Teriyaki Salmon Soba Noodle Salad (Printable Version)
Glazed teriyaki salmon meets buckwheat noodles and crisp vegetables in a tangy sesame dressing.
# 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 It:
01 - In a shallow dish, whisk together the teriyaki sauce, soy sauce, honey, ginger, garlic, and sesame oil. Add the salmon fillets, turning to coat thoroughly. Let marinate for at least 15 minutes.
02 - Prepare the soba noodles according to package directions. Drain well and rinse under cold running water to halt the cooking process. Set aside.
03 - Julienne the carrot into thin strips. Slice the red bell pepper into thin strips. Cut the cucumber in half lengthwise, remove seeds, and slice into matchsticks. Finely slice the spring onions.
04 - In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, chili flakes, and lime juice. Whisk vigorously until fully incorporated and smooth.
05 - Heat a nonstick skillet over medium-high heat. Remove salmon from the marinade, reserving the liquid. Place salmon in the hot pan and cook for 3 to 4 minutes per side until just cooked through and lightly charred.
06 - Pour the reserved marinade into the skillet with the salmon. Let simmer for 1 minute, spooning the sauce over the fillets to create a glossy glaze. Remove from heat and let the salmon rest for 3 minutes.
07 - Break the cooked salmon into large, rustic chunks using a fork or your fingers.
08 - In a large mixing bowl, combine the cooked soba noodles, prepared vegetables, edamame, and half of the toasted sesame seeds. Pour the dressing over the top and toss gently until everything is evenly coated.
09 - Divide the noodle salad among serving plates. Arrange the glazed salmon chunks on top. Scatter with the remaining sesame seeds and fresh cilantro leaves. Serve with additional lime wedges if desired.
# Expert Advice:
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- The contrast between hot glazed salmon and cold crunchy noodles is ridiculously addictive
- Everything comes together in under 40 minutes but tastes like you spent forever on it
- The dressing doubles as a sauce for grain bowls or drizzled over roasted vegetables
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- Rinsing soba noodles under cold water is absolutely non-negotiable, otherwise they'll clump together into a solid mass
- The marinade that touched raw salmon needs to be boiled for a full minute before being used as a glaze
- Overcooking the salmon in the final glaze step will make it tough, so watch carefully
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- Toast your sesame seeds in a dry pan for 2 minutes until fragrant, which intensifies their nutty flavor
- Pat the salmon fillets completely dry before marinating so the glaze actually sticks during cooking