Sticky salmon noodle salad

Sticky salmon noodle salad

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  • 0:40 Prep
  • 0:05 Cook
  • 2 Servings
  • Capable cooks

Tuck into a super easy midweek meal of sticky salmon flaked through salad.

Featured in
Cooking for 1 or 2, Noodle recipes


  • 2 tablespoons brown sugar
  • 2 tablespoons Ayam soya sauce
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, sliced
  • 200g salmon fillet
  • 1/2 x 270g packet dried somen noodles
  • 1 small Lebanese cucumber, halved, sliced diagonally
  • 2 green onions, thinly sliced
  • 50g mixed lettuce leaves
  • 125g cherry tomatoes, halved
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh coriander leaves
  • 2 teaspoons peanut oil
  • 2 tablespoons sweet chilli sauce


  • Step 1
    Combine sugar, soya sauce, garlic and ginger in a shallow glass or ceramic dish. Add salmon. Turn to coat. Cover. Refrigerate for 30 minutes for flavours to develop, turning after 15 minutes.
  • Step 2
    Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a bowl. Add cucumber, onion, lettuce, tomato, mint and coriander. Toss to combine.
  • Step 3
    Heat oil in a frying pan. Remove salmon from marinade. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Using a fork, flake salmon. Add to noodle mixture. Drizzle with sweet chilli sauce. Toss to combine. Serve.


  • 2336 kj


  • 12.9g

    Fat Total

  • 2.5g

    Saturated Fat

  • 5g


  • 30.7g


  • 52mg


  • 1410mg


  • 77g

    Carbs (total)

All nutrition values are per serve


Budget tip: Use 210g can red salmon, drained, skin and bones removed, flaked, instead of fresh salmon and save around $1.90 in total.

  • Author: Kim Coverdale
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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