Salmon with Soba Noodles

Salmon and noodles may feel like a restaurant dish, but it’s one of those meals that’s quick, nourishing, and easy to adapt at home. Tender Canadian salmon or trout, crisp bok choy, and silky noodles come together with a soy-ginger sauce that’s savoury, sharp, and comforting. It’s the kind of dish that feels just as right for a weeknight dinner as it does for sharing with friends — simple, elegant, and deeply satisfying.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

• For the Salmon & Noodles

• 2 fish fillets (salmon, trout, or similar), skin on

• 200 g (7 oz) egg noodles or rice noodles

• 2 heads baby bok choy, halved lengthwise

• 2 tbsp vegetable oil (for frying)

• 1 tsp sesame oil (optional, for flavour)

• Salt & black pepper, to taste

For the Sauce

• 3 tbsp soy sauce

• 1½ tbsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp honey or brown sugar

• 1 clove garlic, finely grated

• ½ tsp fresh ginger, grated (optional)

• 1 small chilli, finely chopped (optional)

Method

• Cook noodles according to package instructions. Drain and set aside.

• In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey, garlic, ginger, and chilli.

• Heat vegetable oil in a pan. Season salmon with salt and pepper, then pan-fry skin-side down until crisp, about 4–5 minutes. Flip and cook 2–3 minutes more, until just done. Remove and let rest.

• In the same pan, sauté bok choy until tender-crisp, about 2–3 minutes.

• Toss noodles with the sauce and divide between bowls. Top with bok choy and salmon. Drizzle with sesame oil or garnish with fresh herbs if desired.

Variations

• Canadian Twist – Use wild Pacific salmon, Arctic char, or lake trout for a local touch.

• Family-Friendly – Skip the chilli and add a drizzle of maple syrup for sweetness.

• Light Version – Replace noodles with zucchini spirals or soba for a healthier base.