Is there anything better than a cozy night with a bowl of deliciousness? Grilled salmon noodle bowls have been my latest obsession, and I can’t wait to share them with you. Each recipe offers a unique blend of flavors, from a touch of ginger to a sprinkle of sriracha. These bowls are perfect for warming up those chilly evenings. Ready to explore some tasty inspiration together?
Asian-Inspired Ginger Soy Grilled Salmon Noodle Bowl
Elevate your weeknight meals with this Asian-Inspired Ginger Soy Grilled Salmon Noodle Bowl. This dish is a delightful combination of perfectly grilled salmon with the aromatic flavors of ginger and soy, served over a bed of delicate noodles.
The vibrant colors and textures of fresh vegetables and herbs not only enhance the dish’s aesthetics but also bring a burst of freshness to every bite. It’s a wholesome and satisfying meal that will please your palate and nourish your body.
This recipe is ideal for serving 4-6 people, making it perfect for a family dinner or a small gathering with friends. The balance of savory, tangy, and slightly sweet flavors in the marinade highlights the rich taste of the salmon, while the noodles act as the perfect base to soak up all the delicious juices.
The addition of crunchy vegetables and a sprinkle of sesame seeds add layers of texture, making every mouthful an exciting experience.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 12 ounces of rice noodles or soba noodles
- 1/2 cup soy sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 3 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame seeds
- Salt and pepper to taste
- Lime wedges for serving
Cooking Instructions:
1. Prepare the Marinade: In a small bowl, combine the soy sauce, lime juice, honey, grated ginger, minced garlic, and sesame oil. Mix well until the honey is fully dissolved.
Place the salmon fillets in a shallow dish and pour the marinade over the fish, making sure each piece is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Cook the Noodles: While the salmon is marinating, cook the rice noodles or soba noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking together. Set aside.
3. Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
Remove the salmon from the marinade, allowing excess to drip off, and place the fillets skin-side down on the grill. Grill for about 4-5 minutes per side, depending on thickness, until the salmon is cooked through and has nice grill marks.
4. Sauté the Vegetables: In a large pan, heat the remaining vegetable oil over medium heat. Add the mixed vegetables and sauté for 3-4 minutes until they’re tender-crisp. Season with salt and pepper to taste.
5. Assemble the Bowl: Divide the cooked noodles among serving bowls. Top with grilled salmon fillets and sautéed vegetables. Sprinkle with chopped cilantro and sesame seeds. Serve with lime wedges on the side for an extra citrusy kick.
Extra Tips:
For an even deeper flavor, consider marinating the salmon overnight. If you prefer a bit of heat, add a dash of chili flakes to the marinade or garnish the dish with sliced red chilies.
For a gluten-free version, confirm you use gluten-free soy sauce and check that your noodles are also gluten-free. Finally, feel free to customize the vegetables according to your preference or what’s in season, as this dish is versatile and adaptable.
Lemon Herb Grilled Salmon With Zucchini Noodles
Lemon Herb Grilled Salmon With Zucchini Noodles is a delightful and healthy dish that captures the essence of summer with its bright flavors and fresh ingredients. This recipe pairs the rich, buttery taste of grilled salmon with the lightness of zucchini noodles, all brought together with a zesty lemon herb sauce. Perfect for a light lunch or dinner, the dish isn’t only nutritious but also quick to prepare, making it ideal for busy weeknights or entertaining guests.
The key to this recipe is maximizing the flavor of each component. The salmon is marinated in a vibrant blend of lemon juice, garlic, and herbs, which infuses it with a subtle citrusy aroma and an herby depth. Meanwhile, the zucchini noodles provide a revitalizing contrast, soaking up the tangy sauce and complementing the salmon beautifully. This dish serves 4-6 people, making it perfect for a family meal or a small gathering.
Ingredients:
- 4-6 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 4 large zucchinis
- 1 tablespoon olive oil (for zucchini noodles)
- 1 teaspoon lemon zest
- Optional: a sprinkle of red pepper flakes for heat
Cooking Instructions:
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dill, parsley, salt, and pepper. This will be your marinade for the salmon.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Confirm the fillets are well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. If using a grill pan, heat it over the stove on medium-high.
- Prepare the Zucchini Noodles: While the grill is heating, spiralize the zucchinis to make noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
- Grill the Salmon: Once the grill is ready, oil the grates to prevent sticking. Place the salmon fillets skin-side down and grill for about 4-5 minutes per side, until the salmon is cooked through and has a nice char.
- Cook the Zucchini Noodles: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for about 3-4 minutes, stirring occasionally, until they’re just tender. Add lemon zest and season with salt and pepper.
