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Ginger Peanut Alaska Salmon Noodle Bowls (Alaska from Scratch)

Ginger Peanut Salmon Noodle Bowls (Alaska from Scratch)
Whether you’re serving a crowd or a weeknight dinner, this flavorful wild salmon noodle dish is sure to become a family favorite.
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Servings: 6


  • Sauce

  • 1⁄3 cup soy sauce
  • 1⁄4 cup water
  • Juice of half a lime
  • 1⁄4 cup toasted sesame oil 3 tablespoons honey
  • 3 tablespoons rice wine vinegar
  • 4 cloves garlic
  • 1 tablespoon chopped fresh ginger
  • 3 tablespoons hoisin sauce
  • 6 fillets (4–6 ounces each) wild Alaska salmon, pin bones and skin removed
  • 3 tablespoons peanut butter
  • 14 ounces rice noodles
  • 1 tablespoon avocado or vegetable  oil
  • 1 large red bell pepper, julienned
  • Noodle Bowls 

  • 1 cup snow peas
  • 1⁄2 cup roasted salted peanuts, chopped
  • 1⁄2 cup sliced green onions
  • 1⁄2 cup cilantro, chopped
  • To serve
  • 1 lime, cut into wedges Sriracha sauce
Recipe courtesy of Chef Maya Wilson’s cookbook, “Alaska From Scratch.”


  1. Step 1 Make the sauce

    In a blender, combine the soy sauce, water, lime juice, sesame oil, honey, vinegar, garlic, ginger, hoisin sauce, and peanut butter. Blend until smooth.

  2. Step 2 Marinate the salmon

    Place the salmon fillets in a resealable plastic bag and pour one-third of the sauce over the salmon to coat. (Reserve the remaining sauce.) Seal and marinate in the refrigerator for 30 minutes. Meanwhile, begin preparing the rice noodles according to package directions.

  3. Step 3 Cook the salmon

    In a large skillet, heat the oil over medium-high heat. Remove the salmon fillets from the marinade, shaking off the excess, and place them in the hot skillet. Sear for 3 minutes, or until browned on the bottom, and then turn and cook for 2 minutes for medium. Transfer the salmon to a plate and allow to rest.

  4. Step 4 Add the vegetables and noodles

    Add the bell pepper and snow peas to the skillet and cook, stirring constantly, for 2-3 minutes, or until heated through and tender-crisp. Add the reserved sauce to the skillet and heat through. Add the noodles to the pan and toss to coat with the sauce.

  5. Step 5 Plate, garnish and serve

    Distribute the noodles and vegetables evenly among 6 serving bowls. Top each bowl with a salmon fillet. Sprinkle each plate generously with peanuts, green onions, and cilantro. Serve with lime wedges and Sriracha sauce on the side.

Cooking Technique Tutorial

Recipe courtesy of Chef Maya Wilson’s cookbook, “Alaska From Scratch.”