Sesame Salmon Noodle Bowls With Ponzu

By Ali Slagle

Updated October 27, 2025

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready In
30 min
Rating
5(425)
Comments
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Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast. Coating the salmon with toasted sesame oil and seeds accentuates the fish’s richness, while ponzu, a sauce of citrus juices, soy sauce and dashi, brightens straight from the bottle. If you like, add a kick with wasabi, grated ginger, shichimi togarashi, yuzu kosho or thinly sliced serrano pepper.

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Ingredients

Yield:4 servings

  • Salt

  • 4 (6- to 8-ounce) skinless or skin-on salmon fillets 

  • 2 teaspoons toasted sesame oil

  • 2 tablespoons toasted sesame seeds (any color)

  • 10 to 12 ounces dried udon or soba

  • Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving

  • ½ cup ponzu

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 109 milligrams cholesterol; 766 calories; 9 grams monosaturated fat; 10 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 3 grams fiber; 1270 milligrams sodium; 54 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Heat the oven to 350 degrees. On a parchment-lined sheet pan, rub the salmon all over with salt and sesame oil. Arrange skin side down, if there is skin, then press sesame seeds into the top and sides of the fish. Bake until the salmon is cooked through and flakes easily, 14 to 17 minutes.

  2. Step 2

    Meanwhile, cook the noodles according to package instructions. Drain, rinse with cold water until cool to the touch, then shake dry. 

  3. Step 3

    Divide the noodles, vegetables and salmon among 4 bowls. Drizzle with the ponzu.

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Ratings

5 out of 5
425 user ratings
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Comments

Erin M.

This was so yummy! I did lettuce, sugar snap peas and radishes as the veggie base. Udon noddles and salmon with sesame oil and everything bagel seasoning. Who knew you could buy ponzu sauce at the store. What a delight.

DG

My husband made this dish, it was fantastic. It took just 30 minutes which totally impressed him

kitty

Quick ponzu is easy to make from equal parts soy sauce and citrus plus a bit of mirin.

cricket

This was delicious and very quick and simple to make. I felt very healthy after eating it,too! Quick comment about cooking with buckwheat soba: look for a brand that is made with wheat flour, as well as with buckwheat. The wheat flour keeps it from becoming too brittle after it is cooked.

sooze

Good effort to reward ratio! I was craving something veg forward and sushi adjacent and it hit the spot. Made with carrots, snow peas, radishes, edamame and rice noodles. The ponzu makes it (I got the kikoman brand). I wasn’t a huge fan of the salmon preparation though - next time I will do my usual marinade of maple syrup and soy sauce and maybe add a little miso

Jess

Loved this, and it was truly done in 30 mins. I don’t always think of pairing salad greens with noodles but it made it super fresh tasting. The two six year olds at our house give it two thumbs up.

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