- Assemble the Dish: Divide the zucchini noodles among plates and place a grilled salmon fillet on top of each. If desired, sprinkle with red pepper flakes for a hint of heat.
Extra Tips:
For the best results, confirm the salmon fillets are of uniform thickness to cook evenly. If you prefer, you can bake the salmon in the oven at 400°F (200°C) for about 12-15 minutes as an alternative to grilling.
Be careful not to overcook the zucchini noodles; they should be tender but still slightly crisp to maintain their texture. Serve with a fresh green salad or a crusty piece of bread to complete your meal.
Spicy Sriracha Grilled Salmon and Udon Noodle Bowl
Spicy Sriracha Grilled Salmon and Udon Noodle Bowl is a delightful fusion dish that brings together the rich flavors of grilled salmon with the comforting texture of udon noodles. This dish is perfect for those who enjoy a bit of heat in their meals, as the sriracha adds a spicy kick that complements the savory notes of the salmon.
The combination of fresh vegetables and herbs adds a revitalizing contrast, making this bowl both nutritious and satisfying. This noodle bowl isn’t only delicious but also visually appealing, with its vibrant colors and enticing aroma.
It’s an excellent choice for a family dinner or a gathering with friends, as it’s both impressive and relatively easy to prepare. The balance of flavors and textures makes it a complete meal that will leave everyone asking for seconds.
Ingredients (Serves 4-6):
- 4-6 salmon fillets
- 400g udon noodles
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups of mixed vegetables (e.g., bell peppers, carrots, snap peas)
- 1 bunch of green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
- Sesame seeds for garnish
Cooking Instructions:
- Prepare the Marinade: In a small bowl, mix together the soy sauce, sriracha sauce, honey, minced garlic, and grated ginger. Stir well to combine all the ingredients into a smooth marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Confirm each fillet is well-coated. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Cook the Udon Noodles: While the salmon is marinating, bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually 8-10 minutes. Drain and set aside.
- Grill the Salmon: Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Remove the salmon from the marinade and place on the grill. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has grill marks.
- Stir-Fry the Vegetables: In a large pan, heat a tablespoon of olive oil over medium heat. Add the mixed vegetables and stir-fry for about 5 minutes, or until they’re tender-crisp. Season with salt and pepper to taste.
- Assemble the Noodle Bowl: In a large serving bowl, combine the cooked udon noodles and stir-fried vegetables. Top with grilled salmon fillets. Garnish with chopped green onions, cilantro, and sesame seeds.
- Serve: Serve the noodle bowls with lime wedges on the side for an added burst of citrus flavor.
Extra Tips:
When grilling the salmon, make sure the grill is hot enough to create those desirable grill marks, which contribute to both flavor and presentation.
If you prefer a milder spice level, adjust the amount of sriracha sauce to your taste. Additionally, feel free to customize the vegetables based on what you have available or prefer—vegetables such as broccoli or bok choy can also work well.
For an extra layer of flavor, drizzle a bit more sriracha or soy sauce over the finished bowl before serving.
Coconut Curry Grilled Salmon With Rice Noodles
Experience the exotic flavors of a Coconut Curry Grilled Salmon with Rice Noodles, a dish that combines the rich, creamy texture of coconut curry with perfectly grilled salmon and tender rice noodles. This recipe is perfect for a hearty meal that’s both satisfying and full of vibrant flavors.
The combination of spices in the curry perfectly complements the natural richness of the salmon, while the rice noodles provide a delightful texture that ties the dish together.
To prepare this delicious meal, you’ll start by marinating the salmon in a fragrant coconut curry mixture, allowing the flavors to infuse into the fish before grilling it to perfection. The rice noodles are then cooked and tossed in a light sauce, creating a harmonious blend of flavors and textures.
This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.
Ingredients:
- 4-6 salmon fillets
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 pound rice noodles
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
- Prepare the Marinade: In a mixing bowl, combine the coconut milk, red curry paste, fish sauce, soy sauce, lime juice, and brown sugar. Whisk until the mixture is smooth and well-blended.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the coconut curry mixture over them. Turn the salmon to coat evenly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld.
- Cook the Rice Noodles: While the salmon is marinating, bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.
- Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and season with salt and pepper. Brush the grill grates with vegetable oil to prevent sticking. Place the salmon on the grill and cook for 4-5 minutes on each side or until it’s just cooked through and has nice grill marks.
- Stir-Fry the Vegetables: In a large skillet, heat the remaining vegetable oil over medium heat. Add the sliced red bell pepper and sugar snap peas, and sauté for about 3-4 minutes until they’re crisp-tender.
