Print Recipe

Ramen Noodle Salad with Salmon

This Crunchy Ramen Noodle Salad with salmon is a unique version of the potluck classic salad with toasted almonds and a sweet Asian style dressing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6 servings
Calories: 405kcal
Author: Kristin


  • 16 ounces salmon
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 2 packages uncooked Ramen noodles seasoning discarded
  • 1 package coleslaw mix
  • 3 green onions diced
  • 2 tablespoons fresh parsley

Salad Dressing

  • 3 tablespoons cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoons granulated sugar
  • 1 tablespoon honey
  • 3/4 cups vegetable oil


  • Preheat oven to 400 degrees. Arrange salmon in a large baking dish and season with a pinch of salt. bake for 16-18 minutes, or until cooked through. Transfer to a plate; remove skin and discard. Gently flake salmon apart and set aside.
  • Break uncooked Ramen noodles into small pieces (discard seasoning packets). Spread noodles, sesame seeds and almonds on a rimmed baking sheet and bake in the 400 degree oven for about 5 minutes or until golden. Set aside to cool while you prepare the rest of the salad.
  • Pour coleslaw mix into a large bowl, Stir in green onions and parsley
  • In a tightly sealed container, shake together oil, rice vinegar, soy sauce, sugar, honey and Worcestershire sauce, until well combined. Set aside until ready to serve.
  • When ready to serve, gently stir in salmon, ramen noodles, almonds and sesame seeds. Pour dressing over coleslaw mix and gently toss to coat completely.


Calories: 405kcal | Carbohydrates: 8g | Protein: 17g | Fat: 35g | Saturated Fat: 23g | Cholesterol: 42mg | Sodium: 397mg | Potassium: 461mg | Fiber: 1g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 42mg | Iron: 1.4mg