🥗 Salads

Japanese Miso Sesame Salmon Soba Salad

A balanced warm-or-chilled soba salad with flaky miso-glazed salmon, crisp cucumber and carrot, edamame, spring onions, toasted sesame, and a bright ginger-lime dressing. It is protein-rich, colorful, and ideal for a prepared lunch.

A by Amer Kachkach ·
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Japanese Miso Sesame Salmon Soba Salad
Prep25 min
Cook15 min
Total55 min
Servings4
Difficultymedium
Calories610 kcal
CuisineJapanese
Dairy-FreeHigh Protein

Instructions

  1. Whisk the miso, rice vinegar, sesame oil, honey, ginger, and lime juice until smooth. Transfer one-third to a separate bowl for glazing the raw salmon; reserve the rest as the salad dressing.

  2. Pat the salmon dry and coat it with the separated glaze. Leave it briefly at cool room temperature while preparing the noodles; discard any glaze that touched raw fish.

  1. Bring a large pot of water to a boil. Cook the soba according to its package just until tender, stirring early to prevent sticking.

  2. Drain the noodles immediately and rinse thoroughly under cold water, gently rubbing the strands to remove excess starch. Drain very well.

  3. Heat the neutral oil in a nonstick skillet. Cook the salmon until caramelized outside and the center reaches 63°C / 145°F, turning carefully once.

  4. Transfer the salmon to a clean plate and rest it before breaking it into large flakes.

  5. Toss the drained soba with cucumber, carrot, edamame, spring onions, sesame seeds, and enough reserved dressing to coat. Fold in the salmon gently.

  6. Taste and add more dressing or lime. Serve immediately at room temperature, or chill briefly for a colder salad without leaving it unrefrigerated.

Tips

Rinsing soba is essential: it stops cooking and removes surface starch that would make the salad gummy. Keep the salmon glaze physically separate from the dressing to prevent cross-contamination.

Notes

For meal prep, store the salmon, noodles, and a little extra dressing in separate sections if possible. Refrigerate promptly and eat within 2 days for the best salmon texture. This salad is best served cool rather than reheated. Nutrition is an estimate and will vary with ingredient brands and serving size. Cool leftovers within 2 hours, refrigerate in a sealed container, and reheat only the portion you need until piping hot.

Nutrition per serving

610kcal
40gProtein
64gCarbs
23gFat
8gFiber
10gSugar

Frequently asked

Can I prepare this recipe ahead?

Yes. Complete the advance-friendly steps, cool the food promptly, and refrigerate it in an airtight container. Add crisp herbs, nuts, or fresh toppings shortly before serving.

How long do leftovers keep?

Most leftovers keep for up to 3 days when refrigerated promptly in a sealed container. Use clean utensils and discard food that has been left at room temperature for more than 2 hours.

Can I use another fish?

Firm white fish such as cod can work, but cooking time will change. Cook until opaque and flaky, using a thermometer when possible. Avoid using the same utensil for raw fish and finished salad.

Why are my soba noodles sticky?

They were likely overcooked, not rinsed thoroughly, or left wet in a pile. Cook only until tender, rinse immediately with cold water, drain well, and toss with dressing shortly afterward.

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