This Sticky, Sweet, Spicy Asian Salmon is total goodness!
I was first inspired to make this salmon after my sweet friend Dale of The Daley Plate shared something similar on her feed! I quickly realized this was going to be one of my all-time favorite meals.
One of the star ingredients is gochujang, a spicy and sweet chili paste made with fermented soybeans. It’s becoming more popular in the West, so I didn’t even have to visit my favorite Asian market to pick it up. The flavors in this dish are bold yet balanced, allowing the rich, fatty deliciousness of salmon—nature’s perfect protein—to shine through.
Salmon is my favorite fish, and I feel like this dish is perfect for any occasion—whether it’s a cozy Sunday dinner, a quick weeknight meal, or an impressive dish for company. Talk about show-stopping! Once you sprinkle scallions, peanuts, cilantro, and chilies over the top, it looks like something straight out of a fancy restaurant. I can’t wait to have friends over and make this for them!
This meal is health food that doesn’t feel like health food. After spending time in California last week, I was overwhelmed (in the best way) by the fresh produce and vibrant flavors of Hollywood and San Diego. I couldn’t wait to get back in my kitchen and recreate those bright, fresh flavors.
I hope you don’t just try this—I hope you add it to your regular rotation! And don’t stop at salmon—this sauce would be incredible on chicken, shrimp, or even flank steak.
How to Make Sticky Sweet Spicy Asian Salmon & Rice Noodles
To start, whisk together all the ingredients for the noodle sauce and set it aside. The longer it sits, the better the flavors meld. Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Rinse and pat dry the salmon fillet to ensure a nice coating from the marinade.
In a bowl, whisk together the rice vinegar, tamari or soy sauce, gochujang, sambal, apricot jam or honey, mustard, and garlic until smooth. Pour the mixture over the salmon, making sure it is fully coated. Place the salmon on the prepared baking sheet and bake for 20-22 minutes, depending on your preferred level of doneness. If you enjoy medium-well, check for doneness a little earlier.
While the salmon is baking, cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water and transfer them to a large bowl. Add the sliced cucumber, red bell pepper, and any other vegetables you have on hand, such as carrots or cabbage. Pour half of the garnishes and the noodle sauce over the noodles, then toss everything together to combine.
Once the salmon is done, sprinkle half of the remaining garnishes over the top. Serve the salmon alongside the dressed noodles, using any leftover noodle sauce as an extra drizzle over the fish. This dish is best enjoyed fresh, with every bite bursting with sticky, sweet, spicy goodness.
Ingredient Spotlight: Why Gochujang is a Game Changer
If you’ve never cooked with gochujang before, get ready for a flavor explosion! This thick, fermented Korean chili paste is a powerhouse ingredient that brings a deep, savory heat with just the right amount of sweetness and umami. Unlike other chili pastes that are purely spicy, gochujang has a rich, complex depth thanks to its fermentation process, which develops a subtle sweetness and tangy undertones.
Traditionally made from red chili powder, glutinous rice, fermented soybeans, and salt, gochujang has been a staple in Korean cooking for centuries. It’s commonly used in marinades, stews, bibimbap, and even dipping sauces. In this recipe, it’s the key ingredient in the sticky, spicy-sweet glaze that coats the salmon, helping to create a beautiful caramelized finish when baked.
Where to Find Gochujang & Substitutes
Luckily, gochujang has become more widely available in grocery stores, often found in the Asian foods aisle or at specialty markets. If you can’t find it, you can substitute with a mix of Sriracha and miso paste for a similar balance of heat and umami, or simply use Sriracha with a touch of honey for a milder, sweeter alternative.
Once you try gochujang, you’ll find yourself reaching for it again and again—it’s perfect for jazzing up stir-fries, glazes, dressings, and even burgers. This is one ingredient worth keeping in your kitchen!
More Recipes from Rustic Joyful Food
If you loved this Sticky Sweet Spicy Asian Salmon & Rice Noodles recipe, you’ll love any of these equally delicious recipes!
- Sticky, Spicy Asian Beef Bowls
- Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns
- Crispy, Sweet Chili & Sesame Shrimp
- Baked Tomato Bruschetta Salmon
- Loaded BBQ Salmon Filet
Sticky Sweet Spicy Asian Salmon & Rice Noodles
Equipment
- Rimmed baking sheet
- parchment paper
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Tongs or salad servers
Ingredients
Salmon & Marinade
- 2 pounds of your favorite salmon fillet
- ¼ cup rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon gochujang or Sriracha if unavailable
- 1 tablespoon sambal
- 1-2 teaspoons apricot jam or honey
- 1 teaspoon yellow mustard
- 1 clove fresh garlic crushed
Noodles & Vegetables
- 16 ounces rice noodles such as vermicelli
- 1 English cucumber sliced into matchsticks
- 1 red bell pepper thinly sliced
Noodle Sauce
- ½ cup rice vinegar
- ½ cup tamari or soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sambal
- 1 fresh clove garlic crushed
- ½ teaspoon black pepper
Garnishes
- 1 cup chopped cilantro
- 2 tablespoons toasted sesame seeds
- 1 cup chopped dry-roasted salted peanuts
- 2-3 Fresno chilies thinly sliced
- 1 cup green onions sliced
Instructions
- Prepare the Noodle Sauce: Whisk together all the noodle sauce ingredients and set aside. The sauce tastes better as it sits and melds.
- Prepare the Salmon: Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Rinse and pat dry the salmon fillet.
- Make the Marinade: In a bowl, whisk together the rice vinegar, tamari or soy sauce, gochujang, sambal, apricot jam or honey, mustard, and garlic until smooth. Pour over the salmon, ensuring it is fully coated.
- Bake the Salmon: Place the salmon on the prepared baking sheet and bake for 20-22 minutes for well-done fish. If you prefer medium-well, check for doneness earlier.
- Cook the Noodles: Prepare the rice noodles according to the package instructions. Rinse with cold water and transfer to a large bowl.
- Assemble the Noodles: Add the sliced cucumber, red bell pepper, and any other vegetables you have on hand (such as carrots or cabbage). Toss with half of the garnishes and the noodle sauce.
- Finish and Serve: Sprinkle half of the garnishes over the cooked salmon. Serve alongside the dressed noodles, adding any leftover noodle sauce over the salmon if desired.