Sticky Salmon with Chilli Lime Noodles

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!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Nicky Corbishley


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


  • 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


  • 1 lime cut into wedges
  • 1 spring onion/scallion chopped finely
  • Half a chilli chopped, chopped finely


  • 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.


Any leftover salmon can be cooled quickly, wrapped in foil and refrigerated to eat cold the next day.
Nutritional information is per serving, based on 500g salmon

Nutritional Information

Calories: 596kcal | Carbohydrates: 65g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 1576mg | Potassium: 1116mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3085IU | Vitamin C: 69.7mg | Calcium: 99mg | Iron: 3.5mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!