- Combine and Serve: Add the cooked rice noodles to the skillet with the vegetables. Pour in the remaining coconut curry mixture and toss everything to combine. Cook for another 2 minutes until heated through.
Divide the noodles and vegetables among serving plates, placing a grilled salmon fillet on top of each. Garnish with fresh cilantro, green onions, and serve with lime wedges on the side.
Extra Tips:
When grilling the salmon, make sure not to overcook it, as it can become dry. Salmon should be cooked until it’s just opaque in the center and easily flakes with a fork.
You can adjust the spice level of the curry by adding more or less red curry paste according to your preference. For a more aromatic dish, consider adding a few kaffir lime leaves or a stalk of lemongrass to the marinade.
Enjoy this dish with a crisp white wine or a revitalizing iced tea for a complete meal experience.
Teriyaki Grilled Salmon Soba Noodle Bowl
This recipe is both nutritious and delicious, making it an ideal choice for a family meal, serving 4-6 people. The preparation involves grilling salmon fillets to perfection, tossing soba noodles with vibrant vegetables, and drizzling everything with homemade teriyaki sauce.
Whether you’re a seasoned cook or a beginner, this dish is straightforward to prepare and promises to impress with its delightful combination of flavors and textures.
Ingredients:
- 4-6 salmon fillets
- 250g soba noodles
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or water)
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Instructions:
- Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake (or water), and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Allow the mixture to simmer for about 5 minutes until it slightly thickens. Remove from heat and set aside.
- Cook the Soba Noodles: Bring a large pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking. Set them aside.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Place the fillets on the grill and cook for 4-5 minutes on each side, or until cooked through. Brush some of the teriyaki sauce over the salmon during the last minute of grilling for extra flavor.
- Stir-fry the Vegetables: In a large skillet, heat the sesame oil over medium-high heat. Add the bell pepper, broccoli, and carrot. Stir-fry the vegetables for about 4-5 minutes until they’re tender-crisp. Add the green onions and cook for an additional minute.
- Assemble the Bowl: In a large mixing bowl, combine the cooked soba noodles, stir-fried vegetables, and half of the remaining teriyaki sauce. Toss everything together until well coated. Divide the noodle mixture among serving bowls.
- Serve the Dish: Place a grilled salmon fillet on top of each bowl of noodles. Drizzle with the remaining teriyaki sauce and sprinkle with sesame seeds. Serve immediately.
Extra Tips:
When grilling the salmon, make sure you preheat the grill well to prevent the fish from sticking.
Using a grill pan is a great indoor alternative if you don’t have an outdoor grill. If you prefer a spicier kick, consider adding a dash of chili flakes to the teriyaki sauce.
Additionally, feel free to swap or add more vegetables based on seasonal availability or personal preference, such as snap peas or bok choy, for varied textures and flavors.
Honey Garlic Grilled Salmon With Egg Noodles
Indulge in the perfect blend of sweet and savory with this Honey Garlic Grilled Salmon with Egg Noodles recipe. This dish combines the rich flavors of marinated grilled salmon with the satisfying texture of egg noodles, creating a balanced and delicious meal. The honey garlic sauce enhances the natural flavors of the salmon, while the noodles provide a hearty base, making it an ideal dish for a family dinner or a special occasion.
The recipe is designed to serve 4-6 people, making it perfect for a small gathering or a cozy night in with family. The preparation is straightforward, allowing both seasoned cooks and beginners to create a restaurant-quality meal at home. With fresh ingredients and a few simple steps, you can bring this flavorful dish to your table, impressing your guests with minimal effort.
Ingredients:
- 4-6 salmon fillets (about 6 oz each)
- 1 pound egg noodles
- 1/2 cup honey
- 1/3 cup soy sauce
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Prepare the Marinade: In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, lemon juice, salt, and pepper. This will serve as both the marinade for the salmon and the sauce for the noodles.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them. Verify the fillets are well-coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- Cook the Egg Noodles: While the salmon marinates, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Salmon: Remove the salmon fillets from the marinade and place them on the grill. Grill each side for about 4-5 minutes, or until the salmon is cooked through and has nice grill marks. Remove from the grill and let rest for a few minutes.
- Combine Noodles with Sauce: In a large pan, heat the remaining marinade until it starts to simmer. Add the cooked egg noodles and toss them in the sauce until they’re evenly coated and heated through.
- Assemble the Dish: Plate the egg noodles first, and place a grilled salmon fillet on top of each serving. Drizzle any remaining sauce over the salmon and noodles.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish, and serve with lemon wedges on the side for an extra burst of freshness.
