Salmon with Ramen

I am so excited to be able to share this recipe with you! My husband is such an amazing at-home chef and I've been begging him for this recipe. Hope you enjoy it as much as I do!

Ramen has become all the craze and there is honestly nothing better than it on a cool night to warm up the bones.  The only problem is that the dish can take over 24 hours to create the broth alone.  None of us have the time nor desire, so I created a shortcut to get almost as “fall to your knees good” as the Ipudos of the ramen world. 

salmon with ramen

Ramen for 2-4



  • 2 tbsp sesame oil
  • 3 cloves of minced garlic
  • 1 tbsp minced ginger
  • diced shitake mushrooms 
  • 1 tbsp soy sauce
  • chicken or vegetable broth (32oz)
  • 3 tbsp white miso paste
  • 2 packages of ramen


  • 1 lb piece of salmon
  • 1/4 cup of mayonnaise
  • 1 tsp sriracha
  • lime zest
  • 1 tsp of lime juice
  • salt and pepper

Toppings (optional)

  • egg
  • sliced scallions
  • bean sprouts
  • steamed bok choy
  • chili sauce, bonito flakes and mirin



Start off with 2 tbsp of sesame oil in a large stock pot and add in 3 cloves of minced garlic and 1 tbsp of minced fresh ginger. Heat on medium for 1 minute until fragrant and then add diced shitake mushrooms (as many as you like) and cook for a few minutes until softened. Add 1 tbsp of soy sauce and cook an additional minute. Follow this up with a full carton (32oz) of chicken or vegetable broth. Raise heat to get a boil and then reduce to a simmer for 20 minutes.  After 20 minutes whisk in 3 tbsp of white miso paste and then simmer while you prepare the rest of the dish. 


For this recipe, I am using salmon but ramen goes amazing with chicken, steak, and most definitely pork.  Preheat broiler and set oven rack to about 6 inches below broiler element. Meanwhile, in a small bowl, stir together 1/4 cup of mayonnaise, 1 tsp sriracha, lime zest and 1 tsp of lime juice. Season a 1 lb piece of salmon with salt and pepper and lay it on a rimmed baking sheet lined with aluminum.  Rub the sauce over the salmon and broil it for 5 minutes or until it reaches a perfect medium rare of 115-125° F.  Keep an eye that the salmon does not over brown.  If you find it is, you can bake the rest of the way at 400°F or put the salmon on a lower rack.


As your salmon comes to a finish, it is time to add the ramen into the broth to cook.  Ramen packages can be found anywhere these days and for this recipe 2 packs will do, unless you love the noodle and in that case throw in a 3rd!  But before you throw it in, raise the heat on your broth to high, wait for a boil and then cook as per instructions on the ramen package.


At this point you are ready to add your broth and ramen to a large bowl and gently place your salmon on top. But you are not done yet as toppings are the best part! There are so many things you can add in to jack up the flavor. You can add in some chili sauce for heat or bonito flakes for a great smoky savory flavor.  My favorite add ins are sliced scallions, steamed bok choy, bean sprouts and the 6 minute boiled egg!  You can make the egg while the broth and salmon are cooking.  Just simply add an egg to boiling water for exactly 6 minutes and then immediately take it out. Run it under cold water to stop the cooking process.  As you are running it under the cold water,  gently peel the shell off, slice it in half and lay it on top of the ramen.