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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.
Would like to make this for Father's Day with flank steak. Can the noodles be served at room temp or even a little chilled?
Have a question about cooking the salmon. Are you putting it in the broiler the whole time or is there any stove top cooking. Directions aren’t clear.
Delicious! I had salmon portions without skin, so I shaved a minute off the cooking time for each side and the broiling time. Also used lo mein noodles and green sriracha. Silky smooth sauce and full of flavor.
Always looking for new salmon dishes. Loved this, made a few small changes because of being quarantined. Used apricot jam instead of honey at wife's request and had some Asian buckwheat noodles I wanted to try -- they were great. Thanks a lot, will make this again.
I used sugar snap peas since that is what I had. After sautéing mushrooms I stirred in the snap peas, put the lid on for a few. Then I stirred in precooked udon noodles, no separate boiling pot! Delicious and I didn’t have to thicken the sauce. It was perfect.
I prepared the salmon in my Emeril multi-cooker using the air fry lid. Very good.
Absolutely delicious!!!!
This meal is delicious and we have it for dinner regularly with different veggies for variation. We always include the snow peas, they are great in this dish! I have a couple of tips after cooking it a few times.
1. Use the same pot you boil the snow peas in to cook the pasta. I cooked the snow peas first and removed from the water to cook the pasta. This reduces pots/pans to 3 from 4.
2. Separate the white bottoms and green tops of your green onions! Only cook the whites. Green tops get mushy cooked and adding them raw to finish off the dish adds a nice brightness and crunch.
3. The sauce is very runny, which I don’t mind. However you can thicken it up with a corn starch slurry. This does make it less messy to eat and it costs the pasta better.
Meredith, thank you so much for such useful tips! I am glad you've been enjoying this recipe. 🙂
This was delicious!! I doubled the recipe. I did reduce the honey by about 1/3 in the sauce & added a couple of generous scoops of almond butter & a bit of minced garlic + salt. To the veggies I added bok choy, (didn’t have snow peas) & minced garlic, it was a big hit! Thank you!
So glad you enjoyed the recipe! 🙂
I so want to make this but 60 snow peas for 4 people? Is that correct? Seems like an awful lot. If I have to trim 60 snowpeas before a “easy-to-make weeknight dinner” I won’t be making it! Lol!
You can reduce the number of snow peas, but they are so good: tasty and crunchy!
Made tonight and thought it was fantastic! I sous vide my salmon and then just broiled with sauce on top to finish. My store was out of snap peas, so just used frozen peas. Will definitely make again!
So happy you enjoyed this dish! Thank you for the comment! 🙂
I made this tonight using zoodles, but followed all other directions and it was fabulous! Thank you so much for sharing
So glad you enjoyed this recipe! Great idea to use zoodles.
Made this last night, minus the sesame seeds, I did not have any.....LOVED it! The only tweak I’d make would be to add a little cornstarch slurry to the sauce, it would coat the noodles better!
Delicious!
Glad you tried the recipe and liked it!
I found the noodles to be pretty bland. I tripled the sriracha and then added oyster and superior dark soy sauce to the sauce and thickened with a little cornstarch. I also added broccoli, yellow bell pepper, and a carrot to bulk up the vegetables. The salmon however was fantastic! I just had to cook it a litttle longer than the recipe called for.
Thank you, Amy, for your feedback! Your additions sound delicious!
Thank you, Julia! That was awesome! I did add a little more sriracha to the honey and soy mix for the salmon.
I am glad you liked it!
Delicious! A couple of things I did differently to make this simpler: cook the salmon first and cook the noodles while it’s cooking. I also placed a metal colander with the pea pods into the top of the pan with the boiling noodles. No need to use a separate pot! I added broccoli (also cooked in the noodle water) for extra veggies and thickened the sauce with a little cornstarch mixed with water.
Thank you, Deborah, for such a detailed and thoughtful comment! Great tips for simplifying this recipe!
I will cook the snow peas that way next time....thought of it too late!. I also had to cook the salmon a little longer, perhaps because it was straight from the fridge...next time will set it out for 30 minutes to be more room temp!
My husband and I loved this dish. Other than cooking the salmon a bit longer and adding vegetable broth instead of chicken broth, I followed the recipe exactly. I would gladly make this for company. Great recipe!