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Miso Salmon & Soba


Konnichiwa! So here’s a love story: A salmon fell in love with a maiden who washes her hair everyday by the stream. She was the most beautiful thing the salmon has ever seen, and never did it know that it would be so deeply enchanted by a creature from another realm. Unfortunately, the salmon was caught by the maiden’s fisherman husband, and just before he was about to cook it, the salmon cried out,”Please! At least allow me to die on a bed of her luscious hair; that I can yield my body to a remnant of her’s in one last matrimony. And the result is Miso Salmon with Soba Noodles.

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Rate this recipe 4.3/5 (12 Votes)


  • Miso Salmon:
  • 2 x 150g of Samon Fillets
  • White and black Sesame Seeds (for garnishing)
  • For miso marinade:
  • 2 tbsp of Sake
  • 2 tbsp of Mirin
  • 1 tsp of Sugar
  • 2 tbsp of White Miso
  • 1 tsp of Canola Oil + Extra for Grilling
  • Soba noodles salad:
  • 200 g of soba noodles
  • 150 g of Baby Spinach
  • 50 g of Radish (thinly sliced, for garnishing)
  • 2 tbsp of Ebi Roe (for garnishing)
  • For dressing:
  • 4 tbsp sesame oil
  • 5 tbsp of Shoyu
  • 2 tbsp of Lemon Juice (Strained)
  • 2 tbsp of White Sesame Seeds (Crushed in a mortar and pestle)
  • 1 tbsp of Unseasoned Rice Vinegar
  • 1 tbsp of Honey


Servings 2
Adapted from


Step 1

1. Combine mirin, sake and sugar in a saucepan. Cook while stirring until sugar dissolves. Stir in white miso and canola oil. Mix well and remove from heat. Leave it to cool completely. To save time, you can transfer it to a large bowl and refrigerate it for 10 minutes. Meanwhile, prepare salmon fillet by removing any pin bones. When miso marinade is cooled, add and coat all sides of the fish. Cover bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, preferably overnight.
2. Cook the soba noodles based on its packaging directions. Scoop it out and rinse under cold water. Drain well and set aside.
3. To prepare dressing, add all dressing ingredients into a large mixing bowl. Mix well.
4. Put noodles, spinach and dressing in large mixing bowl. Toss well.
5. Heat the grill pan, add a little oil and place the salmon fillet skin side down. Cook for about 2 to 4 minutes and 1 to 3 minutes the other side for medium-rare depending on the thickness of the fillet.
6. Serve noodles in a bowl and top with the salmon fillet. Sprinkle white and black sesame seeds on the fish, along with radish slices and ebi roe on the noodles. Serve immediately!

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