Скачать или смотреть [ kitchen ] 연어구이 날치알마요 : Grilled Salmon with Flying Fish Roe & Mayo

🍣🐟 Recipe #2:
Grilled Salmon with Flying Fish Roe & Mayo
(연어구이 날치알마요)

For everyone who voted for the cooked version~ this one’s for you!
(Though honestly, raw salmon fans will love this too. Haha!)

Today I’m sharing a buttery grilled salmon recipe that pairs perfectly with mayo and flying fish roe. You can mix it with ramen noodles or serve it over a hot bowl of rice both ways are crazy good.

This version swaps the raw salmon from the first recipe with a grilled one. And yes, I’ve got some tips to make sure the fish turns out juicy and flavorful ~not dry or overcooked!


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🍜 The Ramen I Used

For this version, I went with 툼바라면 (Tumba Ramen). It’s creamy and blends beautifully with buttery grilled salmon.

But don’t worry if you can’t find it you can use any carbonara-flavored, cheese-based, or creamy-style ramen instead.
And if you're into stronger flavors, the spicy ramen (like in the first recipe) works too!

Honestly, if your salmon is grilled just right,
it’ll taste amazing with pretty much any ramen. 🤤✨


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🍣 What You’ll Need

1. Your favorite ramen (recommended: Tumba Ramen)


2. Fresh salmon – thick slices


3. Flying fish roe (or tobiko) – 2–3 tablespoons


4. Mayonnaise – 2 tablespoons


5. Butter – for grilling the salmon


6. Salt & pepper – a pinch


7. Cooking oil or olive oil – 1 tablespoon


8. Onion – thinly sliced


9. Green onion – finely chopped


10. Seaweed – shredded or sheet-style



(If you’re not a veggie fan, feel free to skip the garnish. But adding it when plating really makes the dish pop!)


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🍳 How to Make It

1. Prep the Salmon
– Cut the salmon into thick pieces (not too thin)
– Lightly season with salt & pepper
– Add 1 tbsp of oil and gently coat the fish
– Let it sit for about 5 minutes to absorb the flavor

2. Cook the Ramen
– Boil the noodles for around 4 minutes
– Rinse with cold water to stop the cooking
– Shake them gently in the water until they separate nicely, this keeps them from clumping

3. Grill the Salmon
– Place the salmon in a pan (no butter yet!) over medium heat
– Once one side starts cooking, add the butter
– The butter will melt and soak into the fish, keeping it moist and flavorful
– Grill until the color looks beautiful, then flip
– Turn off the heat the leftover warmth in the pan will finish cooking the inside just right

4. Make the Sauce
– In a bowl, mix:
ramen seasoning packet + 2 tbsp mayo + 2–3 tbsp flying fish roe
– Stir gently until smooth

5. Mix the Salmon
– Add the warm grilled salmon into the sauce
– Coat it evenly and set aside for plating

6. Mix the Noodles
– Add sliced onion and green onion into the leftover sauce
– Toss the noodles like you’re mixing pasta — make sure they’re well coated

7. Plate It Up
– Place the noodles on a plate
– Add the sauced salmon on top
– If you want extra roe or seaweed, go wild!
– A few fresh greens or thin veggie slices on the side can really brighten the dish


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🍚 Want it with rice instead?

Skip the noodles and serve the sauced salmon over a bowl of hot rice.
You’ll get something like a “grilled salmon donburi” a simple, cozy Japanese-style rice bowl.

Wrap it in seaweed for an easy sushi-style hand roll too!


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☺️✨Hope this recipe gives you a cozy boost on one of those tired days.
Don’t forget to rest, and eat something delicious!