Sesame Salmon Noodle Bowls With Ponzu Recipe

Introduction

Sesame Salmon Noodle Bowls with Ponzu offer a delicious and light meal featuring tender baked salmon, chewy noodles, and crisp fresh vegetables. The toasted sesame seeds add a nutty crunch, while ponzu sauce brings a bright, tangy finish.

Ingredients

• Salt
• 4 (6- to 8-ounce) skinless or skin-on salmon fillets
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds (any color)
• 10 to 12 ounces dried udon or soba noodles
• Any combination of salad greens, sliced cucumbers, radishes, snap peas, and scallions, for serving
• ½ cup ponzu sauce

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Preheat the oven to 350°F (175°C). On a parchment-lined baking sheet, rub the salmon fillets all over with salt and toasted sesame oil. Arrange them skin side down, if using skin-on fillets. Press the toasted sesame seeds onto the top and sides of each piece of salmon.
2. Step 2: Bake the salmon in the preheated oven until cooked through and flaky, about 14 to 17 minutes.
3. Step 3: While the salmon bakes, cook the noodles according to the package instructions. Drain and rinse them with cold water until cool to the touch, then shake off excess water.
4. Step 4: Divide the noodles evenly among four bowls. Arrange the salad greens and sliced vegetables on top, then add the baked salmon to each bowl.
5. Step 5: Drizzle each bowl with ponzu sauce just before serving for a fresh, tangy finish.

Tips & Variations

• For extra flavor, marinate the salmon in a little soy sauce and sesame oil before baking.
• Use different noodles like rice noodles or ramen for a twist on texture.
• Add a soft-boiled egg or avocado slices to enrich the bowl.
• Substitute ponzu with a mix of soy sauce and lemon juice if ponzu is unavailable.

Storage

Store leftover salmon, noodles, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave to avoid drying it out. Serve cold or lightly warmed noodles with fresh vegetables, adding ponzu sauce just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, just thaw them completely and pat dry before seasoning and baking to ensure even cooking.

What is ponzu sauce?

Ponzu is a citrus-based Japanese sauce often made with soy sauce, lemon or yuzu juice, vinegar, and sometimes mirin. It’s tart, salty, and slightly sweet, perfect for drizzle or dipping.

Sesame Salmon Noodle Bowls With Ponzu Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

These Sesame Salmon Noodle Bowls with Ponzu combine tender, oven-baked salmon encrusted with toasted sesame seeds, chewy udon or soba noodles, and fresh, crisp vegetables. Finished with a zesty ponzu drizzle, this dish offers a delightful balance of flavors and textures, perfect for a nutritious and satisfying meal.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• Salt, to taste
• 4 (6- to 8-ounce) skinless or skin-on salmon fillets
• 2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds (any color)

Noodles

• 10 to 12 ounces dried udon or soba noodles

Vegetables and Dressing

• Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving (approximately 2 cups total)
• ½ cup ponzu sauce

Instructions

1. Prepare and bake the salmon: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Rub the salmon fillets all over with salt and the toasted sesame oil. Place the fillets skin side down on the sheet pan if they have skin. Press the toasted sesame seeds firmly into the top and sides of the salmon. Bake for 14 to 17 minutes or until the salmon flakes easily with a fork and is cooked through.
2. Cook the noodles: While the salmon is baking, bring a large pot of salted water to a boil. Add the udon or soba noodles and cook according to the package instructions until tender. Drain the noodles and rinse them under cold water until they are cool to the touch. Shake off excess water to prevent sogginess.
3. Assemble the bowls: Divide the cooled noodles evenly among four bowls. Top each bowl with a mixture of salad greens, sliced cucumbers, radishes, snap peas, and scallions as desired. Gently place one salmon fillet atop the vegetables and noodles in each bowl. Drizzle each bowl with the ponzu sauce just before serving.

Notes

• For added flavor, you can marinate the salmon briefly in a little ponzu before baking but be mindful of not overpowering the sesame flavor.
• Make sure not to overcook the salmon; it should be moist and flaky.
• Feel free to substitute the vegetables based on seasonal availability or personal preference.
• Using cold rinsed noodles helps keep the noodles from sticking and gives a refreshing contrast to the warm salmon.
• Ponzu sauce can be found in Asian markets or homemade by mixing soy sauce, citrus juice, rice vinegar, and a bit of dashi.

Keywords: sesame salmon, noodle bowls, ponzu sauce, udon noodles, soba noodles, Japanese recipe, healthy seafood bowl