Soft, fall-apart salmon with a soy sauce and brown sugar glaze, nestled on a bed of Asian-style noodles.
It 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 and just a little spicy. The perfect flavour combination!
This is actually a really old recipe on the blog, but I've updated it for 2021 with new photos, video and a few tweaks to the noodles to make them even more tasty.
📋 What do we need?
For the Salmon
I like to use tail-end salmon pieces for this (rather than the regular narrow pieces) - as it gives you more room to spread the glaze on, and I think it looks better on a bed of noodles.
You can use regular salmon fillets it you like, or you could even use a side of salmon instead, then cook it and slice it after cooking.
For the Chilli Lime Noodles
I'm using fresh egg noodles in this recipe, but you can use dried noodles. There's some more info in the recipe card on cooking the egg noodles and keeping them from sticking together.
🔪 How to make this Asian Salmon Noodles recipe
**Full recipe with ingredient amounts and timings in the recipe card further below.**
- Start by grilling (broiling) the salmon skin-side up for just a couple of minutes. This just cooks through that skin (and will make it easier to peel off if you want to remove it.)
- Mix up the glaze then turn the salmon over and spread the glaze on top.
- Grill (broil) again for 4-7 further minutes, until just cooked through.
- Remove from the grill and cover with foil while you fry the noodles.
- For the noodles, we first fry the vegetables - thinly sliced onion, carrot and bell pepper in a little sesame and sunflower oil.
- Add in sliced cabbage, sliced chillies and garlic and fry for another couple of minutes, then add in the noodles and toss everything together.
- Now we add the extra flavour! In goes light and dark soy sauce, chilli sauce, a little ketchup, lime zest and juice, white pepper and a few chopped spring onions (scallions).
- Fry it all up, moving it about the pan or wok regularly, until hot throughout.
Then divide the noodles between four plates and top each with a piece of salmon.
I like to garnish with black and white sesame seeds, a few spring onions and a wedge of lime.
If you prefer, you can use 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.
Otherwise use 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.
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Asian Salmon with Chilli Lime Noodles
- 1 tbsp sesame oil
- 1 tbsp sunflower - or other flavourless oil
- 1 onion - finely sliced
- 1 red bell pepper - finely sliced
- 1 medium carrot - peeled and sliced into fine strips
- ¼ green cabbage - sliced into thin strips
- 2 chillies - sliced (I like to use a one red and one green – Fresno variety)
- 3 cloves minced garlic
- 800 g (280z) cooked/fresh medium egg noodles - (or 400g dried noodles, cooked) - *see tip 1
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp chilli sauce - I use sriracha
- 2 tbsp tomato ketchup
- Zest and juice of half a lime
- ¼ tsp white pepper
- 4 spring onions/scallions - chopped
- 1 lime - cut into wedges
- 2 spring onions/scallions - chopped finely
- 1 tsp sesame seeds - I like a mixture of black and white sesame seeds
For the Salmon
- Preheat the grill (broiler) to high.
- Place the salmon fillets, skin-side up on a grill tray lined with foil.
- Place under the grill for 2 minutes.
- Meanwhile, in a small bowl, mix together the 1 tbsp olive oil, ¼ tsp garlic salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, pinch of black pepper and 3 tbsp light brown sugar.
- Turn the salmon over and drizzle the glaze over the salmon (don’t worry about the sauce pooling on the tray).
- Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.
- Remove the tray from the grill and cover with foil to rest while you make the noodles.
For the Noodles
- Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.
- Add the sliced onion, sliced bell pepper and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.
- Add the sliced cabbage, the two sliced chillies and 3 cloves of minced garlic. Stir fry for one minute.
- Add the noodles and toss everything together for 2 minutes. (I find it's easier to use a set of tongs for this).
- Add the 1 tbsp light soy sauce,1 tbsp dark soy sauce, 1 tbsp chilli sauce, 2 tbsp tomato ketchup, the zest and juice of half a lime, the ¼ tsp white pepper and the four chopped spring onions.
- Toss together, heating for a further 2-3 minutes until hot throughout.
Serve it up:
- Divide the noodles between 4 plates or bowls and top each with a piece of salmon. Drizzle over any remaining sauce from the salmon tray if there's any left on there..
- Serve topped with wedges of lime and a sprinkling of chopped spring onions and sesame seeds
If you're using trout or sea bass fillets, cook for a minute or two less, as they're very thin fillets, so will cook quickly. Eat it cold for lunch! Although this recipe is for a serving hot, it also tastes great cold for lunch.
Simply cook the salmon, then cool, cover and refrigerate for up to a day. The noodles can be cooked, cooled, covered and refrigerated for a day too. Nutritional information is per portion (this recipe serves 4).
This recipe was first posted in September 2014. Updated in January 2021 with new photos, video, a few tweaks to the recipe and some general housekeeping.
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