Teriyaki Salmon Soba Noodle Salad (Printable)
Glazed teriyaki salmon over refreshing buckwheat noodles 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 tbsp soy sauce
04 - 1 tbsp honey
05 - 1 tsp grated fresh ginger
06 - 1 garlic clove, minced
07 - 1 tsp 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
14 - 2 tbsp sesame seeds, toasted
15 - Small bunch cilantro leaves
→ Sesame Dressing
16 - 2 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tbsp sesame oil
19 - 1 tsp honey
20 - 1 tsp grated fresh ginger
21 - 1/2 tsp 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 thoroughly. Marinate for at least 15 minutes.
02 - Prepare soba noodles according to package directions. Drain well and rinse under cold running water to halt cooking process. Set aside in colander.
03 - Julienne the carrot into thin strips. Slice red bell pepper and cucumber into matchsticks. Finely slice 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 vigorously until fully emulsified and smooth.
05 - Heat nonstick skillet over medium-high heat. Remove salmon from marinade, reserving liquid. Sear salmon for 3-4 minutes per side until just cooked through and lightly caramelized.
06 - Pour reserved marinade into pan with salmon. Simmer for 1 minute, spooning glaze over fillets repeatedly. Remove from heat and let salmon rest for 3 minutes.
07 - Flake salmon into large chunks. In a large serving bowl, combine cooked noodles, prepared vegetables, edamame, and half the sesame seeds. Add dressing and toss gently to coat evenly.
08 - Divide salad among serving plates. Arrange glazed salmon chunks on top. Garnish with remaining toasted sesame seeds and fresh cilantro leaves. Serve immediately with lime wedges if desired.
# Expert Advice:
01 -
- The teriyaki glaze gets into every nook of the salmon, creating those sticky, caramelized edges that make you want to lick your plate
- Cold soba noodles have this incredible way of soaking up the tangy sesame dressing while maintaining their satisfying bounce
- You get crispy vegetables, tender fish, and nutty noodles all in one bowl without any heavy sauces weighing you down
02 -
- Do not skip rinsing the soba noodles under cold water or they will continue cooking and turn into a gummy, clumped mess that no amount of dressing can fix
- The glaze goes from perfect to burned quickly, so stand by the pan during that final minute and have your plate ready
- This salad tastes even better after the flavors have had 15 minutes to mingle, so do not stress about serving it immediately
03 -
- Pat salmon completely dry before adding to marinade or the sauce will slide right off instead of clinging to the surface
- If your soba noodles seem particularly starchy, give them an extra cold water rinse until the water runs clear
- A splash of rice vinegar in the glaze helps cut through the sweetness and balances the rich salmon