Sticky Salmon with Chilli Lime Noodles, soft, fall-apart salmon with it's soy sauce and brown sugar glaze just needs to be eaten for dinner, and then for lunch the next day and for a bit of Nigella-style fridge snacking in between. The noodles are sweet, salty, sour and just a little spicy. Perfect Asian flavours!
Ok, I'm gonna say it. I could swap beef, chicken, even bacon for this beautiful piece of salmon any day. It really is that good.
Usually when Chris takes the food photos for me, I'll try to cook a portion first, then we can photograph it whilst we still have a decent amount of light, and then I'll cook the rest and serve it up for dinner. That was just not going to happen this time. Before I even put the salmon on to cook I new that I wouldn't be able to wait that long. Fortunately I'd bought a humongous side of salmon, so I had enough left that I could cook this one after we'd eaten.
Not only does this meal hit the spot flavour-wise, it's also got plenty of veg in - all coated in that mouth-watering sauce. It's also super-quick to prepare. 20 minutes and you're done. I be you could even get it to 15 minutes if you didn't dawdle about eating half the half the veg whilst you're prepping like I do.
To make the most of the gorgeous salmon glaze, I'd recommend buying a side or half side of salmon. That way you can glaze and cook the fish as one piece and then cut it before serving.
Alternatively go for salmon fillet pieces from the tail end that are wider and flatter, preferably with the skin on. The skin helps to keep the fish lovely and moist during cooking, and choosing a wider piece gives you more room to spread the glaze on than the narrower, chunky pieces you get closer to the loin.
More Delicious Salmon Recipes
For all you salmon lovers out there like me (we try and have salmon once a week on the menu), here are some more of my favourites:
My deconstructed Salmon Sushi Bowl
Creamy Tomato Salmon with Spaghetti <super quick dinner that we have a lot in our house
Garlic Bread Crusted Salmon. This 'hack' makes a fantastically impressive centrepiece.
And my award winning Fish Pie, its sooo good 🙂
Sticky Salmon with Chilli Lime Noodles Recipe:
Sticky Salmon with Chilli Lime Noodles
Ingredients
Salmon and glaze:
- 500 - 750 g piece of skin-on boneless salmon (or 4 tail-end salmon fillets)
- 1 tbsp olive oil
- 1/4 tsp garlic salt
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- pinch of black pepper
- 1 and a 1/2 tbsp dark brown sugar
Noodles:
- 200 g dried flat rice noodles
- Juice of 1 lime
- 3 tbsp caster/granulated sugar
- 3 tbsp soy sauce
- 1 tbsp olive oil
- 75 g mushrooms - chopped into large chunks
- 2 cloves garlic - peeled and crushed
- 1 red chilli - chopped
- 100 g sugarsnap peas
- 4 spring onions/scallions - chopped
- 100 g kale
Garnish:
- 1 lime - cut into wedges
- 1 spring onion/scallion - chopped finely
- Half a chilli - chopped, chopped finely
INSTRUCTIONS
- Start by cooking your noodles as per the pack instructions. This usually involves placing the noodles in a large bowl of boiling water and letting them sit for 8-10 minutes. Once they're soft, drain the noodles and run them under cold water until they're completely cool. This stops the noodles sticking together whilst you're preparing the rest of the meal. Leave the noodles in the strainer until you're ready to use them.
- Whilst the noodles are soaking, heat up a large frying pan on the medium-high heat. Brush the olive oil on the salmon and mix the rest of the glaze ingredients together in a small bowl. Place the salmon in the pan skin-side down and cook for about 3 minutes, then turn and cook for another 2 minutes. Take the salmon out of the pan and place on a grill/broiler tray, skin-side down. Give the glaze a stir, and brush it on the salmon using a pastry brush (it will be runny). Put under the grill/broiler on a high heat for 1 minute. Take out of the grill/broiler and brush on another layer of the glaze. Cook for a further 2-3 mins until the glaze is dark and bubbly. You will need to keep a close eye on the salmon during this stage as it's easy to burn. When cooked, you can turn off the grill/broiler and let the salmon rest for a couple of minutes whilst you finish your noodles.
