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