Honey Soy Salmon with Rice Noodle Salad and Cashew Crumble

This is one of those dishes I return to when I want something that feels light, fresh and a little bit special, without being overcomplicated. Sweet soy–glazed salmon is a classic for a reason, but paired with a crisp rice noodle salad and a crunchy cashew crumble, it becomes a plate that balances richness, texture and freshness beautifully.

The marinade does most of the hard work here — a simple mix of soy, honey and sesame that caramelises quickly and gives the salmon real depth. It’s the kind of recipe that works just as well for a relaxed midweek dinner as it does when you want to cook something impressive but unfussy, letting good ingredients and confident flavours speak for themselves.

By Paul Watters, Executive Chef and Ravish Magazine Columnist

Ingredients

Salmon & Marinade

• 2 salmon fillets (skin off, approx. 140–160g each)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1½ tbsp runny honey
• 1 tsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 small garlic clove, finely grated
• Freshly cracked black pepper

Rice Noodle Salad

• 120g rice noodles
• 1 small carrot, julienned
• ½ cucumber, julienned
• 1 spring onion, finely sliced
• Handful of mixed salad leaves or bean sprouts
• Fresh coriander or mint (optional)

Cashew Crumble

• 40g cashew nuts, roughly chopped
• Pinch of chilli flakes
• Pinch of sea salt

Method

Marinate the Salmon

Whisk together the light soy sauce, dark soy sauce, honey, vinegar, sesame oil, garlic and black pepper.
Place the salmon fillets in the marinade for 15–20 minutes, turning once.

Cashew Crumble

Toast the cashews in a dry pan over medium heat until golden.
Add the chilli flakes and sea salt, toss briefly, then remove from the heat.
Allow to cool slightly, then gently crush.

Rice Noodle Salad

Cook the rice noodles according to the packet instructions.
Drain and rinse under cold water.
Toss with the carrot, cucumber, spring onion, salad leaves and herbs, if using.

Cook the Salmon

Heat a non-stick or grill pan over medium-high heat.
Sear the salmon for 2–3 minutes per side, brushing with extra marinade.
Cook until caramelised and just cooked through.
Rest briefly, then slice if desired.

To Plate

Twirl the rice noodle salad into the centre of each plate.
Lay the salmon on top.
Spoon over any remaining warm marinade.
Scatter the cashew crumble generously.
Garnish with picked chives.

Optional finish: Add a squeeze of lime and a light dusting of chilli powder and sesame seeds.

Chef’s Tip

For extra depth, add a teaspoon of pickling liquid to the noodle salad as a light dressing — it lifts the soy and honey beautifully without overpowering the salmon.

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