This sweet and salty miso salmon served over soba noodles is a melt-in-your-mouth, satisfying dish.
I haven’t been spending as much time in the kitchen as I would like to, because when you start renovating and there is still stuff to do outside, your mind wanders, but I have been trying to perfect this amazing salmon recipe, and my oh my, it’s a winner.
It’s slow-cooked in the oven resulting in a melt-in-your mouth fish with a beautiful salty-sweet crust from the maple miso. Amazing! 
Restaurant quality food at home. Give it a go.
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Miso Salmon and Soba Bowls
- Total Time: 48 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet miso salmon baked to perfection, served over chilled soba noodles with crunchy veggies. A healthy and flavorful weeknight dinner.
Ingredients
- 2 portions (280 g) fresh salmon portions skin on
- 2 tbsp shiro miso paste
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp water
- 1 stick (90 g) soba noodles
- 2 small cucumbers
- 1 small zucchini or 1 pack (200 g) zoodles
- 1 baby cos lettuce
- 2 tbsp (30 ml) mayo
- a few coriander leaves
- chilli flakes
- 1 tbsp (15 ml) crispy fried onion
Instructions
- Preheat conventional oven to 250°F (120°C).
- Place salmon pieces on baking paper skin-side down.
- Mix together the miso, maple syrup, 1 tablespoon olive oil, and water.
- Top each piece with the paste and spread evenly over the top.
- Roast for 25 minutes on the middle shelf of the oven or until the paste is caramelized lightly.
- Cook soba noodles in boiling water for 8 minutes and drain.
- Using a mandolin slicer, slice cucumbers lengthwise.
- Spiralize zucchini, if using whole.
- Toss noodles, zucchini, and cucumber in a large bowl with the remaining olive oil.
- Arrange lettuce leaves on plates.
- Top with the noodle mixture.
- Remove salmon from the oven and transfer onto the noodles.
- Drizzle with mayo, sprinkle with coriander leaves, chilli flakes, and crispy onion.
Notes
- For richer flavor, marinate the salmon in the miso mixture for 30 minutes before baking.
- If you don’t have a mandolin, thinly slice the cucumbers and zucchini with a sharp knife.
- Leftovers can be stored separately (salmon and noodles) in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I substitute another type of fish for the salmon in this recipe?
Yes, you can use other fatty fish like trout or mackerel, but cooking times may vary slightly depending on the thickness of the fillets.
What type of miso should I use for the Miso Salmon?
For this recipe, white or yellow miso is recommended as it provides the right balance of sweetness and saltiness for the glaze.
How do I know when the salmon is fully cooked in the oven?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C) when checked with a meat thermometer.
