Glazed Miso Salmon Ramen Noodles

A quick, no-fuss dinner that tastes like it came from your favourite restaurant!

Is it quick? Check. It is easy. Check. Does it require almost no washing up? Check. Now we’ve got that out of the way, can I sum things up saying this Glazed Miso Salmon Ramen Noodles is all about maximum reward with minimal effort. This is mainly because it’s baked in the oven, so there’s no stove-hovering or stove-splattering involved. There’s just a tiny bit of chopping, a tiny bit of grating, a bit of veggie-ripping, then the rest of the 10 minutes’ prep time is really just opening and closing jars. Then a blast in the oven for 15 and you’re done.

The silky ramen noodles, punchy no-cook (yes, you heard that right … no-cook) sauce and the caramelised glaze for the fish (the secret is the glorious umami miso) really helps to make this a fish dish that my kids enjoy eating. So much in fact that they are happy to see the leftovers reappear in their lunchbox the next day.

Although I’ve written ramen noodles, coriander (cilantro) and Chinese broccoli (gai lan) into the recipe, please feel free to ignore me and instead use whatever noodles you like and whatever veggies you have in the crisper drawer of your fridge (see my suggestions below). Hooray for customisable recipes.

How do I stop the salmon from overcooking?

Salmon is a forgiving fish to cook, so don’t worry as the high fat content keeps it relatively moist, even if you cook it a little longer. Start checking the salmon at the 10-minute mark – the salmon should flake easily with a fork but still look slightly translucent in the centre, as it will continue cooking from the residual heat. If your oven runs hot, place the tray on a lower rack to prevent the glaze from burning before the salmon is done. Let it rest for a couple of minutes after baking to lock in moisture, and if your fillets are on the thinner side, shave a couple of minutes off the cook time. And if you do overcook it? Don’t stress! It will still be delicious.

What other vegetables can I add to this?

You can mix it up with whatever you have in the fridge! Quick-cooking veg like bok choy, baby spinach, shredded cabbage or snow peas (mangetout) would all work beautifully.

Can I use a different type of noodle?

Definitely. While ramen work best, you can also use udon, soba, rice noodles, or even spaghetti in a pinch! Just follow the packet instructions for cooking times.

What’s the difference between white and red miso? Can I use either?

White miso is milder and slightly sweeter, while red miso has a deeper, more intense umami flavour. You can use either in this recipe – white miso will give a more subtle, balanced taste, while red miso will add a stronger savoury punch. Miso paste is fermented and lasts a long time in the fridge, usually up to 3 months, sometimes even longer. Store it in an airtight container.

Watch how to make Glazed Miso Salmon Ramen Noodles

If you enjoyed Glazed Miso Salmon Ramen Noodles, I think you’ll love:

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Glazed Miso Salmon Ramen Noodles

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5 from 3 reviews

Glazed Miso Salmon Ramen Noodles is a super easy, minimal-fuss dinner featuring baked miso-glazed salmon, silky ramen noodles, and a no-cook sesame-spring onion sauce. A restaurant-quality meal that’s perfect for busy weeknights.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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MISO GLAZED SALMON

• 2 tbsp miso paste (it doesn’t matter if you use white or red, and it keeps in the fridge for 2–3 months)
• 2 tbsp tamari (or all-purpose soy sauce)
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 4 pieces (about 500 g/1 lb 2 oz in total) skin-on salmon fillets

SESAME SPRING ONION SAUCE

• 1 tbsp freshly grated garlic
• 1 tbsp freshly grated ginger
• 5 spring onions (scallions), finely chopped
• ½ cup (125 ml) extra-virgin olive oil or neutral oil of choice
• 3 tbsp all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar

TO SERVE

• 360 g ramen noodles (or 4 x 85 g ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded)
• 1 bunch Chinese broccoli (gai lan), cut into 2 cm (3/4 inch) pieces, stems and leaves separated
• ⅓ cup (10 g) chopped coriander (cilantro) leaves
• 1 tsp sesame seeds
• Chilli oil (optional)

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Instructions

Miso Glazed Salmon

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Prepare the glaze – Mix the miso paste, tamari, sesame oil, brown sugar and rice wine vinegar in a medium shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated.
3. Bake the salmon – Bake in the oven for 12–14 minutes. To brown and caramelise the salmon, add 2–3 tablespoons of water to the base of the tray to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3–5 minutes (see note 1).
4. Make the sesame-spring onion sauce – Combine all the ingredients in a large bowl. Set aside.
5. Cook the noodles and broccoli – Bring a large pot of water to the boil over high heat. Add the ramen noodles and Chinese broccoli stalks. Cook for 2–3 minutes, then add the Chinese broccoli leaves. Cook for 30 seconds, or until the leaves have wilted.
6. Combine the broccoli, noodles and sauce – Drain and, while hot, toss the noodles and Chinese broccoli directly into the sesame-spring onion sauce. Toss with tongs to coat well.
7. Assemble and serve – Divide the noodles and Chinese broccoli among four bowls. Top with the salmon, coriander leaves, a sprinkle of sesame seeds and a drizzle of chilli oil, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – This part happens quickly so don’t go far! Check the salmon at the 3-minute mark. If the salmon is not browned, continue cooking under the grill (broiler) for a further 2 minutes. The sauce should still be liquid (drizzle it over your rice!) but starting to caramelise on top.

 

Make ahead

Marinate the salmon up to 24 hours in advance, store it refrigerated in an airtight container. Make the sesame-spring onion sauce up to 2 days ahead and store it in the fridge. Cook fresh ramen noodles just before serving for the best texture.

Leftovers

Store the salmon and noodles separately in an airtight container for up to 2 days. Best reheated gently in the microwave.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Quick & Easy, Weeknight Dinners
• Method: Baking
• Cuisine: Asian-Inspired