⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

Sweet, savory, and spicy — this Miso-Honey Salmon over Chili Crisp Butter Noodles is a great weeknight treat. The salmon is glazed with a rich, caramelized miso-honey sauce that gets sticky and golden in the oven, then served over silky noodles tossed in brown butter and chili crisp.

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*Sticky miso-honey salmon resting on a bed of chili crisp butter noodles*

There’s something so satisfying about taking familiar pantry staples and turning them into something totally unexpected. This dish was born out of one of those “what do I have in the fridge” nights, and now I make it at least once a month. The miso and honey together create a deeply savory-sweet glaze that clings beautifully to the salmon, and when it hits that hot oven, it bubbles and blisters in all the best ways.

But what really takes this over the top? The noodles. Oh my gosh, the noodles. Instead of going with a traditional soy or sesame dressing, I browned a little butter (just until it smells like toasted hazelnuts), then stirred in a good spoonful of chili crisp. The result is spicy, nutty, rich, and wildly addictive. It’s the kind of sauce that makes you want to lick the bowl when no one’s watching. (And let’s be honest, even if someone is watching.)

This recipe is weeknight-friendly but fancy enough to serve to friends. It’s cozy and satisfying without being heavy, and the contrast between the spicy noodles and that caramelized salmon is chef’s kiss. If you’re into bold flavors and easy wins, this one’s for you.

🍽️ Servings: 2 • 🔥 Calories/Serving: 620

Ingredients

For the Salmon:

2 (6 oz) salmon fillets, skin removed
2 tbsp white miso paste
1 tbsp honey
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil

For the Noodles:

6 oz wide egg noodles or fettuccine
2 tbsp unsalted butter
1½ tbsp chili crisp (like Lao Gan Ma or Momofuku)
1 tsp soy sauce
½ tsp garlic powder
1 tsp lemon juice (or rice vinegar)

For Garnish:

1 tsp toasted sesame seeds
2 tbsp sliced scallions

Steps

Step 1

Preheat your oven to 400°F (200°C) and line a small baking dish with foil or parchment.

Step 2

In a small bowl, mix miso paste, honey, soy sauce, rice vinegar, and sesame oil to form a glaze.

Step 3

Pat the salmon fillets dry, place them in the baking dish, and spread the glaze evenly over the tops.

Step 4

Bake for 12–15 minutes, or until the salmon is just cooked through and the glaze is caramelized.

Step 5

While the salmon bakes, cook your noodles according to package directions. Reserve ¼ cup pasta water, then drain.

Step 6

In the same pot over medium heat, melt the butter and let it brown slightly until golden and nutty, about 2–3 minutes.

Step 7

Stir in the chili crisp, soy sauce, garlic powder, and lemon juice. Add the noodles back in with a splash of pasta water to coat.

Step 8

Divide the noodles between two bowls, top with glazed salmon, and garnish with sesame seeds and scallions.

Make it your own!

🥬 Add some greens
Toss in a handful of sautéed spinach or steamed bok choy for a veg boost.
🐟 Try it with trout
This glaze is just as good on steelhead or arctic char!
🍜 Go gluten-free
Use rice noodles and tamari instead of wheat noodles and soy sauce.