Sesame Salmon Noodle Bowls With Ponzu Recipe

Introduction

These Sesame Salmon Noodle Bowls with Ponzu combine tender, flavorful salmon with chewy noodles and fresh vegetables for a satisfying, light meal. The nutty sesame and tangy ponzu dressing elevate this dish, making it perfect for a quick weeknight dinner or a casual lunch.

Ingredients

• Salt
• 4 (6- to 8-ounce) skinless or skin-on salmon fillets
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds (any color)
• 10 to 12 ounces dried udon or soba noodles
• Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving
• ½ cup ponzu

Instructions

1. Step 1: Bring a large pot of salted water to a boil and preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Rub the salmon all over with salt and toasted sesame oil. Place the salmon skin side down if it has skin, then press toasted sesame seeds onto the top and sides of each fillet. Bake until the salmon is cooked through and flakes easily with a fork, about 14 to 17 minutes.
2. Step 2: While the salmon bakes, cook the noodles according to the package instructions. Drain them and rinse under cold water until they are cool to the touch. Shake off excess water to dry.
3. Step 3: Divide the cooked noodles, salad greens, sliced cucumbers, radishes, snap peas, scallions, and baked salmon evenly among four bowls. Drizzle each bowl with ponzu sauce before serving.

Tips & Variations

• For extra crunch, add toasted nuts like almonds or peanuts on top.
• Use tamari or soy sauce as a substitute if ponzu is not available.
• Try adding avocado slices for creaminess and extra nutrients.
• If you prefer, grill the salmon instead of baking for a smoky flavor.

Storage

Store leftover salmon, noodles, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven or microwave, and enjoy the noodles cold or room temperature. Add fresh ponzu before serving again to keep flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute udon or soba noodles with ramen, rice noodles, or even spaghetti depending on what you have available.

Is it necessary to bake the salmon at 350 degrees?

Baking at 350 degrees ensures the salmon cooks evenly without drying out. You can also broil or pan-sear, but watch carefully to prevent overcooking.

Sesame Salmon Noodle Bowls With Ponzu Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

These Sesame Salmon Noodle Bowls with Ponzu combine tender oven-baked salmon coated in toasted sesame seeds with chewy udon or soba noodles and fresh crisp vegetables. Tossed with tangy ponzu sauce, this vibrant and healthy dish offers a perfect balance of flavors and textures for a quick, satisfying meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon

• Salt, to taste
• 4 (6- to 8-ounce) skinless or skin-on salmon fillets
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds (any color)

Noodles and Vegetables

• 10 to 12 ounces dried udon or soba noodles
• Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving

Sauce

• ½ cup ponzu sauce

Instructions

1. Prepare and Bake the Salmon: Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper. Rub the salmon fillets all over with salt and toasted sesame oil. Arrange the fillets skin side down if using skin-on salmon. Press toasted sesame seeds firmly onto the top and sides of each fillet. Bake in the oven for 14 to 17 minutes, or until the salmon is cooked through and flakes easily when tested with a fork.
2. Cook the Noodles: While the salmon is baking, bring a large pot of salted water to a boil. Cook the udon or soba noodles according to the package instructions until al dente. Drain the noodles and rinse them under cold water to cool and stop the cooking process. Shake or gently pat dry to remove excess moisture.
3. Assemble the Bowls: Divide the cooled noodles evenly among 4 serving bowls. Add a selection of salad greens and freshly sliced vegetables such as cucumbers, radishes, snap peas, and scallions on top or on the side. Place one baked salmon fillet atop each bowl. Drizzle generously with ponzu sauce before serving.

Notes

• You can substitute tamari or soy sauce mixed with lemon juice if ponzu is unavailable.
• Feel free to use any fresh crunchy vegetables you prefer or have on hand for variety.
• To make this dish dairy-free and gluten-free, choose gluten-free noodles and verify the ponzu sauce ingredients.
• Leftover salmon and noodles can be stored separately in airtight containers in the fridge for up to 2 days.
• For a bit of spice, add a drizzle of chili oil or sprinkle some red pepper flakes when assembling the bowls.

Keywords: Sesame Salmon, Noodle Bowl, Ponzu, Japanese-inspired, Udon, Soba, Healthy Dinner, Oven-baked Salmon