Sesame Salmon Noodle Bowls with Ponzu

Updated October 27, 2025 | Prep Time: 30 minutes | Servings: 4 | Difficulty: Easy

Overview

A vibrant, 30-minute meal featuring tender, sesame-crusted salmon atop chewy udon or soba noodles, fresh vegetables, and tangy ponzu sauce. This balanced dish combines umami-rich flavors with crisp textures, perfect for weeknight dinners or quick gatherings.

Ingredients

Protein

• 4 (6–8-ounce) skinless or skin-on salmon fillets (pat dry with paper towels before use)

Aromatics & Seasonings

• 2 teaspoons toasted sesame oil

• 2 tablespoons toasted sesame seeds (any color)

Noodles

• 10–12 ounces dried udon or soba noodles

Fresh Vegetables (for serving)

• Any combination of: salad greens, sliced cucumbers, radishes, snap peas, scallions, shredded carrots, shredded cabbage, cilantro, or shelled edamame (blanch briefly if using)

Ponzu Sauce

• ½ cup store-bought ponzu (or homemade: ½ cup soy sauce, ¼ cup citrus juice (lemon/lime), 1 tablespoon mirin; mix and let sit 10 minutes to meld flavors)

Step-by-Step Preparation

Step 1: Bake the Salmon

1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper (prevents sticking and eases cleanup).

2. Season salmon: Pat fillets dry with paper towels. Rub all over with salt (generously, ~¼ teaspoon per fillet) and 2 teaspoons toasted sesame oil. For skin-on salmon, place fillets skin-side down (skin crisps slightly during baking).

3. Press sesame seeds: Press ½ tablespoon of toasted sesame seeds onto the top/sides of each fillet for texture.

4. Bake: Transfer to the preheated oven and bake 14–17 minutes until the salmon reaches an internal temperature of 145°F (63°C). The flesh should flake easily with a fork. Remove and let rest 2 minutes.

Step 2: Cook the Noodles

1. Boil water: Bring a large pot of salted water (1–2 teaspoons salt per quart) to a rolling boil.

2. Cook noodles: Add udon/soba and follow package instructions (typically 5–7 minutes for udon, 4–6 minutes for soba). Ensure noodles are al dente (slightly firm; overcooking leads to mush).

3. Stop cooking: Drain noodles in a colander and rinse under cold water until cool (stops cooking and prevents sogginess). Shake the colander to remove excess moisture.

Step 3: Assemble the Bowls

1. Layer components: Divide noodles (2.5–3 ounces per bowl) as the base. Top with fresh vegetables (toss greens lightly with a pinch of salt/pepper if desired).

2. Add salmon: Place a 5–6 ounce portion of baked salmon on top (skin-side up or down, per preference).

3. Finish with ponzu: Drizzle 2 tablespoons of ponzu per bowl (adjust to taste; start with 1 tbsp per serving and let guests add more). Gently toss to combine or serve ponzu on the side for customization.

Pro Tips & Customization

• Texture Boost: For extra crispiness, brush salmon with 1 teaspoon additional sesame oil before baking.

• Vegan Swap: Replace salmon with marinated tofu (press, season with salt/sesame oil, air-fry at 400°F (200°C) for 15–20 minutes).

• Spice it Up: Add chili crisp, red pepper flakes, or lime zest to enhance flavor, as suggested by users.

• Ponzu Balance: If store-bought ponzu is too salty, reduce to 1 tablespoon per serving and let guests add soy sauce/lemon juice as needed.

User Reviews

• Mouthwatering Comfort: "Used lettuce, sugar snap peas, radishes, udon noodles, and everything bagel seasoning. Store-bought ponzu made this a breeze—delightful!"

• Time-Saving Success: "My husband loved it! 30 minutes start to finish, total game-changer for busy nights."

• Homemade Ponzu Hack: "Quick tip: Mix ½ cup soy, ¼ cup lime juice, and 1 tbsp mirin for fresh ponzu."

• Tofu Alternative: "Pressed tofu instead of salmon; air-fried to crisp perfection. Added avocado and bell pepper—creamy and satisfying!"

• Adjustments for Salty Palates: "1 tbsp ponzu per serving was perfect; guests added chili crisp and extra soy. Loved the veggie mix with edamame!"

Enjoy this versatile, customizable bowl—ideal for fresh, balanced meals in minimal time!