Extra Tips:
When grilling salmon, make sure not to overcook it as this can lead to a dry texture. The salmon should be opaque and flake easily with a fork when done.
If you don’t have access to a grill, you can also use a grill pan on the stovetop or broil the salmon in the oven. Additionally, feel free to customize the marinade by adding a bit of ginger for an extra zing, or some chili flakes for a hint of spice.
Pair this dish with a fresh green salad or steamed vegetables for a complete and balanced meal.
Miso-Glazed Grilled Salmon Ramen Bowl
Transform your kitchen into a gourmet haven with this flavorful Miso-Glazed Grilled Salmon Ramen Bowl. This dish marries the rich, umami flavors of miso-glazed salmon with the comforting and savory warmth of ramen noodles. Perfect for a weeknight dinner or a special occasion, this recipe is both satisfying and nutritious.
The fragrant glaze, combined with the delicate flakiness of grilled salmon, creates a harmonious blend that’s sure to impress your family and friends. The ramen base is enhanced with a medley of fresh vegetables and a hearty broth, making it a complete meal in itself.
With a serving size of 4-6 people, this dish is ideal for sharing and can easily be adapted to suit your taste preferences. Whether you’re a seasoned cook or a beginner, this recipe will guide you through the steps to create a memorable dining experience.
Ingredients (Serves 4-6):
- 4-6 salmon fillets
- 1/4 cup white miso paste
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 3 packs of ramen noodles
- 6 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 2 tablespoons sesame seeds
- 2 boiled eggs, halved
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Miso Glaze: In a small bowl, combine the white miso paste, soy sauce, mirin, honey, sesame oil, and grated ginger. Mix well until you have a smooth paste.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the miso glaze over them, ensuring each fillet is well-coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat. While the grill is heating, remove the salmon from the refrigerator and let it sit at room temperature.
- Cook the Salmon: Place the salmon fillets on the grill, skin-side down. Grill for about 4-6 minutes per side, or until the salmon is cooked through and has nice grill marks. Remove from heat and set aside.
- Prepare the Ramen Broth: In a large pot, bring the chicken or vegetable broth to a simmer. Add the sliced mushrooms and cook for about 5 minutes until they start to soften.
- Cook the Ramen Noodles: Add the ramen noodles to the simmering broth and cook according to package instructions until they’re tender.
- Assemble the Bowls: Divide the cooked ramen noodles and broth into bowls. Top each bowl with a grilled salmon fillet, baby spinach, sliced green onions, shredded carrots, and a boiled egg half. Sprinkle with sesame seeds for garnish.
- Season to Taste: Add salt and pepper to taste, adjusting the seasoning according to your preference.
Extra Tips:
For best results, make sure to use fresh salmon fillets as they provide the best texture and flavor. If you prefer a spicier kick, you can add a dash of chili oil or sliced jalapeños to your ramen bowl.
The miso glaze can be made ahead of time and stored in the refrigerator for up to a week, which makes this dish even more convenient for busy nights. Additionally, feel free to experiment with different vegetables such as bok choy or bell peppers to add variety to your ramen bowl.
Thai Grilled Salmon With Peanut Sauce and Vermicelli
Thai Grilled Salmon With Peanut Sauce and Vermicelli is a vibrant and flavorful dish that brings together the smoky taste of grilled salmon, the nutty richness of peanut sauce, and the fresh textures of vermicelli noodles. This dish is perfect for those who enjoy a balance of savory and sweet flavors, with a hint of spice that complements the delicate fish and the light, chewy noodles. The recipe is versatile enough to be served as a light lunch or a satisfying dinner, making it suitable for any occasion.
The key to this dish is the harmonious blend of Thai flavors, which are both aromatic and bold. The peanut sauce, with its creamy consistency, acts as a perfect complement to the grilled salmon, enhancing its natural flavors without overpowering them. The vermicelli noodles provide a delightful contrast in texture, absorbing the sauce and carrying the flavors throughout the dish. This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering.
Ingredients for 4-6 servings:
- 4 salmon fillets
- 200g vermicelli noodles
- 1 cup coconut milk
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1-2 teaspoons red curry paste (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (optional)
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Peanut Sauce: In a saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, fish sauce, lime juice, brown sugar, red curry paste, garlic, and ginger. Stir continuously until the mixture is smooth and slightly thickened. Taste and adjust seasoning, then set aside to cool.
- Cook the Vermicelli Noodles: Soak the vermicelli noodles in boiling water for 3-5 minutes, until soft. Drain and rinse under cold water to stop the cooking process. Set aside.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Brush the salmon fillets with vegetable oil and season with salt and pepper. Grill the salmon for 4-5 minutes on each side, until the fish is cooked through and has a nice char. Remove from the grill and let rest for a few minutes.
