Jump to:📋 What do we need? 🔪 How to make this Asian Salmon Noodles recipe 🍲 More fantastic fish recipes Asian Salmon with Chilli Lime Noodles 💬 Reviews
This is actually a really old recipe on the blog, but I’ve updated it for 2021 with new photos, video and a few tweaks to the noodles to make them even more tasty.
📋 What do we need?
For the Salmon
I like to use tail-end salmon pieces for this (rather than the regular narrow pieces) - as it gives you more room to spread the glaze on, and I think it looks better on a bed of noodles.You can use regular salmon fillets it you like, or you could even use a side of salmon instead, then cook it and slice it after cooking.
For the Chilli Lime Noodles
I’m using fresh egg noodles in this recipe, but you can use dried noodles. There’s some more info in the recipe card on cooking the egg noodles and keeping them from sticking together.
🔪 How to make this Asian Salmon Noodles recipe
Full recipe with ingredient amounts and timings in the recipe card further below.
Start by grilling (broiling) the salmon skin-side up for just a couple of minutes. This just cooks through that skin (and will make it easier to peel off if you want to remove it.)Mix up the glaze then turn the salmon over and spread the glaze on top. Grill (broil) again for 4-7 further minutes, until just cooked through. Remove from the grill and cover with foil while you fry the noodles.
For the noodles, we first fry the vegetables - thinly sliced onion, carrot and bell pepper in a little sesame and sunflower oil.Add in sliced cabbage, sliced chillies and garlic and fry for another couple of minutes, then add in the noodles and toss everything together.Now we add the extra flavour! In goes light and dark soy sauce, chilli sauce, a little ketchup, lime zest and juice, white pepper and a few chopped spring onions (scallions).Fry it all up, moving it about the pan or wok regularly, until hot throughout.
Then divide the noodles between four plates and top each with a piece of salmon.I like to garnish with black and white sesame seeds, a few spring onions and a wedge of lime. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Otherwise use salmon fillet pieces from the tail end that are wider and flatter, preferably with the skin on. The skin helps to keep the fish lovely and moist during cooking, and choosing a wider piece gives you more room to spread the glaze on than the narrower, chunky pieces you get closer to the loin. This recipe was first posted in September 2014. Updated in January 2021 with new photos, video, a few tweaks to the recipe and some general housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
