Creamy Spicy Garlic Salmon with Ramen
Creamy Spicy Garlic Salmon with Ramen
Ingredients
For the Salmon Marinade
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Spicy Ramen
- 4 packages ramen noodles, flavor packets discarded
- 2 tablespoons roasted garlic butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced, for garnish
Instructions
- 1
In a shallow dish or resealable bag, combine the soy sauce, 2 tablespoons olive oil, lime juice, 2 minced garlic cloves, honey, dried parsley, oregano, ground ginger, and black pepper. Add the salmon fillets, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
Remove the salmon from the marinade. Pat each fillet completely dry with paper towels. Season both sides of the salmon with Cajun seasoning and drizzle with 1 tablespoon of olive oil.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side up in the skillet. Sear for about 3 minutes, until deeply golden and a crust has formed. Flip the salmon and continue cooking skin-side down for another 3-5 minutes, or until the skin is crispy and the salmon is cooked through to your desired doneness (internal temperature of 145°F). Remove from skillet and set aside.
⏱️ 8 min
- 4
While the salmon cooks, bring a pot of water to a boil. Add the ramen noodles (discarding flavor packets) and cook according to package directions until just tender. Drain the noodles, reserving about 1/2 cup of the noodle water.
⏱️ 5 min
- 5
In a separate large pan or wok, melt the roasted garlic butter over medium heat. Add the remaining 3 minced garlic cloves and red pepper flakes. Cook for 1 minute until fragrant. Stir in the gochujang and 2 tablespoons of soy sauce, cooking for another minute.
⏱️ 3 min
- 6
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 2-3 minutes, until the sauce has slightly thickened.
⏱️ 3 min
- 7
Add the cooked ramen noodles, 1/4 cup of the reserved ramen water, grated Parmesan cheese, and chopped fresh parsley to the sauce. Toss everything together until the noodles are thoroughly coated and glossy. If the sauce is too thick, add an additional splash of reserved noodle water until you reach your desired consistency.
⏱️ 4 min
- 8
Divide the creamy ramen among serving bowls. Top each bowl with a crispy salmon fillet. Garnish with sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spicy Garlic Salmon with Ramen
For the Salmon Marinade
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Spicy Ramen
- 4 packages ramen noodles, flavor packets discarded
- 2 tablespoons roasted garlic butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon gochujang
- 2 tablespoons soy sauce
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced, for garnish
Instructions
- 1
In a shallow dish or resealable bag, combine the soy sauce, 2 tablespoons olive oil, lime juice, 2 minced garlic cloves, honey, dried parsley, oregano, ground ginger, and black pepper. Add the salmon fillets, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
Remove the salmon from the marinade. Pat each fillet completely dry with paper towels. Season both sides of the salmon with Cajun seasoning and drizzle with 1 tablespoon of olive oil.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side up in the skillet. Sear for about 3 minutes, until deeply golden and a crust has formed. Flip the salmon and continue cooking skin-side down for another 3-5 minutes, or until the skin is crispy and the salmon is cooked through to your desired doneness (internal temperature of 145°F). Remove from skillet and set aside.
⏱️ 8 min - 4
While the salmon cooks, bring a pot of water to a boil. Add the ramen noodles (discarding flavor packets) and cook according to package directions until just tender. Drain the noodles, reserving about 1/2 cup of the noodle water.
⏱️ 5 min - 5
In a separate large pan or wok, melt the roasted garlic butter over medium heat. Add the remaining 3 minced garlic cloves and red pepper flakes. Cook for 1 minute until fragrant. Stir in the gochujang and 2 tablespoons of soy sauce, cooking for another minute.
⏱️ 3 min - 6
Pour in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 2-3 minutes, until the sauce has slightly thickened.
⏱️ 3 min - 7
Add the cooked ramen noodles, 1/4 cup of the reserved ramen water, grated Parmesan cheese, and chopped fresh parsley to the sauce. Toss everything together until the noodles are thoroughly coated and glossy. If the sauce is too thick, add an additional splash of reserved noodle water until you reach your desired consistency.
⏱️ 4 min - 8
Divide the creamy ramen among serving bowls. Top each bowl with a crispy salmon fillet. Garnish with sliced green onions before serving immediately.
⏱️ 2 min