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.
Excellent recipe. I have made it twice following the recipe exactly as written. I eat salmon once a week so I am so happy to have found another recipe to use.
Jules, I am so glad you found this recipe useful and helpful! Thank you for the comment! 🙂
This recipe has a lot of potential. While I love the bones of it and the salmon is awesome, the flavor is much to sweet. It calls for too much honey. I had concerns when making it but didn't want to veer too far from the recipe the first time. I would reduce the amount of honey by half and up the spice factor. I did not have Sriracha so I replaced with Gochuchang - I'd up that and add some rice wine vinegar along with some crushed red pepper to the sauce. I also added a variety of extra veggies. It is enjoyable and I will make again with some adjustments.
Erica, I am so glad you like this recipe, and thank you for taking the time to share such a positive comment. 🙂 Also, thank you for sharing about your changes - very helpful to me and other readers!
Super easy and fantastic! Definitely keeping in my mainstay recipes!
Tracy, I am glad you liked this recipe enough to make it again! 🙂
We both loved it. I added cut up fresh asparagus to the skillet as I didn’t have snow peas.
Janet, I am sure the asparagus tasted great - what a wonderful substitution for snow peas!
Recipe was delicious…Perfect way to cook salmon! Definitely a keeper!
Thanks for the recipe
Robin, I am glad you enjoyed the recipe! Thank you for taking the time to share your positive feedback - it's important to me! 🙂
This looks outstanding. I cannot wait to try it !!
You won't regret it! It's so delicious! 🙂
Just made this (doubled) for a party of 6. Everyone loved it. Can’t wait to make it again. Thank you for sharing!!
Chandra, thank you so much for sharing your feedback and the 5-star review! 🙂
I absolutely loved this recipe. The salmon was great, flavour was delicious and comes together quickly. I will definitely make this one again.
Mary, I am so glad the recipe was enjoyed! Thank you for taking the time to share such a positive comment and the 5-star review! 🙂
As we sat down to dinner I announced I wouldn't make this dish again because there were many dirty pans, 1 bite and I quickly ate my words. The salmon was cooked to perfection,the sauce was fresh and ohso flavorful, I did add some minced fresh ginger that was on hand. Absolutely will make this again very soon.
Dede, your comment made my day and made me smile at the same time! 🙂 Thank you for your sense of humor and your kind words. The addition of minced fresh ginger is delicious!