Asian BBQ Sesame Salmon with Noodles & Veggies

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 4 1x


A sweet and tangy homemade Asian-style barbeque sauce takes center stage in this easy weeknight dish. Fresh salmon is brushed with the sauce and baked until flaky, served with a mushroom-vegetable and rice noodle stir-fry.



For the sauce:

  • ½ cup soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tsp chili garlic sauce (optional — for heat)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp your favorite BBQ sauce
  • 2 Tbsp water
  • 2 tsp cornstarch

For the dish:

  • 1 ½ lbs salmon filets (4 filets)
  • 12oz stir fry rice noodles (pad thai noodles)
  • 1 Tbsp toasted sesame oil
  • 1lb white mushrooms, sliced
  • 1 cup sugar snap peas
  • 1 large head broccoli, cut into bite-size florets
  • Green onions for garnish, thinly sliced
  • Sesame seeds for garnish


  1. Whisk together sauce ingredients (except water and cornstarch) in a small saucepan. Bring to a boil over high heat, then reduce heat to a simmer.
  2. In a small bowl, whisk together water and cornstarch. Pour into the pan and cook on low, whisking often, until the sauce thickens, 3-5 minutes. Remove from heat and set aside.
  3. Preheat the oven to 400F. 
  4. Pour 3 Tbsp of the sauce into a small bowl. Brush the salmon filets with reserved sauce and place on a baking sheet. Bake for 15 minutes, or until salmon is flaky. Discard the small bowl of sauce if any remains.
  5. Cook the stir fry noodles according to the package directions. Drain, rinse, and set aside.
  6. Heat a large skillet over medium heat. Add the sesame oil. 
  7. Add mushrooms, snap peas, and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. 
  8. Add the noodles and the remaining sauce from the pan. Toss to combine. 
  9. To serve, divide noodles, veggies, and salmon between plates. Garnish with sesame seeds and green onions.