Sesame Salmon Noodle Bowls With Ponzu

Sesame salmon noodle bowls with ponzu are built around seared or roasted salmon, chewy noodles, crisp vegetables, and a bright citrus-soy ponzu dressing. The recipe below is weeknight-friendly and uses common pantry ingredients plus a quick homemade ponzu option.

https://www.snappersfish.com/post/sesame-salmon-noodle-bowls-with-ponzu

Ingredients

Salmon

4 salmon fillets, about 5 to 6 oz each

1 tablespoon neutral oil (canola, avocado, or grapeseed)

1 tablespoon toasted sesame oil

1 tablespoon soy sauce or tamari

1 teaspoon grated fresh ginger

1 clove garlic, finely grated

1 teaspoon honey or brown sugar

½ teaspoon kosher salt, plus more to taste

½ teaspoon black pepper

1 tablespoon sesame seeds

Noodles and vegetables

8 oz soba, udon, or thin ramen noodles, cooked per package and rinsed cool

1 cup shelled edamame (blanched or thawed)

1 small cucumber, sliced into thin half-moons or ribbons

1 to 2 small carrots, cut into matchsticks or ribbons

1 cup shredded red or green cabbage

2 to 3 scallions, thinly sliced

Optional: radishes, mango slices, or baby spinach for extra color and crunch

Quick ponzu sauce

¼ cup soy sauce or tamari

¼ cup fresh citrus juice (lemon, lime, or a mix; orange splash optional)

2 tablespoons rice vinegar

1 to 2 tablespoons mirin (or 1 tablespoon honey if you prefer)

1 small piece kombu and 2 tablespoons bonito flakes (optional, for depth; strain before using)

½ teaspoon toasted sesame oil

Optional: pinch of red pepper flakes or a few slices of fresh chili

Step-by-step instructions

1. Make the ponzu

In a jar or bowl, whisk together soy sauce, citrus juice, rice vinegar, mirin, sesame oil, and chili if using.

If using kombu and bonito, add them and let the mixture steep at least 30 minutes (or up to overnight in the fridge), then strain out the solids before serving.

2. Marinate the salmon

In a shallow dish, whisk neutral oil, sesame oil, soy sauce, ginger, garlic, honey, salt, and pepper.

Add salmon and turn to coat; marinate 15 to 30 minutes in the fridge, flipping once so both sides soak up flavor.

3. Cook the noodles and prep vegetables

Cook noodles according to package directions, then drain and rinse under cold water to stop cooking and remove excess starch.

Toss noodles lightly with a teaspoon of sesame oil to prevent sticking.

Prep all vegetables so they are ready to assemble: slice cucumber, carrot, cabbage, and scallions; have edamame and any extras ready.

4. Cook the salmon

Heat a large nonstick skillet over medium to medium-high heat and add a thin film of oil.

Remove salmon from marinade (let excess drip off) and sear 3 to 4 minutes per side, depending on thickness, until just cooked through and still moist in the center.

Sprinkle with sesame seeds during the last minute of cooking. Let rest a few minutes, then flake into large chunks if you prefer bite-size pieces.

5. Assemble the bowls

Divide noodles among 4 bowls. Toss lightly with a spoonful or two of ponzu so they are seasoned.

Arrange edamame, cucumber, carrot, cabbage, and any extras around the edges.

Top each bowl with a piece or pile of salmon.

Spoon ponzu generously over the salmon and vegetables, letting some soak into the noodles, and garnish with scallions and extra sesame seeds.

Tips and variations

For a chilled version, cool the salmon slightly and serve everything at room temperature with cold noodles, almost like a soba salad.

Swap in brown rice or jasmine rice instead of noodles if you want a grain bowl; ponzu is just as good over rice.

Add heat with sriracha, chili crisp, or wasabi on the side, and finish with nori strips for extra umami if you like.