- Prepare the Vegetables: In a large mixing bowl, combine the sliced bell peppers, shredded carrots, and cooked vermicelli noodles. Toss with a little bit of the peanut sauce to coat.
- Assemble the Noodle Bowls: Divide the noodle and vegetable mixture among serving bowls. Top each bowl with a grilled salmon fillet. Drizzle additional peanut sauce over the salmon and noodles.
- Garnish and Serve: Sprinkle chopped cilantro and peanuts over each bowl. Serve with lime wedges on the side for an extra burst of freshness.
Extra Tips:
When grilling the salmon, keep an eye on the cooking time to prevent overcooking; salmon is best served medium to medium-well for a moist texture. Feel free to adjust the amount of red curry paste to suit your spice preference. If you prefer a thicker peanut sauce, simmer it a little longer to reduce further. For added freshness, consider adding cucumber slices or bean sprouts to the noodle mixture.
Enjoy your Thai Grilled Salmon With Peanut Sauce and Vermicelli as a delicious meal that brings the taste of Thailand to your table.
Mediterranean Grilled Salmon With Orzo
Indulge in the vibrant flavors of the Mediterranean with this Grilled Salmon Noodle Bowl recipe. Featuring succulent grilled salmon and fluffy orzo pasta, this dish is a harmonious blend of textures and tastes. The Mediterranean influence shines through with the addition of fresh herbs, juicy tomatoes, and briny olives, creating a revitalizing and satisfying meal that will transport your taste buds to the sun-drenched coasts of Greece.
Perfect for a family dinner or an impressive dish for guests, this recipe is both healthy and delicious. The Mediterranean Grilled Salmon With Orzo isn’t only a feast for the palate but also a nutritious choice for those seeking a balanced diet. Rich in omega-3 fatty acids, the salmon provides essential nutrients while the orzo offers a comforting carbohydrate base.
The incorporation of fresh vegetables and herbs enhances the nutritional profile, making this recipe a wholesome meal option. Easy to prepare and packed with flavor, this dish is sure to become a favorite in your culinary repertoire.
Ingredients (Serves 4-6):
- 4-6 salmon fillets
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Cooking Instructions:
- Prepare the Marinade: In a small bowl, whisk together 2 tablespoons of olive oil, the juice of one lemon, dried oregano, garlic powder, salt, and pepper. This will serve as both the marinade for the salmon and the dressing for the orzo.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them, making certain that each fillet is well-coated. Let the salmon marinate for at least 15 minutes to absorb the flavors.
- Cook the Orzo: While the salmon is marinating, bring a pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain the orzo and transfer it to a large bowl.
- Grill the Salmon: Preheat your grill to medium-high heat. Place the salmon fillets skin-side down on the grill. Cook for about 4-6 minutes on each side, depending on the thickness of the fillets, until the salmon is opaque and easily flakes with a fork.
- Combine the Ingredients: Add the cherry tomatoes, Kalamata olives, red onion, and parsley to the bowl with the orzo. Pour the remaining marinade over the mixture and toss gently to combine.
- Serve the Dish: Divide the orzo mixture among serving plates. Top each plate with a grilled salmon fillet and sprinkle with crumbled feta cheese. Serve immediately with lemon wedges on the side for an extra burst of citrus.
Extra Tips:
When grilling salmon, verify your grill grates are clean and lightly oiled to prevent sticking. If you’re using a gas grill, preheat it with the lid closed for at least 10 minutes to achieve a consistent temperature.
For an added depth of flavor, consider adding a pinch of smoked paprika to the marinade. If fresh herbs are available, they can be used in place of dried ones for a more vibrant taste. Finally, for a gluten-free option, substitute the orzo with quinoa or a gluten-free pasta alternative.
Sesame Lime Grilled Salmon With Glass Noodles
Indulge in the fresh, vibrant flavors of this Sesame Lime Grilled Salmon With Glass Noodles recipe, perfect for a light yet satisfying meal. The dish combines succulent grilled salmon with a zesty sesame lime marinade, paired seamlessly with delicate glass noodles. The contrasting textures and harmonious flavors make this a standout dish for any occasion, whether it’s a casual dinner or a gathering with friends and family.
In this recipe, the salmon is marinated in a blend of lime juice, soy sauce, sesame oil, and ginger, infusing it with a depth of flavor before being grilled to perfection. The glass noodles serve as a perfect bed, absorbing the savory essence of the salmon and marinade. Garnished with fresh herbs and a sprinkle of sesame seeds, this dish not only delights the taste buds but also presents beautifully on the table, making it a feast for both the eyes and the palate.
