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Salmon With Vermicelli Honey And Soy

3.8/5 rating (8 votes)
  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Easy
  • Print:
Salmon With Vermicelli Honey And Soy

The sweet and salty combination of honey and soy sauce, classic in many Asian dishes, is perfect for salmon.


  • 2 salmon fillets with skin on
  • 2 tbsp any oil
  • salt and freshly milled black pepper
  • 150g ‘only need to soak’ rice vermicelli
  • 2 tbsp any oil
  • 2 cloves garlic peeled and crushed
  • 1 red pepper, deseeded and finely chopped
  • 1 large courgette, spiralized or in long thin strips
  • 100g fresh spinach
  • For the Sauce
  • 3 tbsp runny honey
  • 3 tbsp soy or Tamari sauce
  • 2 tbsp any vinegar
  • 2 tbsp olive oil
  • dash fish sauce (Gluten-Free)
  • pinch dried chilli flakes


  • Pre heat the grill to its hottest setting.
  • Place the vermicelli into a deep bowl and pour over boiling water and leave to soak for the allotted time, then, drain well.
  • Next heat the oil in a frying pan and place the salmon fillets skin side down.
  • Season the top with salt and pepper.
  • Cook for 2-3 minutes, then slide the pan under the grill and cook for a minutes or so, do not overcook.
  • Remove when the flesh is just changing colour slightly, then cover with foil and leave to rest for 10 minutes.
  • Next heat the 2 tbsp of any oil and add the peppers and crushed garlic, sauté for a minute or so then add the courgette and spinach and soften.
  • Add the drained noodles and warm through.
  • Mix all the ingredients for the dressing and pour ¾ over the noodles and veg and warm through.
  • Serve the veg and noodles in a deep bowl, top with the just cooked salmon and spoon over the last ¼ of the sauce.

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