Firecracker Salmon with Vegetable Lo Mein


My favorite food is hands down Chinese! I’ve had more Mongolian Beef and Chicken in my lifetime than I care to admit. It’s my go to take out. My guilty pleasure and always my, it’s all about me dinner, when my husband is out of town and I don’t want to cook. Recently, I’ve started trying to make my own to save both money and my belly. Plus, having children with food allergies, you never know what exactly is in take out food so making it myself has been a must if I’m going to get it. So far, I’ve successfully recreated a few entrees and sides. Orange chicken, Mongolian Chicken, Chow Mein and Fried Rice to name a few. Today’s dish was new to me. I had the salmon and wanted an Asian inspired dish so I went with it. And I’m so glad I did! My mouth waters every time I think about the deliciousness of this meal! Not to mention the vitamins and Nutrients this whole meal packs!

As always, to make it gluten free use gluten free noodles, use the name brand ones not the brown rice kind, they won’t hold up to the tossing. Also, use gluten free soy sauce. This meal is dairy and meat free.

First, bring a pot of water to a roiling boil.  Once boiling add either lo mein rice pasta or linguine noodles and cook for two minutes less than the time stated on the box.  Pre-heat an oven to 375 degrees.

For the salmon marinade, in a small bowl mix together 1 Tablespoon ginger (fresh grated or paste, 1 teaspoon if using dried ground), 2 Tablespoons of garlic paste, 1/4 cup soy sauce, 2 Tablespoons brown sugar, 1Tablespoon olive oil, a dash or salt and pepper.  For the firecracker spice add 1 teaspoon to 2 Tablespoons of Sriracha and 1/4 tsp red pepper flakes. Wisk together. Place salmon in a glass dish and cover with marinade. Set aside for 10 minutes while chopping the veggies.

While salmon marinates chop the bok choy and green onion. As pictured, cut green onion stem longer. Save whites and shorter green pieces for garnish. Gather one cup matchstick carrots and one cup of snap peas in separate bowl.

Place the glass dish with the salmon in the pre-heated oven for 25 minutes.

Next, get another small bowl, although you can use the same one as the salmon (there was no fish in it so its safe and the flavors will just add to the sauce). Mix together 1/4 cup soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, 1 tsp garlic paste, and 1/4 cup Hoisin sauce.


In a large skillet (or wok) add 1 TB of olive oil and 1 tsp sesame seed oil, heat oil on high heat.  Once the skillet is hot, add the vegetables in this order: snap peas, matchstick carrots, bok choy and green onion stems.  Stir together on high heat making sure not to leave the veggies sitting (keep stirring or they will burn or get soggy).


When vegetables are crisp add the pasta and stir fry/ toss.


Cook for about 2-5 minutes or until sauce coats the noodles.  You don’t want to cook too long, it will make everything soggy. Take off the heat and immediately place in a serving bowl or plate. Toss a few pinches of toasted sesame seeds and set aside.


Once salmon has finished baking set oven on Boil at 500 degrees and allow the marinate to form a glaze. Boil for 2-3 minutes and remove.

Serve about two cups of lo mein and one piece of salmon on top. Serve with toasted sesame seeds, red pepper flakes, and green onions.


Firecracker Salmon with Vegetable Lo Mein

  • Servings: 4
  • Difficulty: easy
  • Print

Healthy Take Out never taste so good!


    For the Salmon:
  • 4 salmon filets
  • 2 TB garlic paste
  • 1/4 cup soy sauce
  • 2 TB brown sugar
  • dash of salt and pepper
  • 1 tsp to 2 TB sriracha
  • 1/4 red pepper flakes
  • 1 TB olive oil
  • 2 or 3 green onion whites thinly chopped
  • For the Lo Mein:

  • 1/4 cup soy sauce
  • 1 tsp fish sauce
  • 1 tsp + 1 tsp sesame seed oil
  • 1 tsp garlic paste
  • 1/4 cup Hoisin sauce
  • 1 TB olive oil
  • 2 cups fresh snap peas
  • 1 cup matchstick carrots
  • 1 bok choy, chopped
  • 3 green onions green parts chopped to one inch
  • 1 lb linguine or box of lo mein noodles


  1. Pre-heat oven to 375 degrees and boil a pot of water. In the pot of boiling water add the pasta and cook to the directions on the box minus one minute for al dente. Drain and set aside.
  2. Place the salmon in a glass oven safe dish. In a small bowl add the rest of the Salmon ingredients and whisk together. Pour over the salmon fillets and allow to marinate for 10 minutes.
  3. In another small bowl, mix together soy sauce, fish sauce, the 1 tsp sesame seed oil, garlic paste, and Hoisin sauce.
  4. Place salmon in pre-heated oven for 25 minutes.
  5. In a wok or large skillet on high heat add the remaining sesame seed oil and olive oil. Once hot, add the snap peas and carrots. Cook while stirring for 2 minutes. Add bok choy and green onions and stir while cooking for another 2 minutes. Add cooked pasta and mix.
  6. Add sauce and continue to mix/cook for another 2-3 minutes until all noodles and vegetables are coated. Remove from heat and place in a serving dish.
  7. Once the salmon is cooked, turn oven on Broil for 2-3 minutes or until glazed.
  8. Serve salmon on lo mein with toasted sesame seeds, more red pepper flakes and green onion.

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