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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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miso marinated salmon noodle bowls!

Miso-Marinated Salmon Bowls

Posted by: Ari Laing

These miso-marinated salmon bowls are made with flaky salmon fillets, chewy udon noodles, fresh veggies, and chiles to add just a hint of spice.

recipe +-

Posted by: Ari Laing
miso marinated salmon noodle bowls!
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5 from 2 votes

Miso-Marinated Salmon Bowls

These miso-marinated salmon bowls are made with flaky salmon fillets, chewy udon noodles, fresh veggies, and chiles to add just a hint of spice.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Seafood
Cuisine: Asian
Keyword: how to make noodle bowls, how to make udon, miso marinated salmon, miso salmon, miso sauce for salmon, salmon bowl
Servings: 4
Calories: 345kcal
Author: Ari | Well Seasoned



  • 2 Tbsp white miso paste
  • ½ cup soy sauce
  • ¼ cup mirin
  • 1 Tbsp sriracha
  • 1 Tbsp fresh ginger (minced)
  • 2 garlic cloves (minced)
  • 2 Tbsp pure maple syrup
  • 2 tsp cornstarch

Salmon and noodles

  • 4 6-ounce skin-on salmon fillets
  • 1 Tbsp honey
  • 12 oz udon Japanese wheat noodles, (or egg noodles)
  • 2 tsp vegetable oil
  • 7 oz Broccolini or broccoli florets
  • 4 oz spinach
  • 2 scallions (thinly sliced)
  • 1 or 2 red chiles (finely sliced)
  • 1 bunch fresh cilantro
  • 1 lime (cut into wedges)


Marinate the salmon:

  • In a medium bowl, whisk together all the marinade ingredients except the cornstarch until combined. In a small bowl, stir the cornstarch with 2 tablespoons water until dissolved, then whisk it into the marinade.

Make the salmon and noodles:

  • Place the salmon in a casserole and top with the marinade. Cover with plastic wrap and place in fridge for 24 hours, turning the fish once or twice.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the salmon skin-side down on the baking sheet, reserving the marinade. Bake for 25-30 minutes, or until the fish is easily flaked with a fork. With about 5 minutes of time remaining, drizzle the honey over the salmon. The honey will caramelize.
  • Meanwhile, when the salmon is about halfway done cooking, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, drain, and set aside.
  • Heat a large wok or pan over medium heat and add the vegetable oil. When the oil is hot add the Broccolini and cook for 2 minutes, keeping it moving the entire time. Pour the reserved marinade in the wok and bring to a simmer. Add the noodles and give everything a toss to coat well. Stir in the spinach, scallions, and chiles and give the pan one last toss.
  • Portion the noodles into four serving bowls and top with the salmon fillets. Serve with fresh cilantro and lime wedges.


I expected these would be best warm, but both my husband and I preferred the bowls at room temperature, making this the perfect work lunch or make-ahead meal for a group.


Serving: 1filet and ¼ noodles | Calories: 345kcal | Carbohydrates: 36.7g | Protein: 30.4g | Fat: 9g | Saturated Fat: 1.6g | Cholesterol: 60mg | Sodium: 1206mg | Fiber: 2.8g | Sugar: 16.6g
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