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Sherry infused salmon and noodle tray bake

Prepare with Fresh Salmon Fillets
45 min
Sherry infused salmon and noodle tray bake


    1. Pre-heat the oven to 180°C fan
    2. Mix the sherry with the soy sauce, ginger and garlic. Put the salmon in a shallow dish and pierce each fillet several times with a skewer
    3. Spoon over the sherry marinade then turn the fillets skin-side up. Cover and chill for at least 2 hours, turning the fillets back over halfway through. If you have more time, leave overnight
    4. Put the vegetables in a large, deep-sided baking tray or roasting tin and toss in the oil. Bake for 10 minutes
    5. Mix the noodles into the vegetables, cover with foil and bake for a further 10 minutes
    6. Remove the foil. Drain the salmon, reserving the marinade and thoroughly mix the marinade into the noodles, then sit the salmon on top, skin-side up. Re-cover and bake for 20-25 minutes – after 10 minutes remove the foil and turn the salmon skin-side down, then continue to cook for the remaining cooking time uncovered until the salmon is cooked through
    7. Serve straight from the tray


Prepare the vegetables as you would for a classic stir fry. Use thin strips of pepper and carrot and halved baby corn and sugar-snap peas or mangetout. If you want to add softer vegetables like beansprouts, spring onions or mushrooms, mix them into the noodles just before you add the salmon.


For a festive twist, follow the recipe as above cooking 4 to 6 pieces of salmon. When the salmon is cooked, remove from the tray, cover and keep warm. Arrange the vegetable noodles on a warm, large round platter and sit the salmon back on top. Serve garnished with a cucumber and carrot ribbon bow to resemble a Christmas garland

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