Clodagh McKenna’s rapid salmon ramen

This is my go-to dish when I want a warm bowl of something healing, comforting and also guilt-free, that I can make in 10 minutes. I use the miso mix that comes in a packet with the noodles just because I don’t really use miso in anything else – but if you do then you can just use ramen noodles and add 1 teaspoon of miso paste. Add whatever green vegetables you want.

salmon ramen
Dora Kazmierak


1 tbsp olive oil
1 salmon fillet, weighing 240g
204g miso ramen noodle pack
3/4 tsp chilli flakes
3 slices of fresh ginger, peeled
2 pak choi, quartered lengthways
3 sprigs of coriander
Sea salt and freshly ground black pepper


  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Start by cooking the salmon. Place a frying pan over a medium heat and add the olive oil. Once the pan is hot, place the salmon in the pan, skin-side down, and season with salt and pepper. Turn the salmon after 1 minute, then cook for a further minute and transfer to the oven to cook for 8 minutes.
  3. If using a ready-made miso ramen pack, like I do, then place the noodles, chilli flakes, sliced ginger and ramen mix in a saucepan and pour 300ml boiling water over the top. Alternatively, you can whisk 1 teaspoon of miso paste into the boiling water with one serving of ramen noodles. Place the pan over a medium heat and stir. Add the pak choi and cook for 3 minutes.
  4. Pour all the ingredients into a bowl and place the cooked salmon on top. Sprinkle the coriander on top and enjoy!

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