Honey Lime Salmon Soba Noodle Stir-Fry

I didn’t grow up eating salmon and, for many years, thought I didn’t like fish at all. Once I learned about the health benefits and versatility of salmon, I made it my mission to find preparations I actually enjoyed. Over time I discovered what works for my family and taste buds. Today I’m happy to say salmon is a regular part of our meals—especially when prepared with bright, simple flavors like this honey-lime marinade paired with a warm soba noodle stir-fry.

Salmon is rich in omega-3 fatty acids and other nutrients that support a healthy, anti-inflammatory diet. When possible, choose wild-caught Alaskan salmon for greater nutritional benefits. I often buy it in bulk when it’s available and keep portions in the freezer.

The honey-lime marinade in this recipe is one of my favorites. It’s sweet, tangy and pairs beautifully with ginger, garlic and tamari. While this salmon is great served simply with roasted vegetables or sweet potatoes, the combination of salmon over a vegetable-packed soba noodle stir-fry is my family’s top pick. The noodles make the dish feel comforting while the cabbage and peppers add color and crunch—my kids especially like the noodles, and the recipe is a good way to sneak in extra veggies.

Soba noodles are a wonderful gluten-free alternative when you find versions made from 100% buckwheat. They have a nutty flavor and a satisfying texture that complements the sauce and salmon well. If you need the dish to be gluten-free, be sure to use tamari (gluten-free soy sauce) and check your noodle packaging for 100% buckwheat.

Below you’ll find the full ingredients and step-by-step instructions to make Honey Lime Salmon with Soba Noodle Stir-Fry. The recipe serves four and comes together quickly if you plan ahead with the marinade. It’s a light, flavorful meal that makes a satisfying weeknight dinner and reheats well for lunches.

Honey Lime Salmon and Soba Noodle Stir-Fry

Author: Erin Collins

Prep Time: 10 mins
Cook Time: 20 mins
Marinating Time: 30 mins
Total Time: 30 mins
Servings: 4

This is a light, flavorful and healthy meal that combines honey-lime salmon with a savory soba noodle stir-fry. The salmon marinade is versatile and pairs well with other sides if you prefer.

Honey Lime Salmon plated with soba noodles

Ingredients

For the salmon

1/3 cup tamari (gluten-free soy sauce)
zest of 1 lime
juice of 1 lime (about 1–2 tablespoons)
2 tablespoons honey
2 teaspoons grated ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3–4 salmon fillets

For the stir-fry sauce

1/3 cup tamari (gluten-free soy sauce)
1 tablespoon honey
2 teaspoons sesame oil
1/2 teaspoon sriracha or 1/4 teaspoon red pepper flakes

For the soba noodle stir-fry

8 oz soba noodles (look for 100% buckwheat if gluten-free)
1–2 tablespoons coconut oil or cooking oil of choice
1 tablespoon grated ginger
2 cloves garlic, minced
6 scallions, sliced (white and green parts)
4 oz sliced shiitake or cremini mushrooms
1/2 red pepper, thinly sliced
2 cups shredded green cabbage

Instructions

Whisk together all the ingredients for the salmon marinade: tamari, lime zest, lime juice, honey, grated ginger, minced garlic and red pepper flakes. Place the salmon skin-side up in a shallow dish or zip-top bag and pour the marinade over it. Refrigerate for 30 minutes up to 4 hours.
Preheat the oven to 400°F (200°C). Remove the salmon from the marinade, pour off excess, flip the fillets so skin-side is down and bake for about 15 minutes (roughly 10 minutes per inch of thickness). Cook until just done through, then remove and discard the skin if desired.
While the salmon marinates, bring a pot of water to a boil and cook the soba noodles for 2–4 minutes. Check them at 2 minutes to avoid overcooking. Drain and rinse under cool water to stop the cooking and prevent sticking. If they clump while sitting, rinse again before tossing in the stir-fry.
Whisk together the stir-fry sauce ingredients: tamari, honey, sesame oil and sriracha (or red pepper flakes). Set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the grated ginger, minced garlic and sliced scallions and cook for about 1 minute until fragrant. Add the mushrooms and cook 2–3 minutes, then add the red pepper and cook another 3–4 minutes.
Add the cooked soba noodles and shredded cabbage to the skillet. Pour the stir-fry sauce over everything and toss to combine, using tongs if helpful. Cook until the noodles are heated through and the cabbage is slightly wilted, about 2–3 minutes.
Serve the stir-fry topped with the baked salmon. Garnish with extra scallion greens or a lime wedge if desired. Enjoy.

Notes

To keep this dish gluten-free, be sure to use tamari (gluten-free soy sauce) and choose soba noodles labeled 100% buckwheat. The honey-lime marinade pairs well with roasted sweet potatoes, rice, or a simple green salad if you prefer a different side. Leftovers reheat well; gently warm the noodles and vegetables in a skillet and serve with cold or room-temperature salmon.

Nutrition (approximate per serving)