Honey soy salmon and noodles… light, fresh and delicious. Sweet soy marinade goes perfectly with flaky salmon and takes very little effort to prepare, just a little time in the fridge.
How long does it take to bake salmon? Just 12-15 minutes and you won’t regret it!
Baked salmon and noodles is the perfect dish as we transition into warmer weather days, fresh but warm and versatile enough that you can switch out ingredients for what you have on hand.
In this dish, we use Nigella seeds, sometimes called black onion seeds because they taste SUPER oniony. It’s a little technically odd to use them with Asian flavours as they’re usually combined with Indian, Middle Eastern and North African flavours, but I think they work really well. You can always switch them out for sesame seeds if you prefer!
Not sure how to cook Pak Choi? I love this breakdown by Pants Down Aprons On! CLICK HERE to find it.
How to make honey soy salmon and noodles:
Here’s what you’ll need
- 2x salmon fillets (I used skin on, but if you’ve got skinless on hand this works great too)
- 150g soba noodles
- 1 – 2 pak choi, sliced in half lengthways
- 60ml soy sauce
- 60g runny honey
- 30ml lime juice
- 1 garlic clove – grated
- 30ml olive oil + a drizzle for cooking the pak choi
- 1 tsp nigella seeds
- 1 tbsp sesame oil
- Salt/ pepper as desired
- Extra limes for serving
How to:
- You’ll start by making the marinade, mix soy sauce, honey, lime juice, garlic and olive oil together
- Pop your salmon in an oven proof dish and poor the honey soy marinade over the salmon
- Cover and refrigerate the salmon, allow to marinade for 30 minutes
- Pre-heat the oven to 170C
- After 30 minutes, remove the salmon from the fridge, uncover and sprinkle the teaspoon of nigella seeds over the top of the salmon fillets (skin side down)
- Put the salmon in the oven for 12-15 minutes
- Meanwhile, cook your soba noodles according to your packet instructions, mine took 4-5 minutes
- Heat your frying/griddle pan in preparation for the pak choi, with a drizzle of olive oil
- Place the pak choi into the hot pan, centre down
- Allow the pak choi to cook for around 5 minutes, turning about half way though – you want it to still be a little crunchy!
- Drain the noodles, place them in a bowl and drizzle over the tablespoon of sesame oil – stir to coat the noodles, season with some salt and pepper
- Remove the salmon from the oven – check it’s cooked to your liking
- Serve noodles, salmon and pak choi together
- Add some fresh lime and extra nigella seeds if you like
- Enjoy!
You might also like these meals for Spring / Summer!
Honey Soy Salmon and Noodles
Ingredients
- 2 salmon fillets skin on
- 150 g soba noodles
- 1 or 2 pak choi
- 60 ml soy sauce (or tamari) I used dark soy
- 60 g runny honey
- 30 ml lime juice
- 1 garlic clove grated
- 2 tbsp olive oil + drizzle for frying pak choi
- 1 tsp nigella seeds
- 1 tbsp sesame oil
- Salt/pepper for seasoning
- Limes for serving
Instructions
- You'll start by making the marinade, mix soy sauce, honey, lime juice, garlic and olive oil together
- Pop your salmon in an oven proof dish and poor the honey soy marinade over the salmon
- Cover and refrigerate the salmon, allow to marinade for 30 minutes
- Pre-heat the oven to 170C
- After 30 minutes, remove the salmon from the fridge, uncover and sprinkle the teaspoon of nigella seeds over the top of the salmon fillets (skin side down)
- Put the salmon in the oven for 12-15 minutes
- Meanwhile, cook your soba noodles according to your packet instructions, mine took 4-5 minutes
- Heat your frying/griddle pan in preparation for the pak choi, with a drizzle of olive oil
- Place the pak choi into the hot pan, centre down
- Allow the pak choi to cook for around 5 minutes, turning about half way though – you want it to still be a little crunchy!
- Drain the noodles, place them in a bowl and drizzle over the tablespoon of sesame oil – stir to coat the noodles, season with some salt and pepper
- Remove the salmon from the oven – check it's cooked to your liking
- Serve noodles, salmon and pak choi together
- Add some fresh lime and extra nigella seeds if you like – Enjoy!
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