I love asian food, my favorite food for sure! This is a dish I will do many times from now on. It’s so good! Marinated salmon in asian flavours with a delicious noodle wok. Feel free to choose any kind of vegetables you want in your wok, I chose my favorites.

4 port. 

600 gram salmon filé with skin

4 tbsp kikkoman soyasauce
2 tbsp sesam oil
3 tbsp honey
2 tbsp rice viniger
4 garlic cloves, minced
1 tbsp ginger, minced

Noodle wook: 
1 tablespoons vegetable oil
4 green onions, chopped
1 red chilli, removed from seeds and chopped
7-10 mushrooms, cut in half
100 gram sugar snaps
1 carrot, peeled and grated
1 can of mini corn
200 gram traditional noodles
2 tbsp concentrated chicken bouillon
2 dl water
Kikkoman soyasauce, to taste
1 dl roasted sesam seeds


  1. Prepare the marinade for the salmon, in a medium bowl combine all the ingredients and mix well.
  2. Place salmon in a baking dish, skin-side down. Pour half of the marinade over the salmon, cover and refrigerate for at least 2 hours.
  3. Cook the noodles according to package instructions, drain and set aside.
  4. Heat vegetables oil in a large frying pan on medium heat. Add the green onions and chilli and saute for 2 minutes. Add the rest of the vegetables and cook together for 5 minutes.
  5. Add the rest of the marinade, the chicken bouillon and water into the pan, bring to a boil.
  6. Add the cooked noodles and roasted sesam seeds and mix everything together. Taste and season with more soya sauce if needed.
  7. Take the salmon and wipe it off slightly. Fry the salmon in a skillet on medium heat, first with the skin side down for about 3 minutes, then the other side for another 2 minutes.
  8. If your salmon is a little bit undercooked in the middle, just keep it covered for a few minutes before serving, that will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve.
  9. Serve the salmon together with the hot noodle wok and drizzle some sesam oil on top.


ENJOY! :) 

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