salmon and noodles in miso sauce
salmon and noodles in miso sauce

Miso Salmon with Noodles

5/5
Finally, a miso marinade that pairs well with salmon. Submerge the salmon in the marinade and store in the refrigerator for 12 to 48 hours. Broil or grill the fish and remove just before you think it’s done for a succulent finish.

Prep Time: 5 minutes

Cook Time: 12 minutes
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Recipe Rundown

Miso Salmon with Noodles
Saucing the noodles with kimchi juices, soy sauce, and sesame oil.

Miso marinated salmon tastes so delicious on its own. It doesn’t need much more than a simple side of soba and zucchini noodles. Add a scoop of fresh kimchi, and you’ve got a well rounded dinner.

Miso marinated salmon feels so been-there-done-that, but if December is all about saying yes to sweets, then surely January is all about balance. Hitting the pause button on my sugar diet is a great idea. Matter of fact, I’d like to eat more clean, light meals for a while. Soba and zucchini noodles qualify, especially when paired with grilled salmon and kimchi.

Thankfully, this miso salmon with noodles left me 100% satisfied. Filling up is tricky with light and clean meals, but this salmon checks all the boxes — perhaps because it was more savory than sweet. Notably, my husband was practically singing its praises for days. This pleases me to no end because the man is quite particular about his salmon. Aren’t we all?

Delicate fish can be frustrating to grill, but large fillets of fleshy salmon, particularly salmon steaks are easier to work with because they are less prone to tearing. Broiled salmon is a safer bet, but if you have the patience and an offset, well-oiled spatula, you might want to try grilling; nothing beats the flavor of charred salmon.

salmon on the grill
This is an oil slicked offset spatula I’m using to separate the salmon from the grill grates.

How do I prevent fish from sticking to the grill?

If your fish sticks to the grill, know you are in good company. There’s not a chef on earth who can prevent fish from sticking to the grill from time to time. Here are some tips that make it manageable.

  1. Pat the fish dry with paper towel to remove excess moisture, then brush the grill with oil to coat.
  2. Place fish on a very hot grill and don’t move it until it’s ready to be flipped.
  3. Use an offset, well-oiled spatula to test whether the fish is sticking. Sometimes a little longer on the grill is all it needs. A restaurant trick is to work a small amount of oil underneath the food so that it lifts away from the grates.
grilled salmon
Charred salmon skin can separate from the fillet. Simply place the skin back on top and serve.

Cooking Zucchini and Soba Noodles

Maybe you’ve noticed the term “zoodles” or maybe you’ve seen spirals of zucchini “noodles” at the store. People love their zoodles, and I’m all for eating more vegetables. These aren’t like pasta noodles; they’re very delicate and require about 1 minute of cooking time in boiling salted water.

It’s really easy to make them with a vegetable peeler but a more efficient way is with a spiralizer that attaches to the kitchen aid and that’s how I make mine. They also have really inexpensive plastic versions, if you don’t own a kitchen aid.

Simmer buckwheat noodles aka soba like you would pasta in boiling, salted water. Break open the noodle to test the cook. No white starch in the center?

Great! Go ahead and strain them. I highly recommend that you rinse soba noodles with cold water right away to prevent them from getting mushy. Give them a toss with toasted sesame oil to prevent them from sticking together.

making zucchini noodles
Making your own zoodles is easy and fun. This is my spiralizer attached to a Kitchen Aid stand mixer.

Have you ever grilled fish? Let me know of any tricks that you have if I’ve missed anything.

miso salmon with noodles

Miso Salmon with Noodles

Finally, a miso marinade that pairs well with salmon. Submerge the salmon in the marinade and store in the refrigerator for 12 to 48 hours. Broil or grill the fish and remove just before you think it’s done for a succulent finish.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: gluten free, salmon
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinade: 1 hour
Total Time: 17 minutes
Servings: 4 people
Calories: 140kcal
Author: Chef Sara Furcini

Ingredients

  • 1/4 cup sake
  • 1/4 cup white miso gluten free
  • 1 T brown sugar
  • 1 T soy sauce gluten free
  • 4 6-oz salmon fillets with skin
  • 1 tsp canola oil
  • 9.5 oz package Hakubaku Soba noodles
  • 2 whole zucchinis spiralized
  • 2 T toasted sesame oil
  • soy sauce for serving
  • kimchi for serving

Instructions

  • Heat the sake in a small saucepan over low heat for 5 minutes. Remove from heat and put the sake, miso, 1/4 cup water, sugar, and soy sauce in a large bowl. Break up with a whisk or fork to form a smooth liquid sauce. Place salmon fillets into the sauce, cover, and refrigerate for 12 to 48 hours.
    miso marinade with salmon
  • Preheat the oven to broil or preheat the grill to medium-high. Remove the salmon from the marinade and pat dry with paper towels. Lightly brush the fish with oil and broil or grill the fish until just done. The flesh will become opaque and flake when it is cooked.*
  • Serve over soba noodles* with kimchi. Season with soy sauce or use the marinade as a sauce by simmering in a pot.

Notes

Grilling Fish: Always start with a hot grill and use oil to help fish separate from grates. An extra minute on the grates with an oiled, offset spatula help tremendously. Sometimes the fish will stick. Take heart, and try to preserve the crispy skin.
Soba gets cooked in salted boiling water. Check the center of the noodle. Any visible white starch means the noodle is under-cooked. Strain and rinse with cold water when just cooked through. Toss immediately with sesame oil to prevent the noodles from sticking.
Zucchini noodles cook in under 1 minute. Add them to the soba noodles at the very end to prevent them from over cooking.

Nutrition

Calories: 140kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 45mg | Sugar: 4g | Vitamin A: 15IU | Calcium: 10mg | Iron: 0.5mg

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