Sesame Salmon Noodle Bowls With Ponzu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
