My F&W
quick save (...)
Soy-and-Ginger-Glazed Salmon with Udon Noodles
© Kieran Scott

Soy-and-Ginger-Glazed Salmon with Udon Noodles

  • ACTIVE: 35 MIN

New Zealand's most abundant farmed fin fish is Chinook, or king salmon, which is prized for its deliciously rich flavor, firm texture and deep orange color.

Plus: More Seafood Recipes and Tips

  1. 1/4 cup soy sauce
  2. 1/4 cup sake
  3. 3 tablespoons fresh lime juice
  4. 2 tablespoons grated fresh ginger
  5. 1 tablespoon sugar
  6. Four 6-ounce center-cut salmon fillets, with skin
  7. 1/2 pound fresh udon noodles
  8. 1 tablespoon extra-virgin olive oil
  9. 1 pound spinach, stems discarded
  10. 1 tablespoon sesame seeds, lightly toasted
  1. In a small saucepan, combine the soy sauce, sake, lime juice, ginger and sugar and bring to a boil; stir to dissolve the sugar. Pour the marinade into a glass baking dish; let cool completely. Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally.
  2. Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes. Turn the fillets and broil for 4 minutes, or until the skin is crisp and the fish is not quite cooked through. Transfer to a plate.
  3. In a medium saucepan of boiling water, cook the udon until heated through, 1 minute. Drain the noodles and transfer to soup bowls.
  4. Heat the olive oil in a large skillet. Add the spinach by handfuls and cook over high heat, tossing, until wilted. Mound the spinach on the udon and top with the salmon. Spoon the cooking juices in the baking dish over the fish, sprinkle with the sesame seeds and serve.

Suggested Pairing

A light, fruity New Zealand Pinot Noir echoes and balances the sweet, salty and tart flavors in the marinade.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.