Easy, delicious, super flavorful Asian Salmon and Noodles make an excellent weeknight dinner choice. Easy to make and they will bring a variety to your weekly rotation of recipes. Honey-soy salmon broiled to perfection and then tossed with flavorful Asian noodles with mushrooms and snow peas. Both salmon and noodles are smothered in Sriracha flavored, honey-sesame sauce.
This week turned out to be quite busy again, and it's during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today's dish.
The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it takes such a short time to make this recipe that I've been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good homemade Asian food! And, like it should be on a busy weeknight, the recipe is quick and easy!
In this recipe, first prepare the noodles and then cook the salmon. This way your salmon will not have to sit and wait until you prepare noodles and it will not be overcooked.
How to cook Asian noodles
- I use fettuccine noodles for this recipe. They are wide and I like to use wide noodles for Asian recipes.
- First, saute chopped green onions and sesame seeds in olive oil in a large frying pan, then add sliced mushrooms and cook them for a couple of minutes.
- Next, add soy sauce, honey, chicken stock, sesame oil, Sriracha sauce - and mix everything together to combine.
- Separately, boil snow peas for about 5 minutes until tender but still crunchy.
- Cook fettuccine pasta in the pot of boiling water. Drain.
- Finally, combine cooked snow peas and cooked and drained fettuccine noodles together with the mushrooms and the sauce in a large frying pan.
How to make Asian salmon
- Salmon is seared in a skillet on stove top, and broiled with a little bit of honey and soy sauce just for the right amount of time.
- Then the salmon is left to sit on the counter, covered, to continue cooking.
- As a result, the salmon is packed with flavor, soft and juicy. I don't tolerate overcooked salmon (which can be dry and flavorless), and in this recipe your salmon will be perfect!
Asian salmon and noodles
Ingredients
Ingredients for Asian noodles:
- 1 tablespoons olive oil
- 5 green onions chopped
- 1 tablespoon sesame seeds
- 10 button mushrooms , sliced, or 1 Portobello mushroom, sliced
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup chicken stock
- 2 tablespoons sesame oil
- 1 teaspoon Sriracha sauce , substitute with any other hot sauce if you don't have Sriracha
- 2 cups snow peas ends trimmed (about 60 snow peas)
- ½ lb pasta preferably Fettuccine (half a pound)
Ingredients for Asian salmon:
- 2 tablespoons cooking oil
- 1 pound salmon
- salt & pepper
- 1 tablespoon honey
- 1 tablespoon soy sauce
Instructions
Asian Noodles:
- Heat cooking oil in a large frying pan on medium heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, sesame oil, Sriracha - mix everything well to combine.
- In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
- In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
- Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
Asian salmon:
- Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
- After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don't like to eat it.
- Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.
- At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Really delish will be doing this again soon! Might try it with other protein.
Lynette, I am so glad you liked this recipe - thank you for the comment! I am sure this will work well with other protein, as well as with other types of fish, such as black cod or trout.
For those who aren’t a fan of salmon replace it with steelhead trout. It too is pink but I like it better
What a great suggestion! I love trout! Thank you for giving this recipe a 5-star review - I appreciate it! 🙂
I was wondering if I could make this ahead of time and reheat at the last minute
Yes, you can make this ahead, refrigerate in an airtight container (for up to 3 days), and then reheat when ready to eat.
So amazingly delicious! But not what I would call a quick and easy meal. Four pots and pans, two strainers, several mixing bowls, and honey all over me and the kitchen counter! But so worth it, especially since my husband always cleans up after me!
So glad you enjoyed this recipe! 🙂
wish I had anyone to clean up after me! What a blessing!
I agree! I am always the one to clean up after cooking even though I am the one who cooks all the time, LOL!
Delicious! Not what I would call a quick weeknight dinner but it was well worth the effort.
This meal was a gigantic hit for my whole family!
The salmon was just spectacular, and the noodles!!! The grandkids begged to take them home.
I made extra to freeze some extra meals after golf.
So just a few days later I’m making this again for my 2 sisters coming from out of town. They both love Asian food.
As a twist, I’ll use a pulled apart a chicken roaster, and I’ve spiraled up 4 zucchini’s instead of the fettuccini noodles, since they are both extremely health conscious. And! I want to try it too!
Hopes it’s as good as the salmon dinner!
Thanks for posting this!
We loved this! I subbed snap peas and the green onions for yellow (just because that's what we had on hand), and it was DELISH!
OMG. So good, especially the salmon! I made last night.
I'd love to print this recipe. Possible?
Looks delicious!
Ooh wait.....NOW I see it!