Teriyaki Salmon Soba Noodle Salad (Print Version)
Glazed teriyaki salmon meets buckwheat soba noodles and crisp vegetables in a zesty sesame dressing for a fresh, satisfying meal.
# What You Need:
→ Salmon & Marinade
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→ Soba Noodle Salad
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→ Sesame Dressing
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# How To Make:
01 - Whisk together teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil in a shallow dish. Add salmon fillets, turning to coat evenly. Let marinate for at least 15 minutes.
02 - Prepare soba noodles according to package directions. Drain thoroughly 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 thin 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 fillets for 3 to 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 continuously. Remove from heat and let salmon rest 3 minutes before flaking into large chunks.
07 - Toss cooked soba noodles, prepared vegetables, edamame, and half the sesame seeds in a large bowl. Add dressing and fold gently until evenly coated.
08 - Divide noodle salad among serving plates. Arrange glazed salmon chunks on top. Garnish with remaining toasted sesame seeds and fresh cilantro leaves. Serve with lime wedges if desired.
# Expert Tips:
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- The hot glazed salmon against cold slippery noodles creates this incredible temperature contrast that wakes up your whole palate
- Everything can be prepped ahead and assembled in minutes, making it perfect for those nights when you want something impressive but effortless
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- Rinsing soba noodles under cold water is not optional, it removes the starch that would otherwise turn your salad into a sticky mess
- Reserve that marinade even though it touched raw fish, the boiling step kills any bacteria and creates the most incredible glaze
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- Pat salmon completely dry before searing, water creates steam and you lose that gorgeous caramelized crust
- Use a microplane for the ginger, no one wants to bite into a stringy piece of raw ginger in their salad