This 5-ingredient oven baked salmon ramen is the kind of weeknight dinner that feels almost too easy for how comforting it turns out. Using frozen raw salmon slices and dry ramen noodles right in the baking dish keeps prep simple, and the oven does most of the work. It’s a practical family-style meal with tender salmon, saucy noodles, and a cozy homemade feel that’s especially handy on busy evenings when you need dinner on the table without a lot of fuss.
Serve this salmon ramen with a simple cucumber salad, steamed broccoli, roasted green beans, or a quick bowl of edamame to round out the meal. If you want a little extra freshness, a squeeze of lime or lemon over the top works nicely, and for folks who like a little heat, a side of chili crisp or sriracha makes a great add-on at the table.
5-Ingredient Oven Baked Salmon Ramen
Servings: 4
Ingredients
4 frozen raw salmon slices, about 1 to 1 1/4 pounds total
2 packs dry uncooked ramen noodles, seasoning packets discarded
2 1/2 cups low-sodium chicken broth or water
1/4 cup soy sauce
2 tablespoons honey
Directions
1. Preheat the oven to 400°F. Lightly grease a 9x13-inch oven-safe baking dish so the noodles are less likely to stick around the edges.
2. Place the dry ramen noodles in the baking dish in an even layer, breaking them apart just enough so they fit comfortably without turning them into crumbs.
3. In a measuring cup or small bowl, stir together the chicken broth, soy sauce, and honey. Pour the mixture evenly over the noodles.
4. Arrange the frozen salmon slices on top of the noodles. Spoon a little of the liquid over the salmon so the tops stay moist as they bake.
5. Cover the dish tightly with foil and bake for 25 minutes. Carefully uncover and gently separate the noodles with a fork or tongs so they finish cooking evenly.
6. Return the dish to the oven uncovered and bake 8 to 12 minutes more, or until the salmon flakes easily and the noodles are tender. If the dish looks dry, add a small splash of hot water or broth before serving.
7. Let it rest for 5 minutes, then gently toss some of the noodles into the sauce around the salmon and serve warm straight from the baking dish.
Variations & Tips
Add a vegetable boost: Tuck in a few handfuls of baby spinach, shredded carrots, or thinly sliced bell peppers during the last 10 minutes of baking for extra color and an easy way to make dinner feel more complete.
For picky eaters: Keep the flavor mellow by using less soy sauce and serving the salmon in larger pieces instead of flaking it through the noodles. Sometimes kids are happier when they can see each part of dinner clearly.
Use what broth you have: Chicken broth gives a nice savory base, but vegetable broth or even water will still work well. If you use water, be sure not to skip the soy sauce and honey since they carry much of the flavor.
Watch the noodle texture: Different ramen brands can soften at different rates. Check the dish when you remove the foil, and if the noodles seem dry or firm, add a few extra tablespoons of hot broth before finishing uncovered.
Make it a little fancier: A sprinkle of sliced green onions, sesame seeds, or a drizzle of chili oil on top just before serving can make this very simple casserole-style meal feel extra special without adding much work.