Soy-Ginger Salmon with Crispy Noodles
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 3 tablespoonsoy sauce
- 2 tablespoonfresh ginger
- 3 clovegarlic
- 1 tablespoonrice vinegar
- 1½ tablespoonsesame oil
- 8 ounceegg noodles
- 4scallion
- 1 tablespoonsesame seed
- ·salt
- ·black pepper
Prep
- 01
Mince 2 tablespoons fresh ginger and 3 cloves garlic together into a paste or finely chopped mixture.
- 02
Slice 4 scallions on the bias into 1-inch pieces, separating white and green parts.
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 water heats, pat salmon dry with paper towels. Season both sides with salt and pepper.
- 03
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Place salmon skin-side up in the pan and cook for 5–6 minutes until the skin is crispy and releases easily. Flip and cook 3–4 minutes more until cooked through (internal temperature 145°F). Transfer to a plate.
- 04
In the same skillet, reduce heat to medium. Add the ginger-garlic mixture and cook for 30 seconds until fragrant. Stir in soy sauce, rice vinegar, and the remaining 0.5 tablespoon sesame oil. Add cooked noodles and toss to coat evenly, about 2 minutes.
- 05
Divide noodles between bowls or plates. Top with a piece of salmon. Garnish with scallions and sesame seeds. Serve immediately.
Spice Tips
For warmth, stir in a pinch of white pepper or a touch of sriracha into the glaze. Red pepper flakes add gentle heat; fish sauce (1 teaspoon) deepens savory depth if you have it on hand.
Salmon cooks quickly, so have all ingredients prepped before you start the skillet. Leftovers reheat gently in a skillet with a splash of water; serve warm or at room temperature.