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crispy salmon ramen

Crispy Skin Salmon Ramen Noodles

The Starving Chef
This artic-twist on a Japanese classic includes crispy skin salmon with a poached egg and plenty of pickled seaweed.
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. Saute until the onions are transluscent 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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