Easy Salmon Ramen
Last reviewed on 4 October 2026
Yes, salmon belongs in ramen. A seared fillet sitting on top of noodles in a savoury miso-soy broth, with a jammy egg and some greens, is one of the fastest ways to make a weeknight bowl feel like a proper meal. This version takes about 25 minutes: the broth simmers while the salmon sears and the eggs cook, and the noodles are boiled separately so the broth stays clean.
Want a deeper, more Japanese-style bowl? Try the miso salmon ramen with a marinated egg. Short on time? The instant ramen with salmon upgrade uses a packet of noodles and leftover or canned salmon.
Ingredients
- 2 salmon fillets (about 6 oz / 170 g each), skin on or off
- 1 teaspoon neutral oil
- Salt and black pepper
- 2 eggs
- 4 cups (1 litre) low-sodium chicken or vegetable broth
- 2 tablespoons white or red miso paste
- 1 tablespoon soy sauce, plus more to taste
- 1 tablespoon mirin (or 1 teaspoon sugar)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 1 teaspoon toasted sesame oil
- 2 baby bok choy, halved lengthwise
- 2 portions ramen noodles (fresh, dried, or 2 instant-noodle blocks with the seasoning packets discarded)
- 2 green onions, thinly sliced
- Optional: sesame seeds, nori, chilli oil, corn, sliced mushrooms
Instructions
- Soft-boil the eggs: lower the eggs into boiling water and cook for 6½–7 minutes, then move them to iced water. Peel when cool enough to handle.
- Pat the salmon dry and season with salt and pepper. Heat the oil in a skillet over medium-high heat and sear the salmon, skin or presentation side down first, for 3–4 minutes until golden. Flip and cook 2–3 minutes more until the centre reaches about 125°F (52°C) for medium, or 145°F (63°C) if you prefer it fully cooked. Rest on a plate.
- While the salmon cooks, bring the broth, soy sauce, mirin, ginger and garlic to a gentle simmer in a saucepan. Whisk the miso with a ladle of the hot broth in a small bowl until smooth, then stir it back into the pot. Keep the broth just below a boil from here on so the miso keeps its flavour.
- Add the bok choy to the broth and simmer for 2 minutes. Meanwhile, cook the noodles in a separate pot of boiling water according to the packet (usually 2–4 minutes) and drain. Cooking them separately keeps the broth clear and stops it turning starchy.
- Taste the broth and adjust with more soy sauce or miso. Stir in the sesame oil.
- Divide the noodles between two deep bowls, ladle over the hot broth and bok choy, then add the salmon in large flakes or whole. Halve the eggs and add them with the green onions and any extra toppings. Serve straight away.
Which broth to use for salmon ramen
- Chicken broth + miso (this recipe): the easiest all-rounder. Rich enough to stand up to salmon without masking it.
- Dashi + miso: lighter and more seafood-forward; the classic Japanese pairing for fish. Instant dashi granules dissolved in water work fine.
- Vegetable broth + miso: lighter and slightly sweet; add a splash more soy sauce and a strip of kombu for depth.
- Shoyu (soy) broth without miso: clearer and saltier; good if you want the salmon's flavour to come through more.
Avoid very rich pork (tonkotsu-style) broths: they tend to overwhelm salmon.
Tips & variations
- Seasoning the salmon: salt and pepper is enough, but a brush of teriyaki, a little miso mixed with honey, or a sprinkle of shichimi togarashi all suit ramen. See our salmon marinades and glazes.
- Crispy skin: leave the skin on, sear skin-side down until it releases easily, then place the salmon skin-up on the bowl so it stays crisp above the broth.
- Spicy salmon ramen: stir a teaspoon of chilli bean paste (doubanjiang) or gochujang into the broth, or finish with chilli oil.
- Use leftovers: flake cooked or canned salmon into the bowl at the end; just warm it in the broth for 30 seconds.
- Miso choice: white miso is milder and sweeter, red miso is saltier and stronger. Start with less red miso and add to taste.
- Noodles: fresh ramen, dried ramen, instant blocks, udon or rice noodles all work; adjust cooking time to the packet.
Topping ideas
- Soft-boiled or marinated egg (ajitama)
- Nori sheets, toasted sesame seeds and sliced green onion
- Sweetcorn, bean sprouts, sautéed mushrooms or spinach
- Menma (seasoned bamboo shoots) or pickled ginger
- Chilli oil, sriracha or a squeeze of lime
- Salmon roe (ikura) for a special-occasion bowl
Nutritional Information
Per serving (1 large bowl):
Figures are rough estimates based on typical ingredients; actual values vary with brands, portion sizes and the type of salmon used.
- Calories: about 800
- Protein: about 50g
- Sodium: high (roughly 2,000mg+), mainly from the broth, miso and soy sauce. Use low-sodium broth and reduced-salt soy sauce to bring this down.
Storage & reheating
Refrigerator: store broth, noodles and salmon separately in airtight containers and use within 2 days (cooked salmon keeps 3–4 days on its own).
Freezer: the broth (without noodles or egg) freezes well for up to 3 months.
Reheating: bring the broth back to a simmer, cook fresh noodles, and warm the salmon briefly in the broth so it does not dry out.
Salmon ramen FAQ
Can you put salmon in ramen?
Yes. Salmon is a popular ramen topping, especially with miso, shoyu or dashi-based broths. Sear or roast it separately and add it at the end so it stays moist, rather than boiling it in the broth.
What kind of broth is best for salmon ramen?
A miso broth built on chicken stock or dashi is the most reliable. Dashi gives a lighter, more seafood-forward bowl; chicken stock gives more body.
Which salmon is best for ramen?
Farmed Atlantic or coho stay moist in a hot broth; sockeye is leaner and firmer, so pull it from the pan a little earlier. Our types of salmon guide compares them.
Can I use instant ramen?
Yes. Discard or use only part of the seasoning packet and make the broth above, or follow our instant ramen with salmon shortcut.
How do I make a jammy ramen egg?
Boil a fridge-cold egg for 6½–7 minutes, then chill it in iced water. For a seasoned egg, marinate the peeled egg in equal parts soy sauce, mirin and water for a few hours — see the miso salmon ramen.