- Whilst the salmon is grilling/broiling (or whilst it's resting if you're not keen in doing both things at once), you can prepare the veg and noodles. Mix the lime juice, caster sugar and soy sauce in a small dish and set aside. Heat up a large frying pan and add the olive oil. When the oil is hot, add the mushrooms and cook for a couple of minutes on a medium heat. Then add in the garlic and chilli and cook for a further minute. Keep stirring to prevent the garlic from burning. Next add in the lime/sugar/sauce mix and bring to a bubble. Let it bubble for a couple of minutes to reduce a little, then add in the sugarsnap peas and cook for 1 minute. Add in the spring onions and kale and give everything a stir, and then add in your noodles. Heat everything through whilst stirring until the noodles are hot.
- Dish the noodles out onto 4 plates, then divide the salmon into 4 pieces and place on top of the noodles. Garnish with the lime wedges, spring onions/scallions and chopped chilli.
✎ Notes
Nutrition
Sian Owen says
Amazing 👌
SC says
Delicious and so easy to make gluten free for my wife.
Swayam says
Hi Nicky!! what a great post..found this through Fiesta Fridays...M new to the party..and need I say I lovedddd this!! My kinda food... 🙂
Nicky Corbishley says
Happy Fiesta Friday Swayam and welcome to the party 🙂 Thanks for the reminder too, I need to go and join this weeks FF!
Hilda says
Sticky and salmon in the title! That got my attention. I love the flavours with the grilled salmon and rice noodles. Bookmarking this one. Thanks for sharing it with us at Fiesta Friday.
Nicky Corbishley says
Thank you Hilda, hope you enjoy it. Happy FF to you too!
HostessAtHeart says
What a beautiful dish! I love every part of it!
Nicky Corbishley says
Thanks 🙂
[email protected] says
Yum, I have a freezer full of Alaskan salmon, so this recipe will be on the menu tonight.
Nicky Corbishley says
Hope you enjoyed it Tracey 🙂
Ahila says
Love the combination of chilli lime noodles with the grilled salmon. Thanks for sharing it at the fiesta!
Nicky Corbishley says
Thanks for coming to check out my recipe. Happy FF Ahila 🙂
Loretta says
What a treat this has to have been, will definitely be adding it to my bookmarks. The sauce sounds divine, and of course I can never get enough salmon, just love it cooked in different ways.
Nicky Corbishley says
Thanks Loretta! It's a definite winner, I hope you get chance to try it 🙂
AvocadoPesto says
Simply cannot wait to make this recipe and just shared it on my blog in my Friday Foodie Faves post where I link up 10 of my favorite recipes finds from around the web. I absolutely adore salmon and bet that brown sugar and soy glaze is simply irresistible!
Nicky Corbishley says
Thank you so much Vicky (big grin on my face right now)!
lapetitepaniere says
It looks very appetizing Nicky 🙂
Nicky Corbishley says
Thank you Linda 🙂
Thalia @ butter and brioche says
Salmon is a weeknight staple in my household so I definitely will be recreating this recipe.. loving the sound of that marinade especially!
Nicky Corbishley says
Thanks Thalia! Hope you enjoy it 🙂
oceanviewkitchen says
wow, this looks so good!
Nicky Corbishley says
Thanks! It was verrry yummy 🙂
Christine says
This looks amazing! My boyfriend, Kyle, is obsessed with salmon and I'll have to send him this recipe! The sugar+soy sauce combo is one of my all-time favorites, so I know this will be a huge hit 🙂
Nicky Corbishley says
Thanks Christine. I love a bit of soy/sugar too. Mixed with the lime it's heavenly. It's a fairly similar sauce base to the crispy chilli beef I have on my blog, and my husband could probably eat that every day!
girlinbrogues says
Looks like heaven! I'm saving this recipe!
Saskia / girlinbrogues.com
Nicky Corbishley says
Thanks! Hope you enjoy it 🙂
apuginthekitchen says
Delicious recipe. I love the whole meal. Love the glaze for the salmon and the noodles. Going to make this.
Nicky Corbishley says
Yay! Hope you like it. I'm making it again this week 🙂