Crispy Skin Salmon Ramen Noodles Recipe

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crispy salmon ramen

What’s Up, Hungry People

There’s always an excuse to whip up some ramen. This Arctic twist on a Japanese classic includes crispy skin salmon, a poached egg, and plenty of pickled seaweed.

Ramen is such an easy dish to customize. I literally started with an instant ramen noodle package and built my bowl from there. I did a quick sear on my salmon until the skin was crispy brown and then flipped it into my ramen along with a poached egg.

Making a mishmash bowl of ramen is also a great way to clean out your fridge, so I included things like chopped carrots and slices of jalapeno in mine because why not? The carrots can be used to replicate a gingery flavor, and the jalapenos bring a welcome flash of heat.

ramen with salmon and toppings

Here’s What You Need

  • Instant ramen noodles: Base for the dish, quick and easy to prepare.
  • Salmon filets: Adds rich flavor and protein, with crispy skin for texture.
  • Butter: Used for cooking salmon, adds richness.
  • Broccolini: Adds color and a slight crunch to the dish.
  • Olive oil: Used for sautéing vegetables, adds a subtle flavor.
  • Onion: Provides sweetness and depth to the broth.
  • Carrots: Adds a touch of sweetness and mimics ginger flavor.
  • Mirin: Adds a hint of sweetness and helps deglaze the pan.
  • Eggs: Optional topping for extra protein and richness.
  • Jalapeno: Adds heat and a spicy kick.
  • Pickled seaweed: Adds a tangy flavor and unique texture.
  • Chicken broth: Forms the flavorful base of the soup.
  • Sriracha: For topping, adds heat and spice.

Let’s Cook

In a large soup pot, melt the butter over medium-high heat. Season the salmon with a good pinch of salt and pepper. Place the salmon in the pot, skin side down. Let it cook until the skin is brown and crispy, about 3-4 minutes. Flip the salmon and cook for another 1-2 minutes. Remove the salmon from the pot and set it aside. Don’t clean the pot—those little bits of flavor are gold!

Cooking the Veggies

Add the olive oil to the same pot. Toss in the chopped onions, carrots, and broccolini. Sauté them until the onions are translucent and the broccolini is bright green. This should take a few minutes.

Deglazing the Pot

Pour in the mirin and scrape up any brown bits stuck to the bottom of the pot. This will add a ton of flavor to your broth.

homemade ramen with salmon

Making the Broth

Pour the chicken broth into the pot with the veggies and bring it to a boil. As soon as it hits a boil, add the ramen noodles. Cook until the noodles are tender, about 3-5 minutes. If you’re using pickled seaweed, stir it in now.

Assembling the Bowls

Ladle the broth and vegetables into a bowl, then add the noodles. Place the seared salmon on top. Garnish with a poached egg, jalapeno slices, and a drizzle of sriracha. Sprinkle some fresh parsley on top for a pop of color.

Tips for Perfect Ramen

  • Crispy Salmon Skin: Make sure your pan is hot before adding the salmon. This helps to get the skin nice and crispy without sticking to the pan.
  • Vegetable Sauté: Don’t rush sautéing the vegetables. Cook until the onions are translucent and the broccolini is bright green to ensure maximum flavor.
  • Deglazing the Pan: When you add the mirin, scrape up any brown bits stuck to the bottom of the pot. This adds a lot of flavor to your broth.
  • Noodle Timing: Keep an eye on the noodles and cook them until they are just tender. Overcooked noodles can become mushy and unappetizing.
  • Poached Eggs: If you’re new to poaching eggs, add a splash of vinegar to the water. This helps the egg whites set more quickly and neatly.
  • Heat Level: Adjust the amount of jalapeno and sriracha to your heat preference. Start with a small amount and add more if you like it spicier.
  • Leftovers: This dish is great for using up leftover vegetables. Feel free to toss in anything you have in the fridge that needs to be used up.
  • Broth Flavor: If you find the broth a bit bland, add a splash of soy sauce or a pinch of salt to enhance the overall taste.
salmon ramen noodles

This crispy skin salmon ramen noodles recipe is a perfect way to mix up your weeknight dinners. Starting with instant ramen and adding fresh ingredients like broccolini and carrots makes it both easy and delicious. The crispy salmon skin adds a fantastic texture, while the pickled seaweed and jalapeno give it a unique twist. Whether you’re cleaning out your fridge or looking for a quick, tasty meal, this ramen bowl has you covered.

crispy salmon ramen

Crispy Skin Salmon Ramen Noodles

The Starving Chef
A tasty ramen bowl with crispy salmon, poached egg, and a kick of jalapeno.
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Ramen
Cuisine Fish, Noodles, Seafood
Servings 2

Ingredients
  

  • 2 packages instant ramen noodles flavorings discarded
  • 2 salmon filets (8-10 oz each) skin on
  • 2 tablespoons butter
  • ½ cup broccolini chopped
  • 1 tablespoons olive oil
  • ½ cup onion chopped
  • 1 cup carrots chopped
  • 2 tablespoons mirin
  • 2 eggs poached, optional
  • 1 jalapeno sliced
  • ½ cup pickled seaweed shredded
  • 2 cups chicken broth
  • sriracha for topping
  • fresh parsley for topping

Instructions
 

  • In a large soup pot, add the butter and heat over medium-high. Season the salmon with salt and pepper. Add the salmon, skin side down, to the pot. Cook until the skin is brown and crispy, about 3-4 minutes. Flip and cook for an additional 1-2 minutes. Remove from the pot but do not clean the pot.
  • Add the olive oil to the pot along with the onions, carrots, and broccolini. Sauté until the onions are translucent and the broccolini is bright green. Pour in the mirin to deglaze the pan, scraping up any brown bits on the bottom.
  • Pour the chicken broth into the pot with the veggies and bring to a boil. As soon as it hits a boil, add the ramen noodles. Cook until the noodles are tender, about 3-5 minutes. If using, stir in the pickled seaweed.
  • Ladle the broth and vegetables into a bowl and then fill with the noodles. Place the seared salmon on top. Garnish with a poached egg, jalapeno slices, and sriracha. Serve hot and enjoy!
Keyword broccolini, noodles, salmon
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