Teriyaki Salmon Soba Noodle Salad (Printable)
Glazed teriyaki salmon meets buckwheat noodles and crisp vegetables in a tangy sesame dressing for a vibrant, refreshing meal.
# What You’ll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5 ounces 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 ounces 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 ounces edamame beans, shelled and 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 Steps:
01 - Whisk together teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil in a shallow dish. Add salmon fillets, turning to coat evenly. Marinate for at least 15 minutes.
02 - Cook soba noodles according to package instructions until al dente. Drain thoroughly and rinse under cold running water to stop the cooking process. Set aside in a colander.
03 - Julienne the carrot into thin strips. Slice the bell pepper into thin strips. Cut the cucumber in half lengthwise, remove seeds, and slice into matchsticks. Finely slice the spring onions.
04 - Combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, chili flakes, and lime juice in a small bowl. Whisk vigorously until the honey is fully dissolved and the mixture is emulsified.
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 edges are caramelized.
06 - Pour the reserved marinade into the skillet and simmer for 1 minute, spooning the glazing sauce over the salmon fillets. Remove from heat and let the salmon rest for 3 minutes.
07 - Flake the salmon into large chunks. In a large serving bowl, combine the cooled soba noodles, prepared vegetables, edamame, and half the toasted sesame seeds. Pour the dressing over and toss gently to coat evenly.
08 - Divide the noodle salad among 4 plates. Top with glazed salmon chunks. Scatter remaining sesame seeds and fresh cilantro leaves over each serving. Accompany with lime wedges if desired.
# Expert Advice:
01 -
- The warm, caramelized salmon against cold, crisp noodles creates this incredible temperature contrast that keeps every bite interesting
- You get to use simple ingredients in ways that make the final dish taste restaurant-worthy but comes together faster than delivery
02 -
- Rinsing the soba noodles under cold water until theyre completely cool is non-negotiable or theyll clump together and get gummy
- Let the salmon rest before flaking, otherwise itll fall apart into tiny bits instead of nice chunks
03 -
- Use a fish spatula to flip the salmonit releases much more easily than a regular spatula and keeps the glaze intact
- Dress the salad just before serving so the noodles stay separate and the vegetables stay crisp