If you're craving a quick, nutritious, and flavorful dinner, this chilli peanut salmon noodles recipe is the perfect solution. It combines tender salmon, nutty soba noodles, and a rich, creamy peanut sauce with just the right amount of heat. Try it today and enjoy a bowl of bold flavors and vibrant colors that’s as delicious as it is nutritious!
This chilli peanut salmon noodles recipe combines the bold, nutty flavors of peanut butter and gochujang with the richness of salmon, all tied together by creamy coconut milk. It’s a quick, healthy, wholesome meal perfect for busy weeknights or impressing guests. Packed with protein, fresh greens, and noodles, this dish is as comforting as it is vibrant, offering the perfect balance of spice, creaminess, and zest. This meal is perfect when you are needing easy weeknight dinners!
I love a good salmon bowl and even better if they are served with noodles like these chilli peanut salmon noodles. However, I also love them with rice and if you are a salmon bowl lover like me then you have to try my Teriyaki Salmon Rice Bowls or my Spicy Salmon Poke Bowls.
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Ingredients
Salmon - This protein-packed fish is the star of the show. Its buttery texture and mild flavor pair beautifully with the bold chilli peanut sauce. I love using salmon because it soaks up marinades wonderfully, ensuring each bite is packed with flavor while being a great source of protein.
Peanut Butter - A rich, nutty base for both the marinade and the sauce, peanut butter adds depth and creaminess. It ties the dish together with its slightly sweet and savory notes.
Gochujang - This Korean chilli paste brings a smoky, spicy kick that elevates the dish. Its umami-rich flavor blends perfectly with the peanut butter, creating a harmonious balance of heat and sweetness.
Soy Sauces (Dark and Light) - Dark soy sauce adds a touch of caramel-like sweetness and color, while light soy sauce enhances the saltiness. Together, they create a balanced savory foundation for the marinade and sauce.
Honey - A drizzle of honey in the marinade adds a natural sweetness that balances the spiciness of the gochujang and the nuttiness of the peanut butter.
Coconut Milk - For the noodle sauce, coconut milk lends a creamy, luxurious texture and mild sweetness that complements the bold flavors of this healthy dinner.
Lime Juice - A squeeze of lime juice brightens up the sauce with its zesty tang, cutting through the richness and adding a refreshing element.
Soba Noodles - These buckwheat noodles are nutty, chewy, and perfect for absorbing the peanut sauce. They're also lighter than traditional pasta, making this dish feel satisfying yet not overly heavy.
Pak Choi and Broccolini - These greens provide crunch, freshness, and a welcome contrast to the rich flavors of the salmon and sauce. Steamed to retain their vibrant color and nutrients, they’re a great addition to the bowl.
Spring Onions (green onions) and Sesame Seeds - These toppings add texture, color, and a pop of flavor, tying the whole dish together beautifully.
See recipe card for quantities.
Instructions
- Step 1: In a small bowl, whisk together 1 teaspoon of peanut butter, the gochujang, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and the honey. Add a splash of boiling water to loosen the marinade, ensuring it coats the salmon evenly. Pour the marinade over cubed salmon fillets and let it sit while you prepare the other components.
- Step 2: Preheat your oven to 200°C (400°F) or set your air fryer to 180°C (350°F). Place the marinated salmon on a lined baking tray (if you have kept the skin on then place them skin side down) or in the air fryer basket. Bake for 14–16 minutes or air fry for 12–15 minutes, until the salmon is cooked through and slightly charred on the edges with a nice crust.
- Step 3: While the salmon cooks, steam the pak choi and broccolini until tender yet still vibrant. This should take about 5–7 minutes. In a medium bowl, combine the remaining peanut butter, light soy sauce, dark soy sauce, coconut milk, and lime juice. Add a little boiling water to create a smooth, pourable consistency. Set aside. Boil the soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent overcooking. Toss the noodles in a large bowl or in the pot with the prepared peanut coconut sauce until well coated.
- Step 4: Divide the saucy noodles between the serving bowls and top with the cooked salmon, broccolini and pak choi. Garnish with spring onions and sesame seeds
Hint: Instead of steaming the pak choi and broccolini you could also add them on to a large sheet pan with the salmon and roast everything together in the oven for these delicious salmon soba noodle bowls.
Substitutions
Salmon - Swap salmon for chicken thighs, tofu, or Prawns/ shrimp. Chicken thighs bring a similar richness, tofu works as a plant-based option that absorbs marinades well, and shrimp offers a quick-cooking, lighter alternative.
Peanut Butter - Replace peanut butter with almond butter, cashew butter, or tahini. Almond butter and cashew butter provide a milder nuttiness, while tahini introduces a slightly earthy, sesame-rich flavor. You could also use sesame oil for more of a sesame flavor.
Gochujang - Use sriracha, harissa paste, or a mix of red chilli flakes and a splash of soy sauce in place of gochujang. Sriracha offers a smooth, tangy heat, harissa adds a smoky spice, and the red chilli-soy combo mimics its savory kick.
Light Soy Sauce - Substitute light soy sauce with tamari, coconut aminos, or a mix of water and salt. Tamari is a gluten-free option, coconut aminos are sweeter and less salty, and water and salt offer a simple alternative in a pinch.
Dark Soy Sauce - Replace dark soy sauce with hoisin sauce, mushroom soy sauce, or molasses mixed with light soy sauce. Hoisin adds sweetness and depth, mushroom soy sauce gives an earthy umami, and the molasses blend provides color and a touch of caramel flavor.
Honey - Use maple syrup, agave nectar, or brown sugar instead of honey. Maple syrup and agave keep it naturally sweet, while brown sugar can mimic the sweetness and slightly caramelize in the marinade.
