Salmon with Noodle Salad
30 MIN


Baking salmon is one of the easiest ways to cook seafood. With its high oil content, it is forgiving when accidentally overcooked. I prefer to cook salmon at a lower temperature for a little longer, but it is still a quick meal to put together.


Eloise Emmett for The Tasmanian Seafood Industry Council


600 grams skin on Tasmanian Atlantic salmon fillet (or 4 individual portions)

dash of olive oil for cooking

1⁄4 cabbage

2 carrots

4 spring onions

1 cup noodles (cooked rice noodles, fried noodles, or mixture of both)

*add other crispy salad veggies that you like

1 tablespoon soy sauce

1 tablespoon white vinegar

1 teaspoon honey

1⁄4 cup extra virgin olive oil

1 tablespoon sesame oil

sea salt and pepper

Turn oven on to 160°C.
To make the salad dressing, mix the soy sauce, vinegar, honey, extra virgin olive oil and sesame oil in a bowl until well combined. Season with salt, pepper, and optional chilli.

To make the salad, shred the cabbage, finely slice the carrot into thin sticks and slice the spring onions into a large bowl. Add the rice noodles and dressing and toss to combine. If using fried noodles, add them just before serving to ensure that they remain crisp.
To cook the salmon, lightly oil an oven try and place the salmon on skin side down, season with salt and pepper. Bake for around 15 to 20 minutes or until the salmon is cooked to how you like it.


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