Ingredients (Serves 4-6):
- 4-6 salmon fillets (about 6 ounces each)
- 8 ounces glass noodles
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and pepper to taste
- Lime wedges for serving
Cooking Instructions:
- Prepare the Marinade: In a bowl, whisk together lime juice, soy sauce, sesame oil, honey, ginger, and garlic. Make sure the honey is fully dissolved to guarantee a consistent marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-lock bag. Pour the marinade over the salmon, making certain each fillet is thoroughly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the fish.
- Cook the Glass Noodles: While the salmon is marinating, prepare the glass noodles according to the package instructions. Once cooked, drain and set aside, tossing lightly with a teaspoon of sesame oil to prevent sticking.
- Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and season with salt and pepper. Grill the salmon for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
- Assemble the Dish: Divide the glass noodles among serving bowls. Place a grilled salmon fillet atop the noodles in each bowl. Drizzle with any remaining marinade that wasn’t used with the raw fish.
- Garnish and Serve: Sprinkle with chopped cilantro, sliced green onions, and sesame seeds. Serve immediately with lime wedges on the side for an extra citrusy kick.
Extra Tips:
For the best results, confirm the grill is properly preheated before placing the salmon on it to prevent sticking. If grilling isn’t an option, the salmon can also be baked in the oven at 400°F (200°C) for 12-15 minutes.
Additionally, feel free to experiment with additional veggies like julienned carrots or snap peas to add more texture and color to the dish. When cooking the noodles, be careful not to overcook them to maintain their chewy texture.
Pesto Grilled Salmon With Spinach Fettuccine
Pesto Grilled Salmon With Spinach Fettuccine is a delightful and healthy dish that combines the rich flavors of salmon with the aromatic touch of pesto, all served over a bed of spinach-infused fettuccine. This dish is perfect for a weekend dinner or a special occasion, offering a satisfying blend of textures and tastes.
The grilled salmon is seasoned to perfection, allowing the natural flavors to shine, while the spinach fettuccine adds a colorful and nutritious base to the meal. The pesto sauce ties everything together, providing a burst of flavor that complements the other ingredients beautifully.
Cooking this dish at home is both enjoyable and rewarding. It requires a few simple steps, and with fresh ingredients, you can create a restaurant-quality meal in your own kitchen. The recipe serves 4-6 people, making it ideal for family gatherings or entertaining guests.
You’ll start by preparing the pesto sauce, followed by grilling the salmon, and then cooking the spinach fettuccine to perfection. With a little preparation and attention to detail, you can serve a dish that’s as pleasing to the eye as it’s to the palate.
Ingredients for 4-6 people:
- 4-6 salmon fillets
- 12 oz spinach fettuccine
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
- Fresh spinach leaves for garnish (optional)
Cooking Instructions:
1. Prepare the Pesto Sauce: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the ingredients are finely chopped.
With the processor running, slowly stream in the olive oil until the mixture becomes smooth. Season with salt and pepper to taste, and set aside.
2. Grill the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt and pepper. Lightly oil the grill grates to prevent sticking, then place the salmon fillets skin-side down.
Grill for about 4-6 minutes per side, or until the salmon is cooked through and has nice grill marks. Remove from the grill and set aside.
3. Cook the Spinach Fettuccine: Bring a large pot of salted water to a boil. Add the spinach fettuccine and cook according to package instructions until al dente.
Drain the pasta, reserving a little pasta water, and return it to the pot.
4. Combine and Serve: Add the pesto sauce to the pot with the fettuccine, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
Place the pasta on serving plates, top each with a grilled salmon fillet, and garnish with fresh spinach leaves if desired. Serve with lemon wedges on the side.
Extra Tips:
When grilling the salmon, avoid flipping it too soon to prevent sticking. Let the fillet release naturally from the grill once it has developed a nice crust.
For extra flavor, consider marinating the salmon in a little lemon juice and olive oil for 15-20 minutes before grilling. If you prefer a creamier pesto, you can add a tablespoon of cream or a dollop of Greek yogurt to the sauce.
Always taste and adjust the seasoning of the pesto according to your preference, and enjoy your delicious homemade Pesto Grilled Salmon With Spinach Fettuccine!
Grilled Salmon Pho With Fresh Herbs
Grilled salmon pho with fresh herbs is a delightful twist on the classic Vietnamese soup that combines the rich flavors of grilled salmon with the aromatic and fragrant herbs typical of pho. This dish is a comforting yet light meal that’s perfect for both lunch and dinner.
