Chili Lime Salmon Noodle Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
An easy and delicious salmon noodle salad, filled with vegetables and tossed in a chili lime sauce.


  • 1 pkg Saucy Fish Co. Salmon with Chili Lime and Ginger Dressing

Salad Marinade:

  • 1/4 cup rice vinegar
  • 1 Tbsp fresh lime juice
  • 3 Tbsp organic cane sugar less if rice vinegar is seasoned
  • 1 1/2 Tbsp fish sauce
  • 1-2 tsp chili garlic sauce

For the Salad:

  • Udon Noodles blanched and cooled
  • 1 carrot matchsticked
  • 1/2 English cucumber matchsticked
  • 2 cups thinly sliced red cabbage
  • 1 1/2 cups edamame blanched and cooled

For Garnish:

  • Green onion chopped
  • Cilantro or parsley chopped
  • Unsalted peanuts chopped
  • Fresh lime wedges


  • Bake the salmon according to the package instructions and thaw dressing package as directed.
  • Meanwhile, prepare your vegetables and set aside. In separate bowls, soak edamame and udon noodles in boiling water (enough to cover) for 3 minutes. Drain and rinse with cold running water. Drain well and set aside.
  • Prepare the salad marinade by combining all the ingredients and mixing well. Set aside.
  • When salmon is cooked, carefully remove salmon to a bowl. Break in to chunks. Drizzle Chili Lime and Ginger dressing that came with the salmon over the chunks and toss to combine. Set aside.
  • To assemble salad, place udon noodles on bottom of plate or shallow bowl. Top with cut vegetables. Garnish with green onion, cilantro and peanuts. Drizzle with salad marinade (enough to moisten). Top with salmon. Toss to combine. Add more garnish ingredients as desired. Serve with fresh lime wedges for drizzling.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!