Grilling salmon is one of the easiest and most rewarding meals to make. These Grilled Togarashi Salmon Rice Noodle Bowls pair simply grilled, spice-crusted salmon with a vibrant stir-fry of cabbage, mushrooms, and bell peppers in a Korean-inspired sauce. The result is a satisfying, balanced bowl that is spicy, savory, and bright — a recipe you’ll return to again and again.
Traeger Grilled Togarashi Salmon
We enjoy a lot of salmon here. When fresh, ocean-caught Coho or other wild Pacific salmon is available, it is hard to beat. This recipe, however, adapts well to any salmon you can buy, and even to other firm-fleshed fish like trout or steelhead. The defining flavor comes from togarashi — a Japanese chili and citrus spice blend that adds heat, sesame, and a touch of umami.
Recipe Shopping List
Here is a simple list of what you’ll need. For exact amounts, follow the recipe card below.
- Salmon fillets
- Togarashi seasoning
- Onion
- Bell peppers (assorted colors)
- Mushrooms
- Green onions
- Soy sauce
- Mirin
- Honey
- Rice wine vinegar
- Gochujang
- Lemon
- Red chili flakes or powder
- Cornstarch
- Rice noodles
- Sesame oil
How To Make This Recipe
Below is a concise overview of the process. The full recipe with ingredient amounts and step-by-step instructions appears in the recipe card.
- Preheat your grill or oven — We use a Traeger set to 400°F, but an oven or other grill at the same temperature works fine.
- Prep the vegetables and sauce — Slice onions, bell peppers, and mushrooms. Whisk together the sauce ingredients so it’s ready to go.
- Soak or cook the rice noodles — Prepare rice noodles according to the package directions, rinse, and set aside.
- Season and grill the salmon — Pat fillets dry, season generously with togarashi, and place a small pat of butter on each. Grill at 400°F for about 6–8 minutes, or until cooked to your preferred doneness. Medium to medium-rare is excellent for salmon.
- Stir-fry the vegetables — Heat oil in a wok or skillet on medium-high, stir-fry vegetables until tender-crisp, then add the sauce and cook until it thickens.
- Assemble and serve — Toss rice noodles with a little sesame oil, divide into bowls, top with saucy vegetables, then place a salmon fillet on each. Garnish with chopped green onions, sesame seeds, and a lemon slice.
Serve This With
This bowl is a complete meal on its own, but you can expand the menu into an Asian-inspired spread. Consider adding simple sides like miso soup, homemade egg rolls, fried dumplings, or a light cucumber salad. Leftovers of these sides also pair well with the salmon bowls.
Recipe FAQ
Togarashi is a Japanese spice blend that commonly includes dried chili, citrus peel, sesame seeds, ground ginger, and seaweed (nori). It adds heat, citrus brightness, and a toasty sesame note that pairs beautifully with fish.
Use the freshest salmon you can find. Wild-caught Pacific varieties are excellent when available, but farmed Atlantic salmon or similar firm fish will also work. The recipe is flexible — adjust cooking times for different thicknesses.
This dish is best served fresh. The salmon and stir-fried vegetables are at their peak right after cooking, so plan to finish the bowls just before serving.
Store leftovers in an airtight container in the refrigerator for 1–2 days. Reheat the salmon gently in a low oven to avoid drying it out; the noodles and vegetables can be reheated in a skillet or microwave.
Grilled Togarashi Salmon Rice Noodle Bowl
A simple grilled salmon fillet seasoned with spicy togarashi, served over stir-fried vegetables and rice noodles.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Salmon
- 4 portions fresh salmon fillets
- 4 teaspoons togarashi seasoning
- 4 teaspoons salted butter
Vegetables
- 1 small white onion, sliced
- 2 cups sliced bell peppers (mixed colors)
- 2 cups mushrooms, sliced
Sauce
- ⅓ cup soy sauce
- ⅛ cup mirin
- ⅛ cup rice wine vinegar
- 1–2 tablespoons gochujang
- 1 tablespoon honey
- 1 teaspoon lemon juice
- ½ teaspoon red chili pepper (adjust to taste)
- 1 tablespoon cornstarch
- ⅓ cup cold water
Noodles & Garnish
- 8 ounces rice noodles
- ½ teaspoon sesame oil
- 1 tablespoon black sesame seeds (optional)
- 1 bunch green onions, chopped
- Lemon slices and sriracha to serve (optional)
Instructions
- Preheat a pellet grill, gas grill, or oven to 400°F. Bring a pot of water to a boil for the rice noodles if required by the package directions.
- Pat salmon dry and season each fillet with togarashi. Place a pat of butter on top of each fillet and set aside on a sheet of parchment or plate.
- Slice the vegetables and whisk together the sauce ingredients, dissolving the cornstarch in cold water before adding it to the sauce.
- Place the salmon on the hot grill or in the oven and cook for 6–8 minutes, or until the fillets reach your preferred doneness. Thicker fillets may need slightly longer.
- While the salmon cooks, prepare rice noodles according to package instructions, rinse under cool water, drain well, and toss with sesame oil.
- Heat a tablespoon or two of neutral oil in a wok or large skillet over medium-high heat. Stir-fry onion, peppers, and mushrooms for 3–4 minutes until just tender-crisp. Pour in the prepared sauce and stir until it thickens and coats the vegetables. Remove from heat.
- To serve, divide noodles among four bowls, top with the sauced vegetables, and place a salmon fillet on each. Garnish with green onions, sesame seeds, and a lemon slice. Add sriracha if you like extra heat.
Notes
Adjust the vegetable mix to your preference—add cabbage, snap peas, or bok choy if you like. The sauce can be made milder or hotter by changing the amount of gochujang and red chili. Leftovers keep for a short time in the refrigerator and reheat best when the salmon is warmed gently to preserve texture.
Nutrition Information (per serving, estimate)
Calories: 686 · Total Fat: 34g · Saturated Fat: 8g · Cholesterol: 153mg · Sodium: 2895mg · Carbohydrates: 36g · Fiber: 4g · Sugar: 12g · Protein: 56g
Nutrition data is an estimate.