Instant Ramen with Salmon

Last reviewed on 4 October 2026

Flaked salmon pieces cooked with rice and vegetables in a pan
Prep: 2 mins
Cook: 8 mins
Serves: 1
Difficulty: Beginner

Adding salmon to cheap instant ramen is one of the best ten-minute meals there is. Cooked leftover salmon, a can of salmon, or a small fresh piece cooked in the same pan all work. The trick is to use only part of the seasoning packet (they are very salty) and build a little extra flavour with miso, soy, garlic or chilli oil instead.

Ingredients

  • 1 packet instant ramen (any flavour; chicken, soy or miso work best with salmon)
  • 2 cups (480 ml) water
  • 3–4 oz (85–115 g) cooked salmon, flaked — leftover, hot-smoked, or canned and drained
  • 1 egg
  • 1 teaspoon white miso or ½ teaspoon soy sauce (optional)
  • A handful of spinach, bok choy or frozen peas/corn
  • 1 green onion, sliced
  • To finish: toasted sesame oil, chilli oil or sriracha, sesame seeds, a squeeze of lime

Instructions

  1. Bring the water to a boil in a small saucepan. Stir in about half of the seasoning packet and the miso or soy sauce, if using. Taste later and add more seasoning only if needed.
  2. Add the noodles and cook for 1 minute. Add the greens or frozen vegetables.
  3. Crack the egg into the pan, away from the noodles, or stir it into the broth for egg ribbons. Cover and cook for 2 minutes for a soft-poached egg.
  4. Lay the flaked salmon on top for the last 30–60 seconds just to warm it through — any longer and cooked salmon dries out.
  5. Tip into a bowl, scatter with green onion and finish with a few drops of sesame oil, chilli oil, sesame seeds and lime.

Using fresh salmon

Cut a 4 oz (115 g) skinless fillet into 1-inch (2.5 cm) cubes and season with salt, pepper and a little soy sauce. Sear in a hot oiled pan for 1–2 minutes per side, then set aside while you make the noodles in the same pan. Or simmer the cubes in the broth for 2–3 minutes before adding the noodles, until opaque.

Seasoning ideas for salmon on ramen

  • Teriyaki: toss warm flakes with a spoonful of teriyaki sauce.
  • Garlic-chilli: fry a sliced garlic clove in 1 tablespoon oil until golden, add chilli flakes and pour over the bowl.
  • Furikake or togarashi: a sprinkle over the salmon adds crunch and heat.
  • Miso butter: mash ½ teaspoon miso with 1 teaspoon butter and melt it into the hot broth.
  • Everything-bagel or lemon-pepper: surprisingly good with hot-smoked salmon.

For a from-scratch bowl see easy salmon ramen; more ideas for leftovers are in leftover salmon recipes.

A note on salt

A full instant-noodle seasoning packet often contains well over half of the recommended daily sodium limit; check the label on yours. Using half the packet, adding vegetables and flavouring with aromatics instead is an easy way to cut it.

Questions

Can you add canned salmon to ramen?

Yes. Drain it, remove any skin or larger bones if you prefer, and add it at the end just to warm through. Canned pink or sockeye salmon both work.

Can you cook raw salmon in ramen broth?

Yes, if it is cut small: 1-inch cubes cook in simmering broth in about 2–3 minutes. Whole fillets are better seared separately.

Is ramen and salmon a good combination?

Yes. Salmon's richness suits salty, savoury ramen broths, especially miso, soy and chicken flavours, and adds protein and omega-3 fats to an otherwise noodle-heavy meal.