A simple honey + citrus marinade combines with juicy roasted salmon and luscious soba noodles for this amazingly flavorful bowl of goodness, perfect for a quick dinner any night of the week!

A baked salmon filet on a bed of greens and buckwheat noodles in a bowl.

These Salmon Noodle Bowls Taste Like Takeout, Made at Home

Listen, this salmon-noodle-veggie combo is quickly going to become your new weeknight favorite, even if you’re not a big fish-lover (like me). It’s surprisingly easy to make, yet tastes like you ordered it at your favorite restaurant, just like my easy salmon fish tacos. And I find that serving it atop a big bowl of citrusy vegetables + noodles makes the fish-for-dinner thing a whole lot more exciting. Oh and those buckwheat soba noodles? They are earthy & chewy and just perfect with the rich roasted salmon!

Two bowls filled with leafy greens, dark brown noodles, and roasted salmon filets.

Easy Swaps to Make These Bowls Your Way

  • Keep the Noodles GF: If you want to keep this dish gluten-free you’ll need to use 100% buckwheat soba noodles – I recommend checking the ingredients to be sure. They can be on the pricy side, though, so if gluten isn’t an issue for you feel free to use any type of noodles you like, such as whole wheat spaghetti.
  • Gluten-Free Marinade: The marinade also calls for tamari, which is a naturally gluten-free soy sauce. I can find it at most well-stocked grocery stores these days in the Asian or Ethnic foods aisle, but soy sauce can be used in its place if gluten isn’t an issue for you.
Roasted citrus salmon on a bed of soba noodles and leafy greens in a bowl with chopsticks.
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Honey Lime Salmon Noodle Bowls

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
A simple honey + citrus marinade combines with juicy roasted salmon and luscious soba noodles for this amazingly flavorful bowl of goodness, perfect for a quick dinner any night of the week!
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Ingredients

For the Marinade

  • 1 clove garlic, grated or finely minced
  • 1 teaspoon ginger, freshly grated
  • zest and juice from 1 orange (about 1 teaspoon zest and ¼ cup juice)
  • zest and juice from 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
  • ¼ cup reduced-sodium, gluten-free tamari
  • 2 teaspoons honey
  • 3 tablespoons olive oil

For the Bowls

  • 1 pound wild salmon
  • 8 ounces 100% buckwheat noodles
  • 2 large carrots, thinly sliced or grated (about 1 ½ cups)
  • 2 cups arugula
  • 2 scallions, thinly sliced
  • hot sauce, to taste

Instructions 

  • Make the marinade by whisking together the garlic, ginger, orange zest and juice, lime zest and juice, tamari, honey, and olive oil.
  • Pour half the marinade (about ¼ cup) over the salmon in a shallow baking dish, toss to coat, then allow to marinate for 10 minutes. Save the other half of the marinade to dress the noodles.
  • While the salmon marinates, bring a large pot of water to a boil. Boil the noodles according to package directions. Drain and set aside.
  • Remove the salmon from the marinade, discarding any remaining marinade left in the dish. Place the fish, skin-side-down on a broiler pan. Place on the top rack of the oven and broil on high for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Toss the cooked noodles together with the remaining ¼ cup marinade. Add the carrots and arugula, tossing again to combine.
  • Place the mixture into bowls, top with the broiled salmon, and sprinkle with scallions. Add additional tamari and hot sauce to taste.

Notes

  • Serving: If you have picky eaters, you can serve the salmon, plain noodles, and chopped carrots separately on a plate with the sauce on the side for dipping.
  • Ingredient Swaps: If you don’t need this recipe to be gluten-free, you can swap whole wheat noodles for buckwheat soba noodles, and soy sauce for tamari. 
Course: dinner, Lunch, Main Course
Cuisine: American, Asian

Nutrition Information:

Serving: 1 (of 4), Calories: 500kcal, Carbohydrates: 52g, Protein: 30g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Cholesterol: 62mg, Sodium: 1070mg, Potassium: 840mg, Fiber: 3g, Sugar: 7g, Vitamin A: 8396IU, Vitamin C: 16mg, Calcium: 57mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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