Looking for something easy but totally satisfying? This Sheet Pan Sticky Salmon and Noodles checks all the boxes. The salmon gets marinated in a sweet-savoury mix of honey, soy, ginger, and garlic, then roasted until perfectly tender. It all comes together with chewy rice noodles and crisp broccolini, finished on the same tray so the flavours really meld.

I love topping it with my Aunt Lily’s Chili Oil—aka the only chili oil recipe you’ll ever need. It’s quick, full of flavour, and clean-up is minimal.

Why You’ll Love this Recipe:

• Streamlined : With just one pot and one pan, this recipe keeps things simple without skimping on the results
• Bold, Balanced Marinade: The honey-soy-ginger combo hits that perfect sweet-savoury note and coats everything beautifully.
• Easy to Adapt: Use whatever noodles or greens you have on hand—this one’s hard to mess up.
• Great for Leftovers: Tastes just as delicious the next day, making it ideal for meal prep.

Prep for Sheet Pan Sticky Salmon and Noodles:

• Get your salmon into the marinade before doing anything else. That way it can soak up the flavour while you prep the rest.
• Rinse the broccolini and trim the ends if they’re looking a little dry.
• Chop the green onions, then zest a lime and slice it into wedges for garnish.
• You can also mince the garlic and grate the ginger now to keep things moving once you start cooking.

How to Make Sheet Pan Sticky Salmon and Noodles:

Step One:

Preheat the oven to 425°F.

Step Two:

Make a quick marinade for the salmon by whisking together honey, soy sauce or tamari, sesame oil, minced garlic, grated ginger, and lime zest.

Step Three:

Pat the salmon filets dry and let them marinate for at least 15 minutes.

Step Four:

Meanwhile, bring a pot of water to a boil and cook your noodles of choice (I’m using rice noodles). Once al dente, drain, rinse, and hit with a touch of sesame oil to prevent sticking.

Step Five:

On a baking sheet lined with foil or parchment, place the marinated salmon in the middle and arrange the broccolini around it. Drizzle the broccolini with olive oil and season with a pinch of salt.

Step Six:

Roast for 15 minutes, then remove from the oven.

Step Seven:

Add the noodles to the baking sheet and toss gently so they soak up the marinade (you can add a little more sesame oil or soy sauce here if you like). Return to the oven for another 5 minutes.

Step Eight:

Garnish with green onion, lime wedges, and chili oil before serving.

Serving Suggestion

I love topping the salmon with some homemade chili oil! Here’s the recipe for my Aunt Lily’s Chili Oil…once you make a batch, you won’t go back to store-bought. 

How to Store Sheet Pan Sticky Salmon and Noodles:

Let everything cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in the microwave or in a pan over medium-low heat with a splash of water or soy sauce to loosen things up. The noodles may soak up the sauce as they sit, so a little extra moisture helps refresh the dish.

Substitutions:

• Noodles: I used rice noodles, but any kind you like will work—lo mein-style egg noodles, ramen, soba—just cook according to the package instructions.
• Rice: Prefer rice over noodles? Skip the noodles and serve the roasted salmon and broccolini over steamed rice instead.
• Vegetables: Broccoli, asparagus, or baby bok choy are all great swaps if you don’t have broccolini on hand.
• Marinade: No honey? Brown sugar or maple syrup will work in a pinch. Garlic and ginger paste are great substitutes if fresh isn’t available.

If you like this dish, here are a few other salmon dishes to try:

Sesame Glazed Salmon Bowl

Salmon with Norwegian Butter Sauce

Garlic Butter Salmon with Creamy Lemon Pasta

If you make this sheet pan salmon, tag me on Instagram/TikTok @britacooks—I’d love to see your version! xx