Zesty chilli salmon with courgette and ginger noodles

A delicious and healthy way to enjoy Norwegian salmon- the salmon is glazed in an orange and sweet chilli dressing which bursts with flavour, placed on ginger noodles and a bed of fresh lemony courgette this is a delicious and simple way to enjoy fresh salmon.

I’ve always loved the combination of salmon and noodles, and when the Norwegian Seafood Council asked me to create an easy supper using their salmon from Norway, I wanted to create something served with noodles, but with a real burst of flavour to complement the salmon. I chose an orange and chilli glaze, as it turns beautifully sticky when it’s baked in the oven, and the orange zest really packs in extra flavour.

When it’s baked like this, salmon really comes out with the most beautiful consistency- it’s very tender and falls apart perfectly. I’ve made a very simple ginger and soy dressing to give the noodles a little flavour of their own, and the freshness of the lemony courgette complements the flavour packed salmon and adds a little crunch into the whole dish.

You can watch the step-by-step video below to see how easy this is to throw together (if you are having any problems watching it you can click here to view it on YouTube (and don’t forget to subscribe to my YouTube Channel!). The full recipe is detailed below.

I bought my Norwegian salmon in Tesco, but it is available in most major supermarkets.

This post was sponsored by the Norwegian Seafood Council


My Recipe

Serves: 2
Syns: 1.5 per portion (sweet chilli sauce and orange juice)
Healthy Extra: none


  • 2 Norwegian salmon fillets
  • zest and juice of 1 orange
  • 1 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 courgette
  • Juice of 1/2 lemon
  • thumb-sized piece of ginger
  • 2 nests of noodles
  • Coriander to garnish


  1. Pre-heat the oven to 180c
  2. Zest and juice the orange (put half the zest aside for garnish)
  3. Mix together half the orange zest, 1 tbsp soy sauce and the orange juice
  4. Place the salmon fillets on parchment paper in a baking dish, and pour over the glaze, making sure the fillets are fully covered. Pop in the oven for 15 minutes.
  5. Using a potato peeler, ribbon the courgette, and squeeze over the lemon juice, set aside.
  6. Peel and grate the ginger, and mix together with 1tbsp soy sauce.
  7. Cook your noodles according to the packet instructions. Once they are cooked, drain and toss with the soy/ginger dressing. Divide into bowls. top with the ribboned courgette, and then place a salmon fillet on top of each
  8. Serve sprinkled with the remaining orange zest, and chopped coriander.

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