Coconut Milk - Swap coconut milk for heavy cream, oat milk, or unsweetened almond milk. Heavy cream creates a rich texture, while oat or almond milk are lighter dairy-free options that still work well in sauces.
Soba Noodles - Replace buckwheat soba noodles with rice noodles, udon, or spaghetti. Rice noodles keep the dish gluten-free, udon adds a chewy texture, and spaghetti is an accessible pantry staple for a similar result.
Pak Choi - Substitute pak choi with baby spinach, snap peas, bok choi, kale, or Swiss chard. These leafy greens provide a similar texture and vibrant color when steamed or sautéed. You could also swap in with creamy avocado.
Broccolini - Replace broccolini with regular broccoli, asparagus, or green beans. Regular broccoli has a similar crunch, asparagus offers a tender alternative, and green beans are perfect for extra crispness or crunchy cucumber.
Spring Onions - Use chives, shallots, or thinly sliced red onions in place of spring onions. Chives provide a delicate onion flavor, while shallots and red onions bring a slightly sweeter, sharper taste.
Sesame Seeds - Swap sesame seeds for crushed peanuts, toasted sunflower seeds, or black sesame seeds. Crushed peanuts add extra nuttiness, sunflower seeds bring crunch, and black sesame seeds enhance the presentation with a visual contrast.
Variations
Vegetarian Version - Swap salmon for tofu or tempeh. Marinate the tofu in the same sauce, bake, and pair with the peanut noodles for a plant-based twist. If you want an alternative to the chilli peanut marinade then you could try a teriyaki sauce. Or if you just want to use veggies you could toss them with the soba noodles and dressing to make a soba noodle salad.
Spicy Shrimp Noodles - Replace salmon with shrimp for a seafood variation. Shrimp cooks faster, absorbing the spicy, nutty marinade beautifully.
Chicken Satay Noodles - Substitute salmon with diced chicken thighs for a satay-inspired version. Add a sprinkle of crushed peanuts for extra crunch.
Equipment
Oven or Air fryer
Storage
To store leftovers, allow the noodles, salmon, and sauce to cool to room temperature before transferring them into an airtight container. Store in the refrigerator for up to 3 days. Keep the vegetables separate if possible to prevent them from becoming overly soggy.
When reheating, place the noodles and salmon in a microwave-safe dish. Add a splash of water or coconut milk to loosen the sauce before reheating. Microwave in 30-second intervals, stirring between each, until warmed through. Alternatively, reheat gently in a skillet over low heat, adding liquid as needed to prevent sticking.
Avoid reheating the dish more than once to maintain quality and food safety. If freezing, store the salmon and noodles separately in airtight containers for up to 1 month. Thaw in the refrigerator overnight and reheat as described above for a quick, delicious meal.
Top Tip
Let the salmon marinate for at least 15 minutes to maximize flavor absorption. For an even deeper taste, marinate for up to an hour in the fridge.
FAQ
Yes, you can reheat salmon and noodles. Use a microwave or skillet, adding a splash of water or sauce to prevent dryness. Heat gently to preserve the salmon's texture and flavor, but avoid reheating multiple times for food safety.
Noodles pair well with protein like chicken, tofu, or shrimp, and fresh vegetables such as pak choi, carrots, or broccoli. Sauces like peanut, soy, or sesame enhance flavor, while toppings like sesame seeds, chili oil, or fresh herbs add texture and zest.
Yes, salmon tastes fantastic in ramen. Its rich, buttery flavor complements the broth, and its tender texture pairs well with noodles. Adding marinated or grilled salmon to ramen elevates the dish, making it heartier and more flavorful.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these chilli peanut salmon noodles:
Recipe
Chilli Peanut Salmon Noodles - Soba Noodle Bowls
Equipment
- Oven or Air fryer
- mixing bowls
- Large Pot
- Pan with steamer
Ingredients
For the Salmon
- 250 g Salmon fillets 2 fillets, cubed with optional removal of skin
- 1 teaspoon peanut butter
- 1 teaspoon gochujang
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon honey
For the noodles
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- ½ lime juice
- 100 ml coconut milk
- 1 teaspoon peanut butter
- 200 g soba noodles
Toppings
- Head pak Choi
- Broccolini
- 2 spring onions
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, whisk together 1 teaspoon of peanut butter, the gochujang, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and the honey. Add a splash of boiling water to loosen the marinade, ensuring it coats the salmon evenly. Pour the marinade over cubed salmon fillets and let it sit while you prepare the other components.250 g Salmon fillets, 1 teaspoon peanut butter, 1 teaspoon gochujang, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon honey
- Preheat your oven to 200°C (400°F) or set your air fryer to 180°C (350°F).Place the marinated salmon on a lined baking tray or in the air fryer basket. Bake for 14–16 minutes or air fry for 12–15 minutes, until the salmon is cooked through and slightly charred on the edges.
- While the salmon cooks, steam the pak choi and broccolini until tender yet still vibrant. This should take about 5–7 minutes. In a medium bowl, combine the remaining peanut butter, light soy sauce, dark soy sauce, coconut milk, and lime juice. Add a little boiling water to create a smooth, pourable consistency. Set aside. Boil the soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent overcooking. Toss the noodles with the prepared peanut coconut sauce until well coated.1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, ½ lime, 100 ml coconut milk, 1 teaspoon peanut butter, 200 g soba noodles, Head pak Choi, Broccolini
- Divide the saucy noodles between the serving bowls and top with the cooked salmon, broccolini and pak choi. Garnish with spring onions and sesame seeds2 spring onions, 1 teaspoon sesame seeds