The grilled salmon adds a smoky flavor profile to the broth, while the fresh herbs provide a revitalizing counterbalance, making each bite a harmonious blend of tastes and textures.
Perfect for serving 4-6 people, this recipe is both satisfying and nutritious, with the protein-packed salmon and an assortment of fresh vegetables and herbs. The noodles soak up the flavorful broth, creating a delicious base for the succulent salmon and crisp toppings.
Whether you’re a fan of traditional pho or simply looking for a new way to enjoy salmon, this grilled salmon pho with fresh herbs is sure to please.
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 8 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cinnamon stick
- 3 star anise pods
- 1 onion, halved
- 3-inch piece of ginger, sliced
- 14 ounces rice noodles
- 2 cups bean sprouts
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- Hoisin sauce and Sriracha, for serving
Cooking Instructions:
- Prepare the Salmon:
- Preheat your grill to medium-high heat. Brush the salmon fillets with vegetable oil and season with salt, pepper, soy sauce, and lime juice. Set aside to marinate for 5-10 minutes while preparing the broth.
- Prepare the Broth:
- In a large pot, combine the chicken or vegetable broth, fish sauce, sugar, cinnamon stick, star anise, onion halves, and ginger slices. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld.
- Grill the Salmon:
- Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. Remove from the grill and let it rest for a few minutes, then slice into bite-sized pieces.
- Prepare the Noodles:
- While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process, then divide the noodles among serving bowls.
- Assemble the Pho:
- Strain the broth to remove the solids, then return the clear broth to the pot. Ladle the hot broth over the noodles in each bowl. Add the grilled salmon pieces on top.
- Garnish and Serve:
- Top each bowl with bean sprouts, cilantro, basil, mint, jalapeño slices, and lime wedges. Serve with hoisin sauce and Sriracha on the side for added flavor.
Extra Tips:
To guarantee the best flavor, use fresh, high-quality herbs and spices. If you prefer a spicier pho, add more jalapeños or a dash of Sriracha directly into the broth before serving.
For a richer broth, consider roasting the onion and ginger before adding them to the pot. Remember that pho is a customizable dish, so feel free to adjust the herbs and toppings to suit your taste preferences.
Cilantro Lime Grilled Salmon With Quinoa Noodles
Elevate your dinner with the vibrant flavors of Cilantro Lime Grilled Salmon With Quinoa Noodles. This dish is a revitalizing combination of zesty lime, aromatic cilantro, and succulent grilled salmon served atop a bed of wholesome quinoa noodles.
It’s perfect for a healthy, yet indulgent meal that’s both satisfying and packed with nutrients. The quinoa noodles offer a gluten-free alternative to traditional pasta, making this dish suitable for those with dietary restrictions.
This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or a small gathering with friends. The preparation is straightforward, yet the result is a restaurant-quality dish that will impress any guest.
The salmon is marinated in a lime and cilantro mixture that infuses the fish with a burst of flavor, while the quinoa noodles provide a delightful texture. Follow the instructions below to create this delicious and nutritious meal.
Ingredients for Cilantro Lime Grilled Salmon With Quinoa Noodles (serving size: 4-6 people):
- 4-6 salmon fillets (6-8 ounces each)
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- Salt and pepper to taste
- 12 ounces quinoa noodles
- 1 tablespoon olive oil (for noodles)
- 1 lime, cut into wedges (for serving)
- Extra cilantro for garnish
Cooking Instructions:
- Marinate the Salmon: In a mixing bowl, combine the lime juice, olive oil, minced garlic, chopped cilantro, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Confirm each fillet is well-coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the fish.
- Prepare the Quinoa Noodles: While the salmon is marinating, bring a large pot of salted water to a boil. Add the quinoa noodles and cook according to the package instructions, usually about 8-10 minutes. Once cooked, drain the noodles and toss them with a tablespoon of olive oil to prevent sticking. Set aside.
- Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place them on the grill, skin-side down. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork. Be sure to keep an eye on the salmon to prevent overcooking.
- Assemble the Dish: Divide the quinoa noodles among serving plates. Top each plate with a grilled salmon fillet. Garnish with extra cilantro and lime wedges for an added burst of flavor and a beautiful presentation.
Extra Tips:
For best results, confirm the grill is well-heated before placing the salmon on it; this helps to achieve a nice sear and prevents sticking.
If using an indoor grill pan, make sure to lightly oil the surface. If quinoa noodles are unavailable, you can substitute them with other gluten-free noodles like rice noodles or soba.
