Becca And Tory’s Dinners

Honey Garlic Salmon Soba Noodle Bowls

4 servings


1 hour

total time


1/2 cup soy sauce or tamari

1/3 cup honey

1 tablespoon Gochujang ((Korean chile paste))

1 tablespoon grated ginger

2 cloves garlic, chopped

4 (4-6 ounce) salmon filets

2 tablespoons extra virgin olive oil

1/2 pound Brussels sprouts, halved

2 small heads broccoli, cut into florets

kosher salt and black pepper

1 package soba noodles

1/3 cup tamari or soy sauce

1/4 cup tahini

2 tablespoons toasted sesame oil

1 tablespoon grated ginger

red pepper flakes

4 green onions, sliced

toasted sesame seeds and pickled ginger, for serving


1. Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.

2. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring.

3. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. Cook the noodles according to package directions. Drain.

4. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. Toss the noodles with the sauce.

5. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close.

6. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.


More sauce than is needed but could increase amount of noodles or veggies

4 servings


1 hour

total time
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