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.
MY OTHER VIDEOSHow 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 with mushrooms and snow peas are smothered in Sriracha flavored, honey-sesame sauce. Salmon is seared on stove top, then broiled with a little bit of honey and soy sauce just for the right amount of time. Asian-style noodles with vegetables complete picture perfect for this easy-to-make weeknight dinner!
- 1 tablespoons olive oil
- 5 green onions chopped
- 1 tablespoon sesame seeds
- 10 button mushrooms , sliced, or 1 Portobello mushroom, sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 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)
- 1/2 lb pasta preferably Fettuccine (half a pound)
- 2 tablespoons cooking oil
- 1 pound salmon
- salt & pepper
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 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.
- 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!
I liked this, the husband did not. He didn’t like the noodles, and really did not like the fish. I liked the whole thing. Teenage grandson was a vote in the middle, he liked the noodles, but was undecided on the fish, just didn’t really like the flavor of it.
Thank you, Lori, for the feedback!
I made this for my family tonight following your directions exactly and it was fantastic! I feel so lucky that I now know how to really make salmon. The skin peeled right off and it came out perfectly. Thank you.
I made this, no not quick but very good. I used a bit less sriracha sauce cause my husbands a wimp when it comes to spicy. We both agreed that it was delish but next time I would use less soy sauce and honey as the flavors were a bit over powering. (His comment was…good but what is making it so sweet?) I also used chow mean noodles which worked great. Served with grilled Bok Choy, good complement. Definitely a do again!
This was so good! I made the sauces as shown in the recipe but put it over brown rice since I’m trying to stay away from pasta, grilled the salmon and used zucchini for my vegetable because that’s what I had on hand! The sauce and the vegetables over rice was very tasty! A much healthier version of Asian take out! Thanks for the recipe!!
Wonderful additions and substitutions! Brown rice and zucchini sound delicious in this recipe!
This was so good! Made exactly as instructed and it was incredible! We used brown rice pasta from trader joes. My husband is not a big fan of salmon, but gave it a “pretty good”. I gave it an excellent!
So glad you guys enjoyed it!
Looks delicious. You said in response to one of the previous comments that you have learned since originally making and posting this recipe not to fry/cook in sesame oil. Would you mind updating the recipe to explain what you use in place of the sesame oil and if and how you still use sesame oil in this recipe? I can’t wait to try this. Thank you!
Please disregard last question about the salmon / oil. I was multitasking so I didn’t realize that my answer was listed. 🙂 Tonight was “experimental,” which is always my blanket statement/warning to my family when I’m preparing something a new way–just in case it doesn’t turn out as expected. This, however, was REALLY good. I will definitely be adding this to the lineup and can’t wait to cook it again. Thanks for sharing!
For the salmon – Do you cook the salmon in regular oil or sesame oil?
Just wanted to say thank you for the recipe AND it got me a round of applause Delicious!
We tried this last night and it was absolutely fabulous. Definitely my favorite salmon recipe from now on. Didn’t have the peas so used edemame instead, wonderful!