Crispy Salmon with Chili-Lime Noodles
Ingredients
- 1 poundsalmon fillet (skin-on)
- ·salt
- ·black pepper
- 2 tablespoonneutral oil
- 8 ounceegg noodles
- 3 clovesgarlic
- ½ teaspoonred chili flakes
- 3 tablespoonsoy sauce
- 2lime
- 1 tablespoonsesame oil
- 4scallion
- 1 tablespoonfresh ginger
- ¼ cupwater
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 4 scallions on the bias.
- 03
Cut 2 limes in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While noodles cook, pat salmon skin dry with paper towels. Season both sides generously with salt and black pepper.
- 03
Heat neutral oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and cook for 5–6 minutes without moving, until skin is crispy and golden. Flip carefully and cook another 2–3 minutes. Transfer to a plate.
- 04
In the same skillet, reduce heat to medium. Add minced garlic, ginger, and red chili flakes. Cook for 1 minute until fragrant.
- 05
Add soy sauce, juice from both limes, sesame oil, and 1/4 cup water. Stir to combine and simmer for 1 minute.
- 06
Return cooked noodles to the skillet and toss until coated in the sauce and warmed through, about 1–2 minutes.
- 07
Divide noodles between two bowls. Top each with a piece of crispy salmon and a scattering of sliced scallions. Serve immediately.
Spice Tips
For deeper heat, increase red chili flakes to 3/4 teaspoon or add a pinch of cayenne. A drizzle of sriracha or a few dashes of hot sauce on top adds bright, jammy spice. If you prefer mild, reduce chili flakes to 1/4 teaspoon and skip the cayenne.
The recipe serves two generously. For meal prep, store cooled salmon and noodles separately and rewarm gently—the noodles in a skillet with a splash of water, the salmon at low oven heat to preserve crispiness.