Teriyaki Salmon Soba Noodle (Printable)

Glazed salmon meets buckwheat noodles in this refreshing Japanese-style bowl with crisp vegetables and tangy sesame dressing.

# What You'll Need:

→ Salmon & Marinade

01 - 4 salmon fillets (about 5 oz each, skinless)
02 - 1/4 cup teriyaki sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon honey
05 - 1 teaspoon grated fresh ginger
06 - 1 garlic clove, minced
07 - 1 teaspoon sesame oil

→ Soba Noodle Salad

08 - 9 oz dried soba noodles
09 - 1 medium carrot, julienned
10 - 1 red bell pepper, thinly sliced
11 - 1/2 cucumber, seeded and sliced into thin matchsticks
12 - 3 spring onions, finely sliced
13 - 3.5 oz edamame beans, shelled (thawed if frozen)
14 - 2 tablespoons sesame seeds, toasted
15 - Small bunch cilantro leaves

→ Sesame Dressing

16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon sesame oil
19 - 1 teaspoon honey
20 - 1 teaspoon grated fresh ginger
21 - 1/2 teaspoon chili flakes
22 - Juice of 1 lime

# How to Make It:

01 - Whisk together teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil in a shallow dish. Add salmon fillets, turning to coat thoroughly. Let marinate for at least 15 minutes.
02 - Prepare soba noodles according to package directions. Drain well and rinse under cold running water to halt the cooking process. Set aside until ready to assemble.
03 - Julienne the carrot into thin strips. Slice the red bell pepper and cucumber into matchsticks. Finely slice the spring onions on the diagonal.
04 - Combine soy sauce, rice vinegar, sesame oil, honey, ginger, chili flakes, and lime juice in a small bowl. Whisk until fully incorporated and smooth.
05 - Heat a nonstick skillet over medium-high heat. Remove salmon from marinade, reserving the liquid. Sear salmon for 3 to 4 minutes per side until just cooked through and lightly charred.
06 - Pour the reserved marinade into the pan with the salmon. Simmer for 1 minute, spooning the glaze over the fish repeatedly. Remove from heat and let rest for 3 minutes before flaking into large chunks.
07 - Toss together soba noodles, prepared vegetables, edamame, and half the sesame seeds in a large bowl. Add the dressing and toss gently to coat evenly.
08 - Divide the dressed noodle salad among serving plates. Arrange glazed salmon chunks on top. Garnish with remaining sesame seeds and fresh cilantro. Serve with additional lime wedges if desired.

# Expert Advice:

01 -
  • The teriyaki glaze caramelizes into sticky umami goodness that youll want to eat straight off the spoon
  • Everything comes together in 35 minutes but tastes like you spent much longer thinking about it
  • Hot salmon over cold noodles creates this incredible temperature contrast that wakes up your whole palate
02 -
  • Rinsing soba under cold water after cooking is non negotiable or theyll turn into a gummy clump
  • Reserve every drop of that marinade because the glaze step is what makes this taste like restaurant quality
  • Letting the salmon rest before flaking keeps it from falling apart into tiny dry pieces
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant before adding to the salad
  • Pat salmon completely dry before searing to get that beautiful caramelized exterior
  • Cut vegetables into similar sizes so every forkful has the same texture balance

Return