Healthy Grilled Salmon Noodle Bowl

If you ask me, noodle bowls are one of the best ways to serve salmon.

This Asian-inspired dish brings together perfectly grilled salmon with cool rice noodles and fresh vegetables. The combination of warm fish and chilled noodles creates a satisfying mix of temperatures and textures.

It’s topped with a simple soy-ginger sauce that coats everything in just the right amount of flavor. Crunchy cucumber and tender baby spinach help round out the bowl, making each bite interesting.

It’s the kind of meal that works for both busy weeknights and casual weekend dinners, especially when the weather’s warm and you want something light but filling.

What Kind of Salmon Should I Use?

For this noodle bowl, you’ve got several good salmon options to choose from. King (Chinook) or sockeye salmon work particularly well since they have a rich flavor that stands up nicely to the bold Asian-inspired sauce, but Atlantic salmon from the grocery store will also do the job just fine. If you’re buying fresh salmon, look for fillets that have a bright color and smell like clean ocean water – there shouldn’t be any strong fishy odors. For convenience, you can even use frozen salmon fillets – just make sure to thaw them completely in the refrigerator overnight and pat them dry with paper towels before grilling. Try to pick center-cut pieces that are similar in thickness so they’ll cook evenly on the grill.

Options for Substitutions

This noodle bowl recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Salmon: While salmon gives this dish a nice flavor, you can use other fish like tuna or mahi-mahi. Not into fish? Try chicken breast or tofu for a different protein option.
• Dried noodles: Any type of noodles work here – try rice noodles, soba, udon, or even regular spaghetti. Just cook according to the package instructions.
• Chinkiang vinegar: If you can’t find Chinkiang vinegar, use rice vinegar or a mix of balsamic vinegar and rice vinegar (1:1 ratio). The taste will be slightly different but still good!
• Peanut oil: Any neutral cooking oil works fine – try vegetable, canola, or grapeseed oil. For extra flavor, you could use avocado oil.
• Coleslaw mix: No coleslaw mix? Shred any cabbage you have, or try julienned carrots, thinly sliced bell peppers, or cucumber instead.
• Peanuts: For those with nut allergies, try sunflower seeds or crispy fried shallots for that needed crunch. Cashews work great too if you’re just out of peanuts.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon is preventing it from sticking to the grates – make sure to thoroughly oil both the grates and the fish, and resist the urge to flip the fillets too early (they’ll release naturally when properly seared). A common mistake is overcooking the salmon, which can turn your perfectly good fish dry and chalky – instead, cook until it reaches 145°F internal temperature or when it flakes easily with a fork while still maintaining a slightly translucent center. When preparing the noodles, avoid rinsing them with cold water after cooking unless you’re serving this as a cold dish, as the starch helps the sauce cling better to the noodles. For the best flavor balance, make sure to taste and adjust the sauce before tossing everything together – the combination of vinegar, soy sauce, and honey should be equally tangy, salty, and sweet.

What to Serve With Salmon Noodle Bowls?

Since this Asian-inspired noodle bowl is already pretty filling, you’ll want to keep the sides simple and complementary. A batch of crispy spring rolls or fresh summer rolls makes a perfect starter – they’re light enough not to overshadow the main dish but still add something special to the meal. You might also want to serve some steamed edamame sprinkled with sea salt, which makes an easy appetizer that everyone can snack on while the salmon cooks. If you’re feeding a crowd, consider adding a simple cucumber salad dressed with rice vinegar and sesame seeds, or some miso soup on the side for a complete Asian-inspired feast.

Storage Instructions

Keep Fresh: Got leftovers? Keep the components separate for the best results. Store the cooked salmon and noodles in separate airtight containers in the fridge for up to 3 days. The sauce can be kept in a jar for up to a week, while the fresh toppings like coleslaw mix and green onions are best stored in a separate container with a paper towel to absorb excess moisture.

Prep Ahead: Want to get ahead? You can make the sauce up to a week in advance – it actually gets even better as the flavors meld together! The vegetables can be prepped and stored in the fridge a day ahead, and the noodles can be cooked and tossed with a bit of oil to prevent sticking.

Serve Again: When you’re ready to eat your leftovers, let the salmon come to room temperature for about 15 minutes before serving. The noodles can be quickly dipped in hot water to refresh them, or enjoyed at room temperature. Just assemble your bowl with the warmed components and add fresh toppings for the best experience.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 160-180 g
• Fat: 130-150 g
• Carbohydrates: 200-220 g

Ingredients

• 4 salmon fillets
• 1 pound (450g) dried noodles
• 2 green onions, thinly sliced (optional)
• 4 cups coleslaw mix (or thinly sliced purple cabbage)
• 1/3 cup toasted peanuts, roughly chopped
• 2 tablespoons chopped cilantro
• 1/4 cup peanut oil (or another cooking oil)
• 1/2 cup chinkiang vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon sesame oil
• 6 cloves of garlic
• 3 slices of ginger
• 1 teaspoon salt

Step 1: Prepare the Marinade Sauce

Add all the sauce ingredients into a blender.

Blend until the mixture becomes a smooth sauce.

This will act as both a marinade for the salmon and a dressing for the dish.

Step 2: Marinate the Salmon

Place the salmon fillets in a large Ziploc bag and pour in one-third of the prepared sauce.

Remove as much air as possible before sealing the bag.

Let the salmon marinate at room temperature for 15 minutes, or place it in the fridge for up to 3 hours for a deeper flavor.

Step 3: Prepare the Coleslaw

Combine the coleslaw ingredients in a large bowl.

Pour half of the remaining sauce over the slaw and mix well until everything is evenly coated.

Set this aside to allow the flavors to meld.

Step 4: Bake the Salmon

Preheat the oven to 425°F (218°C).

Remove the marinated salmon from the fridge and discard the used marinade.

Line a sheet pan with parchment paper and place the salmon fillets skin-side-down on it.

Bake the salmon for 8 to 15 minutes depending on the thickness of the fillets, until they are just cooked through and flake easily.

If you prefer a slightly raw texture, reduce the cooking time.

Step 5: Grill the Salmon

For an optional charred taste, preheat an outdoor grill or indoor grill pan over medium-high heat until hot.

Lightly brush the grill with oil to prevent sticking.

Place the baked salmon fillets on the grill and cook for 5 to 6 minutes on each side, or until the salmon is opaque throughout.

Step 6: Cook the Noodles

While the salmon is grilling, boil the noodles according to the package instructions.

Once cooked, drain the noodles and rinse them with cool tap water using a large colander.

Toss them gently to help cool them down, then set aside.

Step 7: Assemble the Dish

Distribute the noodles into serving bowls.

Add a portion of the coleslaw, then top each bowl with a grilled salmon fillet.

Serve the extra sauce on the side for drizzling over the noodles for added flavor.

Step 8: Meal Prep and Storage

If you are preparing this meal for later, place the assembled dish into individual meal-prep containers.

Divide the remaining sauce into smaller containers to serve alongside.

Store in the refrigerator for up to 3 days for easy, ready-to-eat meals.