Sesame Salmon Noodle Bowls With Ponzu Recipe

Introduction

These Sesame Salmon Noodle Bowls with Ponzu offer a deliciously bright and satisfying meal with minimal effort. Tender baked salmon pairs beautifully with chewy noodles and fresh vegetables, all brought together by a tangy ponzu drizzle. Perfect for a quick weeknight dinner or a flavorful 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 fillets all over with salt and toasted sesame oil. Place the salmon skin side down if the fillets have skin. Press the toasted sesame seeds into the top and sides of each fillet. Bake in the oven until the salmon is cooked through and flakes easily, about 14 to 17 minutes.
2. Step 2: While the salmon bakes, cook the noodles according to the package instructions. Once cooked, drain the noodles and rinse them with cold water until they are cool to the touch. Shake off any excess water to dry them well.
3. Step 3: Divide the noodles and your choice of fresh vegetables such as salad greens, sliced cucumbers, radishes, snap peas, and scallions among four bowls. Top each bowl with a salmon fillet and drizzle generously with ponzu sauce before serving.

Tips & Variations

• For extra flavor, marinate the salmon briefly in a mixture of ponzu and sesame oil before baking.
• Try using different noodles like rice noodles or whole wheat spaghetti if you prefer.
• Add a sprinkle of chili flakes or a drizzle of sriracha for some heat.
• If you like more crunch, toss in toasted peanuts or sesame seeds just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salmon and noodles separate to preserve texture. Reheat the salmon gently in the oven or microwave, while the noodles and vegetables are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them completely before seasoning and baking to ensure even cooking.

What is ponzu, and can I substitute it?

Ponzu is a citrus-based soy sauce commonly used in Japanese cuisine, offering tangy, salty, and slightly sweet flavors. If you don’t have ponzu, a mix of soy sauce with a splash of lemon or lime juice makes a good substitute.

Sesame Salmon Noodle Bowls With Ponzu Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

A fresh and flavorful Sesame Salmon Noodle Bowl featuring oven-baked sesame-crusted salmon, tender udon or soba noodles, crisp salad greens and vegetables, all brought together with a tangy ponzu dressing. This wholesome bowl is perfect for a healthy weeknight dinner or a light lunch.

• 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: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 4 (6- to 8-ounce) skinless or skin-on salmon fillets
• Salt, to taste
• 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

Instructions

1. Preheat and prepare 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. Place fillets skin side down if they have skin on the prepared pan. Press toasted sesame seeds onto the top and sides of the salmon to coat.
2. Bake the salmon: Bake the salmon in the preheated oven for 14 to 17 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Cook the noodles: While the salmon bakes, bring a large pot of salted water to a boil. Add the dried udon or soba noodles and cook according to package instructions until tender. Drain the noodles and rinse under cold water until they are cool to the touch, then drain well and shake dry to remove excess water.
4. Assemble the bowls: Divide the cooked noodles among four bowls. Top with the salad greens and your choice of sliced cucumbers, radishes, snap peas, and scallions. Add a salmon fillet to each bowl.
5. Serve with ponzu: Drizzle each bowl with ponzu sauce just before serving for a bright, tangy finish.

Notes

• You can use either skin-on or skinless salmon depending on preference; skin will crisp slightly but is optional.
• Feel free to adjust the vegetables based on seasonal availability or what you have on hand.
• To make this dish gluten-free, opt for gluten-free soba noodles or rice noodles instead of traditional udon or soba which contain wheat.
• Leftover salmon and noodles can be refrigerated and served cold or gently warmed within 1-2 days.
• For extra crunch and flavor, sprinkle additional toasted sesame seeds on top before serving.

Keywords: salmon noodle bowl, sesame salmon, ponzu sauce, udon noodles, soba noodles, Japanese recipe, healthy dinner