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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
Nutrition Disclaimer:
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.
Hi, I was wondering if you have ever tried to freeze this? My hubby is gone 5 days a week, and I am working on sending a variety of frozen dinners with him for the week...
I stumbled upon this recipe months ago and just wanted to say thank you! It is so absolutely delicious. I've changed it quite a lot over the last few months, but the original recipe is almost perfect 🙂 I use the honey/soy glaze almost every time I make salmon now, even if I'm not making the snow peas, mushrooms, and noodles.
The biggest change I've made that has really simplified this further (and reduced the number of pots and pans) is sauteing the snow peas with the mushrooms. They turn out perfectly crunchy and flavorful this way.
Tonight I'll be trying this with broccoli instead of snow peas and mushrooms, because broccoli is on sale. Why not! I've used various kinds of noodles, even zoodles (zucchini noodles) and have loved it all. Thank you!
This was one of the best meals I've ever made! My husband said he almost cried when he ate it. Hehe!
Hi! I am loving your blog and your recipes! Can I include this one in my Friday favorites some time? This is too delicious!
Made it for dinner tonight and we felt like we were eating in a fine restaurant... Delicious! The salmon was succulent and noodles take on wonderful flavor and texture from the sauce..thank you for a "keeper" recipe!,
I tried this for my dinner party Friday night and it was ABSOLUTELY AMAZING!!! Everyone loved it! I plan to try it with shrimp next.
This was honestly the most delicious fish I've EVER cooked. It's even up there with restaurant dishes I've had. I am in love and will definitely make this again! Thanks so much for sharing 🙂
Kate, thank you so much for such a sweet comment! Salmon goes so well with Asian flavors - this recipe is one of my favorite ways to eat seafood.
I have learned that toasted sesame oil is not for frying. It loses it's flavor. I would suggest using peanut oil for frying. Or canola. I LOVE toasted sesame oil. I could put it behind my ears---or just take sips from the bottle. I choose to sprinkle it over the finished product.
I've learned that too, that it's a waste to use sesame oil for frying, and I now like to add it to already prepared dish, just for flavor. Very good point! I did not know that when I made this dish originally.
I made this last night and it was good. I liked the salmon and the way it was cooked! It sure did smoke up my entire house, but it tasted fantastic and was moist in the middle and a little crispy on the outside. Great flavor. The noodles were ok. I think the sauce needed to be thicker. Next time I will probably saute all the veggies on the side, then double the sauce and boil it awhile and let it reduce and thicken, then it would coat the noodles better. It was a good flavor though. Great meal. Thanks!
I am glad you liked it! You have very good points on how to improve this recipe!
I love this dish. The flavours are awesome and I love the crispness the salmon takes on under the broiler. Tonight is the 3rd time I've made it in maybe a couple of months 🙂
Wow, thank you for your comment! So glad you loved this dish.
I made this dinner tonight. It was very very good. I got 5 stars from my husband. I am looking for the nutritional information. I was not able to find anything. Can you let me know the calories, carbs, fat, sodium, sugar and protein for one serving? Thank you.
Paula, so glad you liked it! Thank you for stopping by and commenting. As far as the nutritional information, a lot of people use this site: http://caloriecount.about.com/cc/recipe_analysis.php
Just enter the ingredients and number of servings
Tried the salmon and noodles last night. My husband and I LOVED it! Easy and makes a lot. Used green beans instead of pea pods, and I'd like to try it with aspargus. I'll be serving this the next time we have guests.
Jackie, so glad you liked the recipe! I think just about any green veggies will work here. Green beans, I am sure, were so delicious coated with Asian sauce!