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Honey Garlic Salmon Soba Noodle Bowls. Best for nights when you’re craving a really delicious noodle bowl, but also looking for a cozy, healthy dinner. Caramelized salmon in a sweet and tangy honey garlic sauce with soy sauce and ginger. Served over creamy tahini soba noodles with roasted broccoli and brussels sprouts. It’s the perfect, simple and quick dinner with plenty of color and even more flavor.
If there’s one food I really don’t make enough of, it’s seafood. For years there have been only a small handful of people in my family that would eat fish. The rest passed on anything from the sea. So I’ve always cooked much more pasta and meat than anything else.
But that’s slowly starting to change. Not everyone enjoys fish, and I don’t think that will ever change. But a few of my brothers (including Creighton) will eat salmon, tuna, and shrimp. Red is a big sushi guy and Creighton enjoys it more for health purposes. But hey, it sure is a good start!
I’ve given up on my mom, but maybe we’ll get Asher to at least try seafood in a few years. Either way, with new fish eaters, I’m excited to be able to create more recipes like todays. It’s simple to make, so colorful, and even more delicious.
The details
When you look at the recipe, you might think it’s a little too step heavy, but don’t let that scare you. This actually comes together pretty quick and easy.
I start with the salmon. The sauce is just soy sauce (I like to use tamari, which is gluten free soy sauce), honey, ginger, and garlic. I add a little Gochujang for a nice tangy heat. Then, just put the salmon in the sauce and let it hang out while you prep everything else.
For the vegetables, I love to use broccoli and brussels sprouts. Just roast them on a sheet pan with oil, salt, and pepper. They don’t need to be fancy.
While all that’s happening, you’ll be working on the noodles. I used soba noodles, but honestly any noodles works. Toss the noodles in a creamy tahini sauce. For the the sauce, the key is to mix it with a little hot water to help thin out the tahini and make it perfect for tossing with the noodles.
The last step is to cook the salmon. Bake it in the oven in the sauce until it’s cooked to your liking. I cook mine for about 8 minutes. Then switch the oven to broil and let the sauce caramelize around the salmon.
Just be sure to watch close, the broiler works quickly. It will take perfectly glazed salmon to black salmon in seconds.
Serve it all up
Serve this bowl-style with the noodles on the bottom, then the salmon, veggies and extra sauce over the salmon. I throw in some pickled ginger, green onions, and lots of sesame seeds.
IT’S DELICIOUS!
It’s all about the sticky sweet and tangy sauce and those creamy noodles. Delicious on their own, but so much better paired together. And yes, the family all agreed. My dad said this has been one of his favorite recipes in a long time, so that’s a real win.
My final words, double the recipe and save the leftovers for quick and easy lunches. Trust me you will be so happy you did!
Looking for other easy weeknight dinners? Here are some favorites.
Garlic Butter Creamed Spinach Salmon
Sheet Pan Blackened Salmon Bowl with Potatoes and Avocado Goddess Sauce
Crockpot Korean Inspired Tacos with Yum Yum Yummm Sauce
Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives
Lastly, if you make these be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Garlic Salmon Soba Noodle Bowls
Servings: 4
Calories Per Serving: 1150 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup soy sauce or tamari
- 1/3 cup honey
- 1 tablespoon Gochujang (Korean chile paste)
- 1 tablespoon grated ginger
- 2 cloves garlic, chopped
- 4 (4-6 ounce) salmon filets
- 2 tablespoons extra virgin olive oil
- 1/2 pound Brussels sprouts, halved
- 2 small heads broccoli, cut into florets
- kosher salt and black pepper
Noodles
- 1 package soba noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup tahini
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated ginger
- red pepper flakes
- 4 green onions, sliced
- toasted sesame seeds and pickled ginger, for serving
Instructions
- 1. Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit. 2. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring. 3. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. Cook the noodles according to package directions. Drain. 4. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. Toss the noodles with the sauce.5. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close. 6. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.
Thoroughly enjoyed this recipe. I did halve the soy quantity for both sauces as I don’t like too much salt, was the perfect amount. Whilst I did enjoy the noodles and sauce, I think next time I’ll have with plain rice and all that delicious salmon marinade drizzled over the top 😋
Hey Kellie,
Awesome!! So glad to hear this recipe turned out well for you, thanks a lot for making it! xT
sooo good and filling!! I loved using up whatever veggies i had so I used broccoli, zucchini, and some onions instead 🙂 The brussel sprouts were awesome when i had it a second time!
I think for next time I’d personally skip the noodle sauce? It’s a touch salty for my liking though granted I had a heavy hand salting my veggies + used a normal soy sauce instead of low sodium. If anyone is like me, then just skip the noodle sauce and don’t salt the veggies so much… the salmon sauce totally makes up for it! Thank u Tieghan!!!
Hey Emmy,
Thanks so much for your kind message and making this recipe, I’m so glad to hear it turned out nicely for you! xT
What size of package did you use for the noodles?
Hi Stephanie,
I used a 9.5 ounce package of noodles. Please let me know if you have any other questions! xT
I’ve made this a few times now and really like it! I use a low sodium soy sauce and the first time, I felt like it was too salty, so I just reduce the soy sauce a bit and it’s perfect for me. It’s a go-to for meal prep and I get to eat it all week long.
Thanks so much Ange! I really appreciate you trying this recipe and your feedback! Xx
Tieghan, this recipe is fabulous! We all loved it. The salmon, sauces, veggies and even the tahini made it perfect.
Remember your fan base…the cooks who appreciate you and your great work. Xx
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
This turned out amazing for me!! Both my 6 year and husband, neither of whom like salmon, gobbled it all up. I ended up using rice instead of the noodles (which I’ll try next time) and loved using the extra sauce in the glass baking dish to to drizzle over everything. Delicious! Thanks for the recipe!
Hey Nina! Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
Probably the worst recipe I’ve ever made. Way too much marinade / sauce to fish. The fish took like an hour to cook and came out soggy.
Hi Tori! Oh gosh, I am SO sorry to hear that! Is there anything else I can do to help? xT
In no world does Salmon take forever to cook, was your oven broken?!
This was delicious!!!! Thank you so much for the recipe. It was perfection!
Hey! Thank you so much for trying the recipe out! Love to hear that it was enjoyed! 🙂 xT
So heavy and took so long to make. Why does this recipe have such a high rating? I have a strong feeling ratings and comments are censored.
Hi Stacy,
Thanks for sharing your feedback, sorry to hear this recipe was not enjoyed. I can promise you the ratings and comments are not censored, that would be so wrong. If there is something specific that I can help with, I would be happy to help troubleshoot! xx
This is a favourite that I continue to make again and again. I also now crave these noodles all the time! Give it a try. Simple and a DELICIOUS!!!
Hi Irena! Thank you so so much for trying out this recipe! So glad you enjoyed it! xT
I usually go by creed ‘if you have nothing good to say ….say nothing ‘but fair warning this was not good.The Noodle Sauce ruined it for me.It was awful.
Do you remove the salmon skin before marinating? It seems like there would be more flavor absorption and better crisping when cooking. Thank you.
Hey Catherine,
It’s totally up to you, a lot of people like to leave the skin on the salmon, so it’s really personal preference. Let me know if you give this recipe a try, I hope you love it! xT
I made this recipe for dinner this evening and my husband and I enjoyed it very much. I did not have the Korean chili paste so I swapped out schiracha for it. It was a bit spicy for me, but my husband found it perfectly fine. It was probably the difference between the 2 sauces. I will definitely make this again. Thank you for sharing the recipe!!
Hey Paula,
Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)