This miso salmon and soba noodles dish brings together the savory depth of fermented miso with the delicate richness of salmon, all served over chewy buckwheat noodles. It’s a quick, balanced meal that feels elegant but comes together in about half an hour, making it perfect for a weeknight dinner or a special lunch. The miso glaze caramelizes beautifully under the broiler, while the soba noodles soak up a light, flavorful sauce.
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 3 tbsp (45 g) white or yellow miso paste
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) soy sauce (use tamari for gluten-free)
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 g) brown sugar or honey
- 1 clove garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 8 oz (225 g) dry soba noodles
- 4 cups (1 L) water for cooking noodles
- 2 tbsp (30 ml) neutral oil (like canola or grapeseed) for brushing
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp (15 ml) toasted sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and ginger until the miso is fully dissolved. Set aside.
- Place the salmon fillets in a shallow dish and pour half of the miso mixture over them, turning to coat. Let marinate at room temperature for 10 minutes while you prepare the noodles. (Do not marinate longer than 30 minutes, as the salt can start to cure the fish.)
- Bring 4 cups (1 L) of water to a boil in a medium pot. Add the soba noodles and cook according to package directions, usually 4–5 minutes, until tender but still chewy. Drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
- Preheat your broiler to high and position an oven rack about 6 inches (15 cm) from the heat source. Line a baking sheet with foil and lightly brush with oil.
- Remove the salmon from the marinade, letting any excess drip off. Place the fillets on the prepared baking sheet, skin-side down if skin is on. Brush the tops with the remaining marinade.
- Broil the salmon for 6–8 minutes, until the top is caramelized and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) as the USDA FSIS safe minimum for fish. If your fillets are thicker, cook a few minutes longer; if thinner, check earlier.
- While the salmon cooks, warm the soba noodles in a skillet over medium heat with a splash of water or a little extra soy sauce, just until heated through.
- Divide the noodles among four bowls. Top each with a salmon fillet, then sprinkle with green onions and sesame seeds. Serve immediately.
Tips
- Miso types: White (shiro) miso is milder and sweeter, ideal here. Yellow miso works too, but red miso is stronger and saltier—if using red, reduce the soy sauce to 1 tbsp (15 ml).
- Gluten-free: Soba noodles often contain wheat; look for 100% buckwheat soba for a gluten-free version. Use tamari instead of soy sauce.
- Don’t over-marinate: The miso and soy sauce are salty; leaving the salmon in the marinade for more than 30 minutes can make it too salty and change the texture.
- Broiler watch: Sugar in the marinade can burn quickly. Keep an eye on the salmon and move the rack lower if it’s browning too fast.
Serving Suggestions
Serve this dish with a side of steamed bok choy or asparagus tossed in a little sesame oil. A light cucumber salad with rice vinegar and a pinch of chili flakes adds freshness. For a heartier meal, add a soft-boiled egg on top of the noodles.
Variations
- Grilled: Instead of broiling, grill the salmon over medium-high heat for 4–5 minutes per side, brushing with extra marinade.
- Spicy: Add 1 tsp (5 ml) sriracha or gochujang to the marinade for heat.
- Vegetarian: Replace salmon with extra-firm tofu, sliced into steaks, and marinate for 15 minutes. Broil 8–10 minutes, flipping once.
- Noodle swap: Use udon noodles or rice noodles if you don’t have soba.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The salmon and noodles will keep for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or soy sauce, or microwave in 30-second bursts. The salmon may dry out slightly; adding a little moisture helps. Soba noodles can become mushy if overcooked during reheating, so keep the heat low and brief.
Frequently Asked Questions
Can I use frozen salmon? Yes, thaw it overnight in the refrigerator, then pat dry before marinating. Frozen salmon may release more water, so pat it well.
What if I don’t have mirin? Mix 1 tbsp (15 ml) rice vinegar with 1 tsp (5 g) sugar as a substitute, or use a dry sherry. This will slightly change the sweetness.
Can I bake the salmon instead of broiling? Yes, bake at 400°F (200°C) for 12–15 minutes, until it reaches 145°F (63°C). You won’t get the same caramelized top, but it’s still delicious.
Why are my soba noodles sticky? That’s normal—soba releases starch. Rinse them well under cold water after cooking and toss with a little oil if needed.
Is miso paste very salty? It is salty, but the mirin and sugar balance it. If you’re salt-sensitive, use low-sodium soy sauce.
Can I make this dairy-free? Yes, all ingredients are naturally dairy-free. Just check your miso paste—most are gluten-free, but some contain barley.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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