?
Hey Carmen,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Flavor is pungent and on point! I would love it if you would include the size in ounces of the package of soba noodles you used for the recipe. The package I was able to purchase must have been less than yours as I had more sauce than made sense, given the pictures. My package was 8 ounces. I used low sodium tamari and would definitely use low sodium again. My 23 year old daughter and her friends follow you. She suggested I follow you as I love to cook so I may be one of your oldest fans- almost 60. You are absolutely skilled and adorable.
Hey Christine,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Absolutely loved this! What an explosion of flavors! First time to make soba noodles & they were so good. I was a little intimidated by the recipe at first, but after a little prep it was super easy. Thanks Tieghan!
Hi Diane,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Very tasty – the whole family loved it. Might need to try low sodium soy sauce next time as it was a tiny bit salty – but all four of us devoured it!
Hi Suzanne,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
This was absolutely delicious! I did use low sodium tamari. Will definitely make again.
Hi Jen,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
This is so delicious!! I read comments that it was a bit salty and although I always use low sodium soy sauce, I still cut the amounts in half. I also forgot to add the pasta water to the tahini sauce (no regrets). I had to sub maple syrup for honey due to lack of enough. I will definitely make this again probably with the same modifications since it was SO GOOD. Thanks for another keeper!
Hey Mary,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
what are your thought on using tofu for a vegan version for the salmon and glaze?
Hi Kim,
I think that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Loved this recipe, made it last night and it was delish.
Hi Theresa,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Too much soy hence too much salt . Generally good. But would cut down the sauce. I used low salt soy but still way too salty. The directions were not as clear as they could be.
Hey Heather,
Thank you so much for giving the recipe a try, so sorry to hear it wasn’t enjoyed! xTieghan
I forgot to grab salmon while at the store, I subbed chicken (that’s what I had in my fridge) and It was amazing!!! Cant’t wait to make again and use salmon!
Hi Anna,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
This recipe sounds absolutely delicious, but there are a few in our household who don’t care for salmon. Do you have any recommendations for subbing in a different type of seafood? White fish like cod or tilapia? Shrimp? Something else? Thanks!!
Hey Annie,
Sure any white fish would work, shrimp, or even chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan