Sheet Pan Sticky Salmon And Noodles

Ingredients

• 4 pieces Salmon Fillets (Skinless, boneless, about 6 oz each)
• 1 tablespoon Fresh Ginger (Grated)
• 3 cloves Garlic (Minced)
• 2 tablespoons Honey (Prefer raw or light honey)
• 3 tablespoons Soy Sauce (Or tamari for gluten‑free)
• 1 tablespoon Sesame Oil (Toasted sesame oil for flavor)
• 1 teaspoon Lime Zest (Zest of one lime)
• 1 whole Lime (Cut into wedges for garnish)
• 1 bunch Broccolini (Trimmed)
• 1 tablespoon Olive Oil (Extra‑virgin preferred)
• 8 ounces Noodles (Any type you like – rice noodles, egg noodles, spaghetti, etc.)
• 2 stalks Green Onions (Thinly sliced)
• 1 teaspoon Chili Oil (Aunt Lily’s chili oil or any good quality chili oil)
• 1 pinch Salt (Fine sea salt)
• 1 tablespoon Additional Soy Sauce (For tossing noodles)
• 1 teaspoon Additional Sesame Oil (For tossing noodles)

Instructions

1. Make the Marinade

   Grate the ginger, mince the garlic, then whisk together honey, soy sauce (or tamari), toasted sesame oil, and lime zest in a mixing bowl.

   Time: PT5M

2. Marinate the Salmon

   Place the salmon fillets in a shallow dish, pour the marinade over them, turn to coat evenly, and let sit at room temperature for at least 15 minutes.

   Time: PT15M

3. Cook the Noodles

   Bring a large pot of salted water to a boil, add the noodles, and cook until al dente according to package directions. Drain in a colander and set aside.

   Time: PT10M

4. Preheat Oven and Prepare Sheet Pan

   Preheat the oven to 425°F (220°C). On a baking sheet, arrange the marinated salmon and scatter the broccolini. Drizzle the broccolini with olive oil and sprinkle a pinch of salt.

   Time: PT10M

   Temperature: 425°F

5. Bake Salmon and Broccolini

   Place the sheet pan in the oven and bake for 15 minutes, or until the salmon is opaque and flakes easily and the broccolini is tender‑crisp.

   Time: PT15M

   Temperature: 425°F

6. Combine Noodles with Pan Sauce

   Remove the pan from the oven. Add the cooked noodles directly onto the sheet, drizzle the remaining pan juices over them, then add the extra soy sauce and sesame oil. Toss everything gently with tongs to coat.

   Time: PT5M

7. Final Oven Finish

   Return the sheet pan to the oven for an additional 5 minutes to let the flavors meld and the noodles crisp slightly at the edges.

   Time: PT5M

   Temperature: 425°F

8. Garnish and Serve

   Transfer the salmon, noodles, and broccolini to a serving platter. Sprinkle sliced green onions, add lime wedges, and drizzle with chili oil just before serving.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Salmon Fillets: Trout fillets, White fish like cod
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Sesame Oil: Peanut oil, Vegetable oil (less flavor)
• Instead of Lime Zest: Lemon zest
• Instead of Lime: Lemon
• Instead of Broccolini: Broccoli florets
• Instead of Olive Oil: Canola oil
• Instead of Noodles: Zucchini noodles (zoodles)
• Instead of Green Onions: Chives
• Instead of Chili Oil: Sriracha drizzle, Red pepper flakes with oil
• Instead of Salt: Kosher salt
• Instead of Additional Soy Sauce: Tamari
• Instead of Additional Sesame Oil: Peanut oil

Equipment Needed

• Microplane Grater
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Baking Sheet
• Oven
• Large Pot
• Colander
• Tongs
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Marinating the salmon for at least 15 minutes
• Baking at the correct temperature (425°F) for the specified times
• Ensuring noodles are cooked al dente before mixing

Chef Tips from the Video

• For extra caramelization, brush a thin layer of honey on the salmon before the final 5‑minute bake.
• Use a mix of broccolini and snap peas for added crunch and color.
• Finish with a sprinkle of toasted sesame seeds for texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended – the texture of the noodles and salmon changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the salmon up to 2 hours ahead and keep refrigerated.
• Cook the noodles in advance, toss with a little oil, and refrigerate; re‑heat briefly in the oven with the sauce.
• The pan sauce can be prepared earlier and stored in a small jar.

Frequently Asked Questions