Asian Salmon and Snap Pea Noodles

Asian Salmon and Snap Pea Noodles 4.14/5 (7 votes)

Super simple and packed with flavor. This great weeknight meal comes together really quickly. The first thing to do is preheat the oven and get the water boiling. It’s smooth sailing from there. And oh so delicious!

Asian Salmon and Snap Pea Noodles



  • 8 ounces spaghetti noodles
  • 1 tablespoon olive oil
  • 1/2 tablespoon sesame oil
  • 1/2 pound snap peas
  • 1 cup green onion, green parts cut into 1
  • 8 ounces mushrooms, sliced
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1/4 cup chicken stock
  • 1 tablespoon Sriracha, optional
  • 1 pound salmon
  • kosher salt and pepper, to taste
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • sesame seeds, optional


  1. Preheat oven to broil.
  2. Cook spaghetti according to package directions. Drain and reserve.
  3. Heat oils in a heavy skillet over medium high heat. Once the oil begins to shimmer, add snap peas, green onions, and mushrooms.
  4. Cook until mushrooms are tender.
  5. Add soy sauce, honey, chicken stock, and Sriracha. Let simmer until liquid has reduced a bit - about 5 minutes.
  6. While vegetables are cooking, place salmon on a rimmed baking sheet and sprinkle with salt and pepper.
  7. Combine remaining soy sauce and honey and drizzle over salmon.
  8. Transfer salmon to a rack about 6-8" from the heat source. Broil for 5 or 6 minutes or until flesh separates easily with a fork. If the top is browned but it is not cooked through, turn off the oven, move to a lower rack, and let it continue to cook a few more minutes.
  9. Toss the cooked spaghetti noodles with the vegetables.
  10. Plate the noodles and vegetables, top with salmon, and sprinkle with sesame seeds.

Nutritional Information

Per Serving: Calories 783 Fat 14 Sat Fat 2 Sodium 1042 Carbs 121 Sugars 29 Fiber 8 Protein 43.


KID NOTE: The big kids really enjoyed this dish. My little picky one was served a portion of salmon, a handful of snap peas, and some noodles without sauce.

VEGETARIAN TIP: Skip the salmon. Use vegetable stock instead of chicken stock. Add cubed firm tofu to the vegetable mixture.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.


  1. Candace says:

    Ultimately this dish was very tasty. My only complaint is that with the amount of honey in the glaze for the salmon it immediately began to smoke and burn under the broiler. After 5 minutes in the oven I had no choice but to pull it out and transfer it to a new sheet pan to let it finish.

  2. bevy2361 says:

    Loved this dish. Mine did the same though, but as the instructions say, if the fish starts to burn or smoke. Place on a lower shelf and turn off the oven, which I did. NOTE: I made the mistake of not putting aluminum foil over my pan. I’m still trying to get it cleaned from the honey glaze burning.

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