Pan-Seared Salmon with Thai Rice Noodles

As I made dinner tonight, I could see my husband and my son enjoying the outdoors. My husband was planting a birch in the corner of our backyard, and my son was concentrating hard on toddling behind a push-toy through the grass. It was one of those perfect afternoons that made it hard to call them in for dinner. I was glad I had a good meal to coax them in at the end of the day. They were glad I did, they were hungry and loved this meal!

pan seared salmon Pan Seared Salmon with Thai Rice Noodles


2 salmon fillets, fresh or thawed


1/2 cup rice vinegar

1/4 cup honey

2 cloves garlic, minced

1 Tablespoon soy sauce *

1-1 1/2 teaspoons of fresh ginger

1 jalapeño or red chili, minced or finely sliced

Directions: Put all ingredients in a saucepan and bring to a boil. Simmer for 10 minutes until thickened. Once the marinade has cooled, spoon some of the sauce on each salmon fillet and allow to marinate. You can marinate the fish for several hours or overnight. Reserve some of the marinade to use as a sauce later.

Place a frying pan or wok on med.-high heat allowing it to warm up for at least a minute before adding the oil. This will help prevent the fish from sticking. When the pan is hot, add 1-2 Tablespoons of oil, distribute oil evenly, and place fillets in the pan. Fry the fish for 3-5 minutes depending on the thickness of the fish- I chose a thicker cut of salmon so my fish took much longer. Salmon is done when the inner flesh is white and no longer transparent.


1/2 package of Thai-style rice noodles, cooked as directed*

Chopped cilantro, to taste

Red pepper flakes, to taste


3 Tablespoons of chicken broth (or fish sauce)*

3 Tablespoons of rice vinegar

1 Tablespoon soy sauce*

1 Tablespoon of H20 plus 1/2 teaspoon cornstarch

1 jalapeño, minced

1 teaspoon ginger

2 cloves garlic


Heat oil over med. heat in a wok or frying pan. Add garlic, ginger, and jalapeño and cook for about a minute. Add chicken broth, vinegar, and soy sauce and simmer for a few minutes. Add the water and cornstarch mixture. Simmer until sauce is thickened. Add the cooked rice noodles and heat through. Add chopped cilantro and red pepper flakes to taste. Serve the salmon over the rice noodles and spoon with reserved marinade.

Serves 2-3

This dish is more Asian-inspired than Thai, but it is a family pleaser. The heat of this dish depends on the jalapeño or red chile- mine turned out relatively subtle and we added heat at the table with red chile flakes.

*extra caution when checking labels to make sure the ingredient is gluten free – as always!

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