Miso Salmon on Soba Noodles
Miso salmon on a bed of soba noodles in dashi broth - one of my latest cravings and it defo hit the spot. It’s perfect for a warmer day when you fancy something light and healthy for dinner. You’ll love this 😎
Making miso salmon is a super simple but delicious way to enjoy this nutritious fish with a flavourful, umami-rich glaze. Takes about 5 mins to make the marinade and 15 mins to marinate until ready to cook. I've made this on the stove pan frying, in the oven and also the airfryer, so it's totally up to you how you prefer to cook your salmon.
Feel free to also serve this with some steamed rice and have the dashi broth to spoon over.
Ingredients
180g dried soba noodles
2 fillets of salmon, with skin
For the miso marinade:
- 1 1/2 - 2 tbsps white miso paste
- 1 tbsp light soy sauce
- 1 tbsp Japanese mirin
- 1 tsp sesame oil
- 2 tbsp water
For the dashi broth
- 1 part hot/boiling water
- 3 or 4 parts tsuyu (usually sound in soy sauce sections in Japanese supermarkets)
For garnish
- chopped spring onions
- furikake, or toasted sesame seeds with chopped nori
Pair it with
Instructions
- In a small bowl, combine the miso paste, sake, mirin, soy sauce, and brown sugar. Mix well until the sugar dissolves and the mixture is smooth.
- Place the salmon fillets in a resealable plastic bag or a shallow dish and brush over the miso marinade over the salmon, ensuring each fillet is well-coated. Allow to marinate for at least 15 minutes, preferably an hour for deeper flavour but not overnight as miso is quite salty and can over-season the fish.
- To cook,
- If using a grill, preheat it to medium-high heat and lightly oil the grates to prevent sticking.
- If using an oven, cook at 180ºC/350ºF for 10-15 minutes, depending on thickness of salmon fillet, until tender and flaky.
- If using an air fryer, cook at 180ªC/350ºF for 8-10 minutes, depending on thickness of salmon fillet and also air fryer model.
- If using a frying pan, heat a little cooking oil over medium-high heat and sear the salmon both sides for 3-4 minutes each. The salmon should have a nice caramelised glaze from the marinade and be opaque and flaky.
- While the salmon is cooking, prepare the soba noodles according to package instructions. Rinse under cold water once cooked and set aside in a serving bowl.
- Make the dashi broth by combining the tsuyu with water with a proportion of 1 part tsuyu to 3 or 4 parts water.
- Transfer the cooked salmon to the serving bowl with soba noodles, and pour over the dashi broth. Garnish with furikake or sesame seeds and thinly sliced spring onions for added flavour and presentation.
Tips
- Both red and white miso work here. Just to note that the flavour of white miso (shiro miso) is milder and sweeter compared to red miso (aka miso). You can use a combination of both for a more complex flavour if desired.
- This should ideally be consumed on the day, as the salmon is preferably eaten fresh if possible.
Video demonstration
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