Salmon Udon with Sizzling Lemongrass Scallion Oil
Ingredients
For the Salmon
- 1½ – 2 lb salmon fillets skin on
- Kosher salt
- Red chili flakes
- Minced dried garlic not garlic powder
- 1 – 2 tsp coconut aminos or yuzu ponzu
- Avocado oil spray or light drizzle
For the Lemongrass–Scallion Oil
- ½ cup neutral oil (avocado oil preferred)
- 5 – 6 scallions thinly sliced (white + green parts)
- 3 stalks lemongrass finely minced (tender inner stalk only) or 2–2½ tsp lemongrass paste
- 1 Fresno chile thinly sliced (seeds optional)
- 1½ tsp freshly grated ginger
- 1 garlic clove finely grated
- ¾ tsp kosher salt
- 1 tbsp coconut aminos or yuzu ponzu (yuzu ponzu preferred if available)
For the Udon
- 12 oz fresh or shelf-stable udon noodles
- Reserved udon cooking water as needed
Directions
Roast the salmon
- Heat oven to 425°F. Line a sheet pan with parchment.
- Pat the salmon very dry, then place it skin-side down.
- Season evenly with kosher salt, a pinch of chili flakes, and minced dried garlic.
- Drizzle lightly with coconut aminos, then finish with a spritz or light drizzle of avocado oil.
- Roast for 15 minutes, until just cooked through and still juicy in the center.
- Transfer to a platter.
Cook the udon
- Cook udon according to package directions.
- Reserve ½ cup of the cooking water, then drain.
Make the lemongrass–scallion oil
- Heat neutral oil in a small saucepan over medium heat until shimmering but not smoking.
- Add scallions, lemongrass, Fresno chile, ginger, garlic, and salt. Everything should sizzle immediately.
- Cook 20–30 seconds, just until fragrant and bright green.
- Remove from heat.
- Stir in coconut aminos or ponzu off heat.
Assemble
- Toss hot udon with 2–4 tbsp of the scallion oil, loosening with a splash of reserved noodle water if needed.
- Top with salmon and spoon more scallion oil over everything.
- Serve immediately.
Recipe Notes: You can use Trader Joe’s Chili Garlic seasoning instead of the chili flakes and minced garlic.