Slammin' Salmon + Noodles with an Asian Twist (Recipe)

Happy Wednesday!! Its been a while since we posted a Findlay House approved recipe, but there's no time like the present...

Typically, we eat wild salmon once a week. We usually keep it pretty simple - kosher salt, cracked pepper, garlic, and thyme, baked in the oven at 400 degrees Fahrenheit for about 20 minutes. We generally have one side with it - either rice and beans, or a baked sweet potato - YUM!

Of course once you get used to a normal way of preparing something - especially fish - it can get very boring, very quickly. So I love coming across fresh ways to put a twist on a go-to dish. 

I must confess, I enjoyed this particular meal a lot more than Danny, he's not a big fan of soy sauce. Even though I used a very small amount (less than the recipe calls for) his super sensitive taste buds picked up on it. Still, he agreed it was a nice change and surprisingly satisfying.

If salmon is in your regular rotation, or you're simply looking for a new, easy-to-prepare way to enjoy this type of fish - try this Findlay House approved recipe.


SLAMMIN' SALMON + Noodles with an ASIAN Twist


For Noodles:

2 tablespoons olive oil

3 green onions, chopped

Mushrooms, sliced

1/4 cup soy sauce

1/4 cup honey

1/4 cup vegetable (or chicken) stock

1 teaspoon Sriracha sauce

2 to 3 cups snow peas, ends trimmed

1/2 lb. Fettuccine pasta 

For Salmon:

2 tablespoons olive oil

1 lb. salmon

kosher salt (to taste)

cracked pepper (to taste)

1 tablespoon honey

1 tablespoon soy sauce 

1/2 a lemon, sliced

A few sprigs of rosemary


For Noodles:

1. Heat olive oil in a large frying pan over medium-high heat. 

2. In a separate large pot, bring water to a boil and cook pasta (according to instructions) for 10 to 12 minutes until al dente. Drain.

3. Add green onions and sliced mushrooms to the heated frying pan and saute for 2 minutes over medium heat.

4. Remove the pan from the heat, and add soy sauce, honey, vegetable stock, Sriracha and mix well to combine.

5. In a separate pot, boil snow peas 3 to 4 minutes until tender but still crunchy. Drain.

6. When pasta and snow peas have finished cooking add drained peas and pasta to the mushrooms and sauce in the large frying pan (from steps 1, 3 + 4). Mix everything well and keep heated over medium-low heat.

For Salmon:

1. Preheat oven broiler.

2. Heat large non-stick skillet over high heat on the stove. Season salmon on both side with salt and pepper to taste. 

3. Add olive oil to the hot skillet (listen for sizzling sound). Then add salmon to the skillet non-skin side down in the skillet (skin side up) and sear for 4 minutes.

4. Turn the salmon over to the skin side and sear for another 3 minutes over high heat.

5. Mix honey and soy sauce together (heating it a little bit in the microwave or on stove top to soften the honey). Brush skinless salmon tops with the honey-soy sauce. Top with lemon slices and thyme. 

6. Place salmon in the broiler for 2 to 3 minutes, until salmon tops become a little charred.

7.  Once the salmon is finished, share out pasta and top with the salmon. 


Your Slammin' Salmon is served - EAT UP! 


  • If your salmon is a little undercooked in the middle after being in the broiler, simply keep it covered for several minutes before serving, as this will allow the salmon to continue cooking until done and won't dry it out. 
  • If you're a sauce lover - then feel free to brush more sauce on the salmon mid-way through the final broiling stage. 
  • If you're not a fan of skin once you sear the salmon on both sides on the stove top you will find it easy to take off the skin and can easily discard it. 
  • This recipe was adapted from the Asian salmon and noodles recipe on 
  • The original recipe used sesame oil and sesame seeds - I'm not a huge fan of sesame so I opted out of using those but feel free

Do you like salmon? What's your favorite way to make it?

To hearty meals and happy hearts -