Garlic Butter Grilled Salmon With Angel Hair Pasta
Garlic Butter Grilled Salmon with Angel Hair Pasta is a delightful fusion of succulent salmon infused with a rich garlicky butter glaze, perfectly paired with delicate angel hair pasta. This dish combines the freshness of seafood with the comforting texture of pasta, making it an ideal meal for both casual family dinners and special occasions.
The creamy garlic butter sauce enhances the salmon’s natural flavors while the angel hair pasta soaks up every bit of the luscious sauce, creating a harmonious blend that’s both satisfying and gourmet.
To achieve the perfect Garlic Butter Grilled Salmon with Angel Hair Pasta, the key lies in the balance of flavors and textures. The salmon should be grilled to perfection, offering a slightly crispy exterior with a moist, tender interior.
Paired with the angel hair pasta, which is cooked to al dente perfection, the dish becomes a symphony of flavors with each bite. This recipe serves 4-6 people, making it perfect for a small gathering or a family dinner.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 12 ounces of angel hair pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 lemon (juice and zest)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for grilling
- Optional: grated Parmesan cheese for serving
Cooking Instructions:
- Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Make the Garlic Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add lemon juice and zest, and stir in the chopped parsley. Remove from heat and set aside.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates. Place the salmon fillets skin-side down and grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Brush each fillet with the garlic butter sauce during the last minute of grilling.
- Combine Pasta and Sauce: In a large bowl or skillet, toss the cooked angel hair pasta with the remaining garlic butter sauce. If needed, add reserved pasta water to achieve the desired consistency.
- Assemble the Dish: Plate the pasta and place a grilled salmon fillet on top of each serving. Drizzle with any remaining garlic butter sauce and garnish with additional parsley and optional grated Parmesan cheese.
Extra Tips:
For the best results, confirm your grill or grill pan is properly preheated before adding the salmon to prevent sticking.
If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the garlic butter sauce. Additionally, while grilling, avoid flipping the salmon too soon to maintain its structure and achieve those signature grill marks.
Adjust the garlic quantity based on personal preference for a milder or stronger garlic flavor.
Sweet Chili Grilled Salmon With Buckwheat Noodles
Sweet Chili Grilled Salmon with Buckwheat Noodles is a delightful fusion of flavors that combines the rich, smoky taste of grilled salmon with the tangy-sweet notes of a chili glaze. This dish is served over a bed of nutty buckwheat noodles, making it a wholesome and satisfying meal. Ideal for a family dinner or a small gathering, this recipe isn’t only delicious but also packed with nutrients, providing a good source of omega-3 fatty acids from the salmon and fiber from the buckwheat noodles.
The sweet chili glaze adds a vibrant kick to the salmon, while the buckwheat noodles offer a hearty base that complements the fish beautifully. This recipe serves 4-6 people and is perfect for those looking to enjoy a healthy, flavorful dish with minimal effort. Whether you’re a novice cook or a seasoned chef, this recipe is straightforward and guarantees a delightful meal that will impress your family and friends.
Ingredients:
- 4-6 salmon fillets (about 6 ounces each)
- 8 ounces of buckwheat noodles
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 2 green onions, sliced
- 1/4 cup fresh cilantro leaves
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions:
- Prepare the Marinade: In a small mixing bowl, combine the sweet chili sauce, soy sauce, honey, lime juice, minced garlic, and grated ginger. Stir well to combine the ingredients into a smooth marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them, making sure each fillet is well-coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse into the salmon.
- Cook the Buckwheat Noodles: While the salmon is marinating, cook the buckwheat noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade, allowing any excess to drip off. Brush the grill grates with olive oil to prevent sticking. Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
- Stir-Fry the Vegetables: In a large skillet or wok, heat the remaining olive oil over medium-high heat. Add the red bell pepper and snow peas, stirring frequently, and cook for about 3-4 minutes until the vegetables are crisp-tender.
- Combine Noodles and Vegetables: Add the cooked buckwheat noodles to the skillet with the vegetables. Pour the remaining marinade over the noodles and toss everything together to provide even coating.
- Assemble the Dish: Divide the noodle and vegetable mixture among serving plates. Top each plate with a grilled salmon fillet. Garnish with sliced green onions, fresh cilantro leaves, and sesame seeds.
Extra Tips:
To guarantee your salmon remains juicy and flavorful, avoid overcooking it on the grill. The fish should still be slightly translucent in the center when you take it off the heat, as it will continue to cook from residual heat.
If you don’t have a grill, you can also sear the salmon in a hot skillet with a little olive oil. For an extra kick, consider adding a pinch of red pepper flakes to the marinade.
Finally, if you can’t find buckwheat noodles, soba noodles make a great alternative.
