Cozy Salmon Ramen Recipe (Easy & Delicious!)

There’s nothing better than a big, warm bowl of ramen—especially when it’s homemade!

This Salmon Ramen is packed with tender, flaky salmon, a rich and flavorful broth, and delicate, thin noodles that soak up all the goodness.

It’s simple to make, kid-friendly, and super comforting. Whether it’s a quick weeknight dinner or a cozy weekend meal, this one’s a keeper. Let’s get cooking!

this recipe!

What You’ll Need

Ingredients

• 2 salmon fillets (skin-on or off)
• 4 cups chicken broth (or vegetable broth)
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 pack thin ramen noodles (or angel hair pasta)
• 2 soft-boiled eggs, halved
• 1/2 cup sliced green onions
• 1/4 cup shredded carrots
• 1/2 cup sliced mushrooms (shiitake or cremini)
• 1 tbsp sesame seeds
• Salt & pepper to taste

Tools

• Medium pot
• Small saucepan
• Cutting board
• Knife
• Tongs
• Whisk
• Ladle

👩‍🍳 Pro Tips!

1. Don’t overcook the salmon! Keep it tender by cooking it just until it flakes easily with a fork.
2. Use fresh ginger and garlic. It makes a big difference in flavor.
3. Cook the noodles separately. This keeps them from soaking up too much broth and getting soggy.
4. Adjust the seasoning. Add more soy sauce for saltiness, honey for sweetness, or vinegar for tang.
5. Make it kid-friendly. Serve the broth and noodles separately so little ones can eat it the way they like!

Make-Ahead Tips

• The broth can be made 1-2 days ahead and stored in the fridge. Just reheat before serving.
• Soft-boiled eggs can be made ahead and kept in the fridge for up to 3 days.

How to Make Salmon Ramen

1️⃣ Cook the Salmon

• Heat 1 tbsp sesame oil in a pan over medium heat.
• Season 2 salmon fillets with salt & pepper, then place them skin-side down.
• Cook for 3-4 minutes per side until golden brown and flaky. Remove and set aside.

2️⃣ Make the Broth

• In a medium pot, heat 1 tbsp sesame oil.
• Add 2 minced garlic cloves and 1-inch grated ginger, stirring until fragrant.
• Pour in 4 cups chicken broth, 2 cups water, 2 tbsp soy sauce, and 1 tbsp miso paste.
• Stir in 1 tbsp rice vinegar and 1 tsp honey. Simmer for 10 minutes.

3️⃣ Cook the Noodles

• In a separate pot, bring water to a boil.
• Add thin ramen noodles and cook according to package instructions (about 2-3 minutes).
• Drain and set aside.

4️⃣ Assemble the Ramen

• Divide the cooked noodles into bowls.
• Ladle hot broth over the noodles.
• Top with flaky salmon, soft-boiled egg halves, shredded carrots, sliced mushrooms, and green onions.
• Sprinkle with sesame seeds.

🥡 Leftovers & Storage

• Store leftovers separately! Keep the broth, noodles, and toppings in separate containers.
• Reheat the broth in a pot over medium heat.
• Noodles should be reheated quickly in hot water for a few seconds to prevent them from getting mushy.
• Salmon can be reheated gently in a pan or eaten cold on top of the ramen.

Time to Dig In!

This homemade salmon ramen is easy, flavorful, and perfect for the whole family. Give it a try, and let me know how it turns out! Did your kids love it? Have any fun twists? Drop a comment below—I’d love to hear from you! 🍜💛