Sticky Salmon Noodle Traybake as featured in “Dominique’s Kitchen”

An easy, tasty dinner for those days when you don’t fancy ‘cooking'”

Preparation time: 10 minutes.  Cooking time: 20 minutes.  Serves 2.


For the sauce

  • 6tbsp sweet chilli sauce
  • 3 tbsp oyster sauce
  • 1 tbsp light soy sauce

For the traybake

  • 2 fillets of salmon, skin on
  • 2 portions of pre-cooked medium egg or wheat noodles (dried noodles fine but pre cook before adding)
  • 1 carrot, cut into thin batons
  • 1 tbsp sesame oil, preferably toasted
  • 100g sugar snap peas

To serve

  • A small handful of coriander, chopped
  • 1 red chilli, finely sliced (optional)
  • ½ a lime, cut into wedges


  • Preheat the oven to 200 degC/180 fan/gas mark 6
  • Mix the sauce ingredients together in a bowl, reserving 2 tablespoons for later. Add the salmon and coat.
  • Tip the noodles into a roasting tray or oven dish and spread out. Add the carrot then drizzle over the sesame oil and toss to coat. Place in the oven for 5 minutes.
  • Remove the tray, add the sugar snap peas and pour the marinade from the salmon over the noodles. Mix through, then place the salmon on top. If the salmon has skin, scrape off any excess marinade and sprinkle with sea salt flakes. Return the tray to the oven for 15 minutes, or until the salmon is cooked.
  • Drizzle the reserved sauce over the noodles, combine and serve sprinkled with the coriander and chilli, if desired, with lime wedges on the side.


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