Silky Miso-Glazed Salmon with Sesame Soba Noodles

Perfectly seared salmon fillets brushed with a glossy miso glaze deliver a caramelized crust and meltingly tender interior, paired with springy soba noodles tossed in sesame dressing. The umami depth of miso meets nutty sesame and a whisper of citrus, creating harmony in every forkful. This restaurant-level dish appears on your table in just 20 minutes.

KITCHEN PROTOCOLSDIY GUIDES

11/29/20253 min read

Time + Yield

  • Prep: 8 min (active)

  • Cook: 12 min (active)

  • Total: 20 min

  • Servings: 4

  • Active Time: 20 min

  • Passive Time: None

Ingredients

Miso Glaze:

  • 30 g white miso paste [2 tbsp]

  • 15 mL mirin [1 tbsp]

  • 10 mL soy sauce [2 tsp]

  • 10 g brown sugar [2 tsp]

  • 5 mL sesame oil [1 tsp]

Salmon:

  • 4 salmon fillets (140 g each, skin-on) [total 560 g]

  • 10 mL vegetable oil [2 tsp]

Soba Noodles:

  • 240 g dry soba noodles [8 oz]

  • 15 mL sesame oil [1 tbsp]

  • 10 mL rice vinegar [2 tsp]

  • 5 mL soy sauce [1 tsp]

  • 10 g toasted sesame seeds [2 tbsp]

  • 50 g cucumber, julienned [½ cup]

  • 20 g spring onion greens, sliced [¼ cup]

Garnish:

  • 5 g black and white sesame seeds

  • 1 small lime, cut into wedges

Substitutes:

  • White miso unavailable? Use 30 g red miso (slightly stronger flavor).

  • Soba noodles alternative: 240 g spaghetti or rice noodles.

Method

  1. Make Glaze: Whisk miso, mirin, soy sauce, brown sugar, and sesame oil until smooth and glossy. Set half aside for serving.

  2. Cook Noodles: Boil soba in 2 L water (100°C/212°F) for 4 min until al dente. Drain, rinse briefly with cold water, toss with sesame oil to prevent sticking.

  3. Sear Salmon: Heat oil in a heavy pan (28 cm) to 200°C/400°F. Pat salmon dry, place skin-side down, cook 4 min until skin crisps and releases easily. Flip, brush flesh generously with glaze, cook 3 min until internal temp reaches 52°C/125°F for medium-rare (or 60°C/140°F for well-done). Glaze should bubble and caramelize.

  4. Dress Noodles: Toss warm noodles with rice vinegar, soy sauce, sesame seeds, cucumber, and spring onions.

  5. Serve: Plate noodles in shallow bowls, top with salmon skin-side up. Drizzle reserved glaze and sprinkle sesame seeds. Add lime wedges.

Air-Fryer Variant: Air-fry glazed salmon at 190°C/375°F for 7–9 min (internal 52°C/125°F).

Pressure-Cooker Variant (noodles): Cook soba with 500 mL water, 1 whistle (2 min), quick release.

Parallelization Timeline

  • While water boils for noodles (4 min), whisk glaze and julienne cucumber.

  • While salmon sears skin-side (4 min), dress noodles and slice spring onions.

  • Flip and glaze salmon as noodles finish to hit 20-min total.

Substitutions & Swaps

  • Veg/Vegan: Replace salmon with 560 g firm tofu slabs (press 10 min, sear 4 min per side).

  • Gluten-Free: Use 100% buckwheat soba and tamari instead of soy sauce.

  • Budget: Swap salmon for 560 g mackerel fillets (cook 3 min per side).

Scaling

  • Halve: Use 2 fillets, half glaze and noodles; sear in a 20 cm pan.

  • Double: Use 8 fillets; sear in two batches to maintain high heat and crisp skin.

Make-Ahead, Storage & Reheat

  • Make-Ahead: Glaze keeps 1 week refrigerated; prep cucumber 1 day ahead.

  • Storage: Store salmon and noodles separately (fridge 2 days; salmon freezer 1 month).

  • Reheat: Pan-sear salmon 1 min per side or air-fry 180°C/350°F 3 min to restore crisp skin.

  • Safety: Reheat salmon to 74°C/165°F internally.

Troubleshooting

  • Glaze Too Thick: Thin with 5 mL warm water before brushing.

  • Skin Sticking: Ensure pan is fully hot and oil shimmers before adding salmon.

  • Noodles Sticky: Rinse longer under cold water and toss with extra sesame oil.

Nutrition per Serving

  • Calories: 495 kcal

  • Macros: 38 g protein, 42 g carbs, 22 g fat

Cost per Serving

  • Salmon (560 g): ₹280 / $3.36 / €3.08

  • Soba noodles (240 g): ₹60 / $0.72 / €0.66

  • Miso, sesame, veggies: ₹40 / $0.48 / €0.44 (amortized)

  • Total: ~₹95 / $1.14 / €1.04 per serving

Variations

  1. Teriyaki-Glazed Cod: Swap miso glaze for classic teriyaki, use cod fillets.

  2. Miso Eggplant: Brush thick eggplant rounds, roast 15 min at 200°C/400°F.

  3. Chili-Lime Prawns: Use prawns (cook 2 min), add 3 g chili flakes to glaze.

Plating & Garnish Twirl soba into neat nests, crown with glossy salmon. Scatter black and white sesame for contrast and cucumber ribbons for cool crunch. A lime wedge on the side brightens every bite. A minimalist white plate lets the colors shine.

FAQs

Q:Can I skip miso?

A:Blend 15 g tahini + 10 mL soy for a quick alternative.

Q:Soba vs spaghetti?

A:Soba is nuttier and cooks faster; spaghetti works but takes 8 min.

Q:No non-stick pan?

A:Use well-seasoned cast iron or stainless with enough oil.

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